Common Cookie Baking Mistakes

Cookie Problems and Causes

• Cookies too dense or hard: too little liquid in the dough, too little fat in the dough, too much flour in the dough, dough overmixed
• Cookies tough: too much flour in the dough, too little fat in the dough, dough overmixed
• Cookies too crumbly: too little fat in the dough, too much flour in the dough, dough lacks gluten development
• Cookies flatten and spread too much: too much flour in the dough, too little fat in the dough, dough too thin
• Cookies do not spread: too much flour in the dough, too little fat in the dough, wrong type of flour used
• Cookies too pale: too little sugar in the dough, oven too cool
• Cookies burned or too dark: oven too hot, too much sugar in the dough
• Poor flavor: poor ingredients, unclean pans, incorrect type of fat used

Solutions to Cookie Problems

• Adjust formula or measure ingredients carefully to avoid common mistakes
• Use lower-protein flour to improve cookie texture
• Adjust formula or measure flour, fat, or sugar to achieve the right balance
• Cream properly and avoid overmixing after adding dry ingredients
• Remove cookies from oven promptly to prevent overbaking
• Use higher-protein flour to improve cookie structure
• Mix longer and use higher-protein flour to develop gluten
• Adjust oven temperature to achieve the right bake
• Grease equipment carefully and chill dough thoroughly before using
• Rotate pans in oven to prevent burning and check aroma, flavor, and freshness of all ingredients