Homemade Forgotten Cookies Recipe (2024)

FAQs

Why are my forgotten cookies sticky? ›

Why Are My Forgotten Cookies Sticky? Meringue cookies can become sticky if they aren't properly dried out. This is why forgotten cookies are left in the warm oven for several hours. If the cookies feel sticky after sitting in the oven, preheat the oven to 300 F and bake for 5 to 10 minutes, just until crisp.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

Add Spices To Your Dough

Spices can add an amazing aroma and flavor to your cookies. I use spices like cinnamon, ginger, and cloves to bring out the flavor in many recipes.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

Some factors that make cookies more likely to stick to the cookie sheet include: high protein recipes (lots of eggs), low-fat recipes, and baking at high altitudes.

Too much moisture. Excess moisture either ingredients like eggs or butter can result in soft cookies .

There's always a fine line between perfectly baked and undercooked cookies. While some people may enjoy a gooey, soft centre, others prefer their cookies to be fully cooked throughout.

Meringues are very sensitive to humidity. They become sticky and chewy. But this is very easily fixed by placing them into the fridge. You can either store them in an airtight container in the fridge for a couple of weeks or you can store them in an airtight container at room temperature for a couple of weeks.