Tips for Making Soft, Moist Cookies Every Time
Tired of your cookies coming out crispy on the bottom and gooey or uncooked on top? Maybe they've completely flattened out, turned brown, and crunchier than you would have liked. Try these tips to get soft, warm, and moist cookies every time. Using the correct ingredients is key among other factors.
Ingredients and Utensils
Knowing how your ingredients are going to react when mixed together is the key to making perfect soft cookies. Different ingredients carry different results and knowing these results will help ensure you are preparing the best possible end product. This knowledge is the fundamental corner stone for creating soft cookies.
Butter and Shortening:
Adding butter instead of shortening will result in thinner cookies, however butter is essential in certain types of cookies such as shortbread.
Shortening and margarine are stable and will help your cookies keep their original unbaked shape. Using cold butter and fats will also help to keep the original shape. Melting the butter or keeping it at room temperature will result in flatter cookies.
It is important to read the recipe and recognize what type of butter/shortening the recipe is asking for. Soft, melted, cold, and room temperature all have different meanings and the temperature of the butter will make a difference in your end result.
Sugars, like fats liquefy in the oven. White sugar will make your cookies crispier while brown sugar contains more moisture and will result in a softer and more chewy cookie. Most chocolate chip cookie recipes call for both sugars. Lowering the amount of sugar or substituting some of the white sugar for brown sugar will result in softer lighter cookies.
If you are having troubles with your cookies not retaining their shape, try lowering the amounts of sugar or baking soda.
Baking Powder, Baking Soda, and Flour:
Make sure these ingredients are top notch and at their freshest. Using ingredients that are not fresh or past their use by date will result in sub-par cookies. Measure these ingredients and mix them in the order that the recipe calls for. Always mix baking powder/soda into the flour and other dry ingredients to ensure they are being mixed throughout the dough.
It is also very important to use the correct flour when baking cookies. If a recipe calls for all-purpose that is what you have to use. Just because the recipe calls for a flour that is all-purpose does not mean you can substitute any type of flour and get the same results. It is very important to follow what the recipe says when working with flour.
Not only is the type of flour important, but measuring the flour correctly is equally as important. Too much flour and you will have hard cookies. Always scoop flour out with a spoon and put it into a measuring cup leveling off with a butter knife. Using your measuring cup as a scoop will result in too much flour. You never want to pack flour.
Measuring Cups and Spoons:
This may seem common knowledge, but I know I always forgot when I first started baking cookies many years ago. I still have to remind myself some days even now, so I think it's important to mention here.
There are separate cups for measuring dry and wet ingredients. They may hold the same volume, however they are used differently and the likelihood of wrong measurements due to using the wrong cup is very high.
Using a dry measuring cup to measure milk for example is not going to give you the same cup of milk that measuring into a liquid measuring cup will give you. On average you will end up with less liquid if you measure in a measuring cup meant for dry ingredients. Why? It's simple, you are less likely to fill a dry measuring cup to the top (so you don't spill), which you would need to do to get that full one cup of milk.
My not so Secret Ingredient:
When making cookies, especially chocolate chip I add a packet of vanilla cook and serve Jell-o brand pudding mix. This extra ingredient helps to keep my cookies soft, moist, and chewy every time. I don't make a batch of homemade cookies without some flavor of pudding mix. Vanilla, chocolate, and cheesecake are my go to flavors.
After adding and mixing all the ingredients together the dough should be easily pliable. Having a dry and crumbly dough will result in uneven baking and dry cookies. On the other hand having a dough that is too sticky will result in your cookies flattening out and turning crispy during baking.
A pliable dough will retain it's shape while baking, as well as keep the cookies soft, chewy, and moist during baking. When the dough has the right texture and moisture you know you have mixed the ingredients in the way they need to be to produce the best quality cookie.
I like to mix my dough just until everything is combined and the dough comes together. As with other baked goods, over mixed cookie dough runs the risk of creating dry, crumbly, hard, and/or crispy end products.
How your cookies turn out not only depends on the ingredients, but also on the type of baking sheet you chose to use. Different styles and colors of cookie sheets will result in different end products. For example, baking sheets with left over or baked on grease, or darker pans will result in crispy bottoms and undone middles.
Personally I have a different baking sheet for my cookies than I do for making other meals. Having separate baking sheets used only for cookies ensures that my pans are ready to make perfect cookies every time.
- Insulated Cookie Sheets:
Insulated baking pans slow baking and will usually yield a lighter and softer cookie. Baking cookies made with butter is not a good idea for these pans as it will result in the butter melting faster than the dough can set and bake.
