But pulling out a piping hot cookie sheet and using it for your next batch of cookie dough is a definite no-no.Īlways make sure you’re using a room-temperature cookie sheet for your cookie dough. When you’re in the zone baking cookies, the last thing you want to do is take a 30-minute break in-between cookie batches. So, it’s better to leave “eyeballing” to the professionals and use your measuring cups and spoons. Too much sugar can also have an impact on overall flatness. While we’re at it, make sure you’re precise with all the measurements. If your peanut butter cookie recipe calls for three cups of all-purpose flour, make sure you’re using precisely that amount – and not a pinch more or less. If there’s not enough flour, the liquid will overrule and cause cookies to flatten out.Īlways use measuring cups and be precise. Flour soaks up liquid ingredients while mixing but will quickly release them in the hot oven. There Was Too Little FlourĪnother main reason your cookies turned out flat is that you used too little flour. Butter can accidentally heat up if it’s mixed for too long. A second too long, and your butter will turn into a pool of golden goodness that will lead to flat cookies.īe careful when using electric mixers, too. In a pinch and don’t want to wait an hour? You can use the microwave to soften rock-hard and cold butter, but you need to be extra careful. This will allow the butter to become pliable but not too soft or melted. The best thing to do is let your butter sit at room temperature for about an hour before mixing your cookie dough.
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