Old-Fashioned Crunchy Jumble Cookies Recipe | Simple Nourished Living (2024)

FAQs

How do I make my cookies chewy instead of crunchy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

You can rebake cookies to make them crispy. Some cookies only need about five minutes of rebaking to get their fresh, melting, and warm taste back and become crispy again. However, others may need about ten to 15 minutes in an oven set to 300-350 °F (149-177 °C).

Summer, though welcomed for the sun and fun, also brings humidity that makes your cookies limp -- not so fun. Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture.

The temperature of your oven plays a huge role in the texture of your cookies! A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for.

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.

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Why isn't there baking powder in crispy chocolate chip cookies? Baking powder gives cookies a cake-like texture. To avoid that softness, skip it and use baking soda only.

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.

How do you keep cookies crisp and chewy? ›

How do you store cookies to stay crisp? To keep crispy cookies crisp, you need to keep them away from moisture. Always store different types of cookies separately—soft cookies can cause crispy cookies to soften due to their extra moisture. Place crispy cookies in an airtight container, but don't completely seal it.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Warm weather during the summer can bring on butter bleed, which happens when the butter from the cookie stains the royal icing and leaves it looking blotchy.

You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your baked cookies chewy. The longer you allow your sugar cookie dough or chocolate chip cookie dough to rest in the fridge, the chewier your cookies will be.

There are a few common methods for softening cookies, including microwaving them, heating them in the oven, and placing them in an airtight container with a slice of bread.

Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.