How to Make NaNa's Sand Tarts Cookie {Recipe} (2024)

FAQs

How do you make cookies thick and not flat? ›

Increase the Flour: Adding more flour to the recipe will help create a thicker and denser cookie. Gradually add a little extra flour to the dough, about 1-2 tablespoons at a time, until you reach the desired consistency. Be cautious not to add too much flour, as it can make the cookies dry and crumbly.

How to Make Crispy Cookies. While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge.

For example, you can add a little more flour, butter, or any other dry ingredients called for in the recipe. This can help dilute the extra sugar and bring the flavors back into balance [1]. Double the recipe: Another option is to double the rest of the recipe, excluding the sugar.

Answer: It really comes down to the ratio of wet to dry ingredients. You need the right ratio to create the perfect cookie. Baking really is a science and if something is not measured right or the ratio is off, the dough and ultimately the cookies are going to come out dry or too wet.

Chill the cookie dough.

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

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.

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.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out.

Adding too much sugar to cookie dough can result in a number of issues, such as making the dough too sticky, causing it to spread too much during baking, and making the final product overly sweet.

Too much baking soda will result in a soapy taste with a coarse, open crumb.

What happens if you add too much brown sugar to cookies? ›

Brown sugar adds a beautiful color as well as a more complex flavor. They'll also make cookies chewier, softer, and thicker than white sugar. Adding too much can result in dark brown cookies. Adding too little results in paler cookies.

Butter gives flavor, tenderness and flaky layers to baked goods. It can also bring a bit of structure and rise. For instance, a chocolate chip cookie dough incorporates butter and sugar to incorporate air into the final result.

Use a higher ratio of brown sugar to white sugar. Brown sugar contains molasses, which adds moisture to the cookie dough and helps create a softer texture. Use melted butter instead of room-temperature butter. Melted butter incorporates more easily into the dough, creating a more cohesive and pliable dough.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

The Fix: Adjust the Temperature

An immediate fix is to lower your oven by a few degrees and extend the baking time. In the long-term, consider buying an oven thermometer and leaving it in your oven so you know your oven's exact temperature.

Now is not the time to skimp! Adding chocolate chips to the cookie recipe actually helps your cookies from spreading in the oven. They give the cookies structure and will keep your cookies from going flat. So adding less than the recipe calls for, could be a reason why your cookies to spread.

Melting butter incorporates no air, leading to denser cookie. If you brown your butter (cook the butter until the milk solids brown and it gives off a rich, nutty aroma), this causes the water content of the butter to evaporate, lending no extra moisture to the dough, yielding a very dense, but richly flavoured cookie.