Easy Valentine Crispy Sugar Cookies – Must Love Home (2024)

FAQs

What makes a cookie crispy? ›

To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie. But if you want a thoroughly crispy cookie – not those just charred on the outside – decrease the temperature to 140C and bake for 30min.

There's an ingredient that will make your cookies extra flexible and soft. It's corn syrup. That's it! That, my friend, is the secret ingredient to the best SOFTEST chocolate chip cookies.

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.

Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.

The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

You didn't press the batter down before sliding them into the oven. Your cookies will end up chewy when you leave the batter as-is. How can I make my cookies crunchy? Adding more butter to your recipe, baking your cookies longer, and letting them cool on the baking sheet will help give you crunchier cookies.

Skip it and use only granulated sugar to create crispy chocolate chip cookies. Baking soda only: Baking powder gives cookies a cake-like texture. To avoid that softness, skip it and use baking soda only.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

What makes cookies soft or crispy? ›

Sugar: Using white sugar or corn syrup in a cookie produces a crisp end product. Corn syrup also browns more readily than some other sugars. Egg: Recipes without egg will yield a flatter, crisper cookie with more spread. Eggs provide moisture for steam which leavens the cookie dough.

If you're using all purpose (plain) flour, removing a tablespoon per cup (125 grams) and replacing it with cornstarch will give you something resembling cake flour. This will make cookies more tender and crumbly, instead of chewy.

A couple of staples is all you need. Also, make sure the freshly baked cookies are completely cooled before storing. Place the stapled coffee filter in an air-tight container (in any position, upright or laying down) with your cookies and you will find them just as crispy the next day.

DOUGH IS OVERMIXED

However, avoiding overmixing is essential as this can lead to flat, crispy cookies. Overmixing can create a surplus of air bubbles that can collapse while baking and can over-develop the gluten in your dough, which can lead to a dense and tough cookie.

Baking soda is also present in baking powder, but in a smaller amount, so it has a lower pH level which results in less browning. Baking soda in cookies leads to more spread and a crispy edge compared to baking powder, as shown in the photos below.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.