How to Make Cookies

Many people like to eat cookies that are both thick and chewy, and the process of making this cake is also relatively easy. Soft biscuits differ from crackers in that they have more moisture. By changing the ingredients, applying some baking techniques and storing them properly, you will have cookies that are both soft and supple.

Table of Contents

Add or replace ingredients in a recipe

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Add molasses or honey to the cookies. Adding 1 tablespoon of molasses (about 20 grams) to the cookie dough will increase the moisture content of the cake and create a soft, chewy texture. If you don’t like the taste of molasses, try adding 1 tablespoon of honey. ^{[1] X Research Source}

However, don’t add too much of the above-mentioned sweeteners, as they will make the cookies too thick or too sweet. One tablespoon is enough to make cookies softer without affecting the texture of the dough.

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Replace brown sugar with white sugar. Brown sugar has more moisture than white sugar, so the cake will be more pliable. Replace the white sugar in the recipe with brown sugar in a 1:1 ratio. This also gives the cookies a richer caramel flavor. ^{[2] X Research Source}

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Use a recipe that calls for lard instead of butter. Butter contains fat, milk powder and water, while shea butter is 100% fat. Using butter when making cookies will create steam during baking (because butter contains water), making the cookies a bit dry. Shea butter gives you a more pliable and softer finished product. If you want to replace butter with lard, replace it in a 1:1 ratio. ^{[3] X Research Sources}

Replace egg yolks with egg whites. This means that for each egg in the recipe, you will be using two egg yolks. Egg yolks have more fat than egg whites, so cookies will be more oily and moist. ^{[4] X Research Sources}

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Choose a recipe that uses baking powder instead of baking soda. Baking powder is more acidic than baking soda, so it reduces the rise of cookies. This prevents a lot of moisture loss as the cookie dough thickens. ^{[5] X Research Sources}

Applying baking techniques to increase the plasticity

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Reduce oven temperature. Many cookie recipes require the oven to be 176°C or higher. High temperatures will cause cookies to lose moisture and pliability during baking. So follow the recipe instructions for baking at 162°C to keep the cookies moist. ^{[6] X Research Source}

Bake the cake in less time. If you like a certain cookie recipe but the finished product has a crunchy texture, try reducing the baking time. If you take the cookies out of the oven when the outer edges are golden brown but the center is not yet browned, the cookies will be more chewy. ^{[7] X Research Sources}

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Place the dough in the refrigerator before baking. Keeping the dough in the fridge for at least an hour helps the water evaporate and makes the dough more sugary. The high sugar content makes the biscuits soft and chewy. ^{[8] X Research Sources}

The longer the dough stays in the fridge, the softer the cookies will be. Professional bakers often let the dough rest for a few days to give the finished product the desired texture. However, you should not keep the dough in the refrigerator for more than a week.

Store cookies so that they are flexible

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Wait for the cookies to cool completely, but do not leave them out in the air. Before storing, you need to wait for the cookies in the baking tray to cool completely. Next, store the cookies as soon as they reach room temperature. Cookies left in the air will dry out. ^{[9] X Research Source}

Store cookies in an airtight container. To keep your cookies soft and supple, you need to store them in an airtight container, such as a cookie jar with a lid or a Tupperware box. If you don’t have both, you can use a zippered plastic bag.

Make sure the cookies are no longer hot before storing. Storing hot cookies in an airtight container will cause them to disintegrate. ^{[10] X Research Source}

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Add a slice of fresh bread to the container. To keep cookies soft and chewy for a longer time, simply add a slice of fresh bread when storing cookies. This increases the moisture in the container and the cookies are drawn to that extra moisture. You will notice the effect because the next day the slice of bread becomes dry like toast, and the biscuit is soft and pliable. ^{[11] X Research Source}

Steps

Add or replace ingredients in a recipe

Applying baking techniques to increase the plasticity

Store cookies so that they are flexible

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