I always try to make my cookies like the ones you buy at the store, soft, fluffy and thick. Mine, however, come out thin and crunchy! Would adding more flour help my problem? Thanks!

asked 19 Oct '09, 01:59

Porter's gravatar image

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Adding flour can do that. However, try adding more baking soda. Also, make sure that the baking soda is fresh.


answered 19 Oct '09, 03:08

mikelmo.2002's gravatar image

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I agree that fresh baking soda makes a difference

(20 Oct '09, 06:47) Sabrina ♦

Pop the dough in the freezer for half an hour or so to get it good and cold, then get it straight onto the pan and into the oven. Keep an eye on them while they're cooking; you might need to add an extra minute or two to the baking time.

If they're very cold when they go into the oven, the fats will be hard, keeping the cookies from spreading as much as they cook. Normally, your cookies first sort of melt into wide, thin discs, then they brown. If they're cold, they'll spread much more slowly, and start to brown on the outside before they've gotten too thin; once they've started to brown, they'll hold their shape on their own.


answered 19 Oct '09, 15:33

Adrian's gravatar image

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When you say thick, do you mean more risen as opposed to leaden? Or do you mean dense? If you are looking for more rise, I'm guessing that you might not have creamed the butter enough to incorporate air into the batter; the butter and sugar needs to be light and fluffy and increased in volume. It doesn't really matter how much more baking soda/powder you add as the rise is dependent on the air pockets that are created when you have a properly creamed fat/sugar mixture. Directions on recipes are usually quite vague as far as what it means "to cream" so here's a link to excellent information on why this makes for a better fluff in your baked goods and how to do it properly:

How to cream

Chilling your batter should also help as it keeps your butter from melting, ruining the air structures that you created from creaming, and it slows the cookie spreading on your sheet while baking.

As for your cookie not being soft, you might have baked it too long and need to remove them from the oven sooner. Generally, the cookies should just be turning golden along the bottom edges, the top might still look moist but the cookies will continue to cook once removed from the oven and allowed to cool.

There are many more factors, but above steps should at least ensure that your cookies aren't flat and hard.


answered 23 Nov '09, 23:36

user-390%20%28google%29's gravatar image

user-390 (go...
accept rate: 16%

You can add more flour and baking powder, but you can also add ingredients like oatmeal to give it more thickness.

I also recommend using a fail-safe method of rolling out sugar cookies. Take 2 quarter-inch square dowels and tape them to your rolling surface so that your rolling pin can sit on top. Then, flour the baking surface between the dowels. Put your dough between the dowels and run the rolling pin over. Because of the dowels, the dough will never go below 1/4 inch, and you have a uniform thickness all the way through.


answered 19 Oct '09, 19:40

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Asked: 19 Oct '09, 01:59

Seen: 14,824 times

Last updated: 23 Nov '09, 23:36

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