- Non-stick Cookie Sheets:
Non-stick pans let you skip the greasing step, however cookies baked on these sheets do not spread as much and will result in cake-like cookies. This means depending on the type of cookie you are making, they can stay puffed up if you don't flatten them slightly yourself. The texture will also be lighter and fluffier similar to that of cake rather than your typical cookie.
- The Best Cookie Sheets:
The best type of baking sheets are those that are light in color and have very low to no sides. Adding parchment paper to your baking sheets will result in a more over all even baking of your cookies, as well as keep the bottoms from browning too fast.
Calphalon Non-stick Bakeware:
My all time favorite bakeware to use for cookies are my . I've owned these pans for over 5 years and I would not trade them for anything! I actually have two sets, four pans total and I use every single one of them. They still work as great as the first day I received them. I love the toffee color as it adds a pop of color to my kitchen, but it is still light enough that the color does not effect the end results of my cookies. 2 Calphalon non-stick toffee colored cookie sheets
I love the non-stick feature, as well as the one "high" side that is great for gripping. These pans have a built in handle of sorts which is great as it allows for the rest of the sides to be almost non-existent. My pans have not darkened, become warped, or collected grease which makes me feel like I'm using a brand new pan every time. I have never had a single cookie stick to these pans, and I am looking forward to the next 5 years of baking with these perfect sheets.
Fresh Oatmeal Cookies
Keeping Cookies Fresh:
You've made the perfect cookies, but after baking and a few days have past, they are slowly becoming hard and crumbly. These are a few of the tricks I use to store my cookies when I know I want them to last for a few days, weeks, and even months.
Different cookie types will require different storing methods, so it's best to store each type in their own container or zip lock bag. However, all cookies will benefit greatly from cooling completely before being stored in any way. Storing warm cookies will make them soggy and you will end up with a pile of cookies that are hard to separate.
- Soft cookies should be kept in air tight containers. Cookie jars and other containers that allow air in will make the cookies turn hard. If you don't have an air tight container, adding a slice of bread will help keep them soft. The bread will turn hard while your cookies stay soft and chewy. When the bread becomes completely stale remove it and add a new slice.
- If you are layering cookies add wax paper between the layers to keep the cookies from sticking to each other. Adding a top layer of wax paper also helps to keep the top layer fresh. Wax paper will also allow for multiple flavor profiles to be stored in the same container without transferring flavors to the surrounding cookies (The exception would be any cookies made with peppermint or other strong scent that can be transferred through air alone).
- Store cookies such as Biscotti, or other hard cookies in cookie jars or containers with an easily removable lid. The little air that flows through keeps these cookies crispy and just like the day you made them.
- Do not store them with soft cookies, they will lose their crispness. Hard cookies should be stored in metal tins to keep their crispy texture.
If you need to store your cookies for longer than a week or two putting them in freezer safe containers or zip lock bags will preserve your cookies for up to six months. I recommend wrapping the cookies in a freezer safe plastic or freezer paper before storing. The extra wrapping will keep the cookies from getting freezer burn and absorbing any freezer smells from other foods.
Enjoy soft and chewy cookies every time with these simple and easy tips.
Who's ready to bake cookies:
What are your favorite cookies to make?
Questions & Answers
Do you still use vanilla when using the pudding for making moist cookies?
Yes, I still use vanilla extract. I don't always use vanilla pudding mix (sometimes I substitute other flavors depending on the type of cookie I'm making), because the pudding doesn't change the flavor of the cookies at all. If your recipe calls for vanilla extract or vanilla bean I would definitely still add that to your dough mixture.Helpful 2
Should I change the amount of flour when adding pudding mix to cookie recipes?
I personally do not. The amount of pudding mix that is added has not altered the texture of my dough.Helpful 2
Is flour still good when kept in the freezer past best use by date?
I have never frozen flour or worked with flour that has been previously frozen, however I'm going to assume that it will keep indefinitely in the freezer like most other frozen goods. Flour is good for up to 2 years being kept in the refrigerator (40 degrees F), and I would say the life expectancy of frozen flour is much longer. Assuming your flour has been kept in an airtight container it should still be good.Helpful 4
I read somewhere about adding a small amount of water to a cookie recipe to make a softer cookie. Have you heard of this or tried this?
I have heard of this, however I have not tried it. I have used applesauce instead of oil, which I personally think creates a more moist and softer cookie. I have also added a few teaspoons of milk and that has worked out well for me. You can add a little bit more of any liquid, but I would stick to what is in the recipe. So if the recipe calls for water you could certainly add a little bit more to make the cookie softer, I simply prefer milk so I tend to stick to that if I'm not using pudding mix.Helpful 25
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© 2012 Cholee Clay