Butter Crisp Cookies Recipe (2024)

FAQs

Why are my butter cookies not crispy? ›

Adjust baking time to achieve the cookie texture desired. A little less time produces chewier cookies, a little more time makes them crispy. If you prefer softer cookies, remove them from the oven while they are still slightly under baked. Always check for doneness at the minimum baking time.

Unsalted butter is better suited to baked goods like cookies that are sensitive to salt content and rely on butter's creamy flavor profile, helping ensure that you don't end up with an overly-salty baked good.

Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.

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.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie.

Most English-speaking countries call crunchy cookies "biscuits", except for the United States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes called "cookies" even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

With butter cookies, you really do need to use a lot of butter (hence the name!), and sugar too, so they're not healthy in any shape or form. However, they are gluten-free and vegan, so perfect for those of you with gluten or dairy allergies. They can also be made nut-free by omitting the hazelnuts.

All-Purpose Flour: The Versatile Choice

If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

If you're baking and swapping in salted butter, the excess water from salted butter may make more of an impact. This is because extra water can have an effect on how gluten reacts and forms within dough. Consider slightly lessening any additional water the recipe may call for.

What happens if I use salted butter instead of unsalted? ›

You can use salted butter instead of unsalted butter if that's all you've got — especially if you're making something simple like cookies where the chemistry of adding salt in a specific amount and at a certain time won't have a meaningful impact on the outcome (as it would with yeasted bread).

Granulated sugar

Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough. This slows down the development of the gluten (flour), which makes the cookies crispier.

What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.

Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.

Too much moisture: Excess moisture, either from ingredients like eggs or butter, can result in soft cookies. Be precise with ingredient measurements. Butter temperature: Using overly soft or melted butter can lead to softer cookies. Ensure your butter is at the right temperature specified in the recipe.

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

Overmixing the dough

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.