Problems with Your Cookie Recipe?
Ah, yes. We’ve all been there. You follow along with a perfectly curated and delicious recipe you found online. You double check every step. But for some reason - your sugar cookies still come out looking a little… imperfect. That’s okay, I got you!
Do your sugar cookies puff up and lose their shape?
Look for a cookie recipe that doesn’t use any sort of leavening agent (like baking powder or soda). My go-to recipe uses cornstarch which lends to a slightly thicker cookie with crisper edges.
Over-mixing the dough can also disrupt the ideal consistency for your cookie. Don’t just toss all your ingredients in the mixture and turn it on full blast. Once you can’t see any pockets of flour, that’s your sign to shut off the mixer.
Do your sugar cookies end up flat?
You want your dough to be chilled to avoid butter from melting too quickly and creating a flatter, less shapely cookie. After I make cookie dough, I will leave it in the fridge for about 10-15 minutes before rolling out.
Avoid over-handling the dough when rolling or cutting. This tends to happen after I cut out my first round of shapes and form another ball of dough. The butter is again going to start to melt! The dough should still feel slightly chilled by the time it goes in the oven.
Your oven temperature may be too low. My mother always swore by a separate thermometer handing in the oven so she could double check the “true” temp. As I get older, I realize she was correct in doing this! Aren’t moms always right, though?
Do your sugar cookies taste dry?
You may be adding too much flour. I put my chilled dough between saran wrap while rolling out versus sprinkling flour on top to prevent the rolling pin from sticking. More flour than needed for the recipe will lead to a dry cookie.
Your oven temperature may be too high.
Your dough may have been too dry to begin with. A good sugar cookie recipe will leave you will a ball of dough that is pretty smooth with everything well incorporated - no dry, flakey bits of flour hanging around.
Do you have an uneven bake on your cookies?
I usually always bake using silicone mats on my baking sheets to prevent the cookie bottoms from crisping up too much before the tops bake. These also ensure that your cookies will never stick (no more scraping with a spatula)!
You may have rolled and cut shapes inconsistently. If you have a super thin cookie baking with a thick boi, the thick cookie will be more well done. They make rolling pin guides that are super handy if you have trouble eyeballing dough thickness.
Make sure you have at least 1.5 - 2 inches between each cookie. Cookie dough likes its space. Sugar cookies shouldn’t spread too much, but overcrowding on the pan can lead to an uneven bake.
Baking truly is a science. If you’re still having issues troubleshooting your recipe, send me an email - let’s figure it out together. Normaneekbakery@gmail.com.
Xoxo, Julie @ Normaneek Bakery
*PS - I am not sponsored by these brands/products. These are items I actually use and recommend and linked to my Amazon account!