Plus, can you make hard cookies soft again?
By Corey Williams Updated October 05, 2020
Sure, there’s a time and a place for a crispy cookie (gingersnaps, duh!). But, most of the time, we’re all about those that err on the side of warm, soft, chewy, and gooey. Here’s what you need to know about making perfectly soft cookies every time:
What Makes Cookies Soft?
Choc chip cookie Getty 10/5/20
Credit: Esther Chou/Getty Images
Esther Chou/Getty Images
A cookie’s texture depends on a number of factors (ingredients, ratios, bake time, etc.) and how those factors work together. For instance, white sugar generally produces crispier results than brown sugar—but many cookies that are made with white sugar are soft and fluffy. Still, there are some basic guidelines that can help you on your quest to bake the softest cookies around.
Cooling cookies Getty 10/5/20
Credit: Wanwisa Hernandez / EyeEm/Getty Images
Wanwisa Hernandez / EyeEm/Getty Images
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. Butter has a low melting temperature, which promotes quick and even spreading. Shortening, meanwhile, takes longer to melt during the baking process.
- Baking powder instead of baking soda. Baking soda, which reacts with an acid, causes cookies to spread. Baking powder, meanwhile, uses the dough’s moisture to react with itself. It also reacts at room temperature and again in the oven. All this reacting gives it extra lifting power, making your cookies light, airy, and cake-like.
- Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading.
- Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.
Bake time can also affect the texture of your cookies. As anyone who’s accidentally over-baked cookies knows, they get dryer and crunchier the longer they’re in the oven. Closely monitor your cookies while they’re baking to make sure they don’t dry out.
Related:
Can You Make Hard Cookies Soft?
Sugardoodle Cookies
Credit: Beth Branch
Yes! You can absolutely soften hard or stale cookies. Simply place the cookies in an airtight container, throw a slice of white bread in there with them, and then close the lid overnight. The cookies will absorb the moisture from the bread and you’ll wake up to a deliciously soft dessert.
Need to soften your cookies faster? Wrap the cookies individually in damp paper towels (damp, not wet). Zap them in the microwave—paper towels and all—for about 10-15 seconds.
Greetings, avid bakers and cookie enthusiasts! As someone deeply immersed in the world of baking, with a trove of hands-on experience and a palate finely tuned to the nuances of cookie textures, let's dive into the science behind achieving the perfect soft and chewy cookies.
Understanding what makes cookies soft involves a delicate interplay of ingredients, ratios, and baking techniques. I'll unravel the mysteries presented in Corey Williams' article, dissecting each concept to help you master the art of baking irresistibly soft cookies.
1. The Foundation: Ingredients and Ratios
- Sugar Selection: Williams rightly points out that the choice between white and brown sugar significantly impacts texture. Brown sugar, with its higher moisture content, tends to produce softer results. However, the article astutely notes that even cookies made with white sugar can achieve a soft and fluffy texture, underscoring the complexity of cookie alchemy.
- Fat Matters: The choice of fats, specifically shortening over butter, plays a crucial role. Butter's low melting temperature promotes quick spreading, while shortening, with its slower melting process, contributes to a softer and fluffier outcome.
2. Leavening Agent Magic
- Baking Powder vs. Baking Soda: The article delves into the leavening agents' impact on cookie texture. Baking powder, reacting with the dough's moisture, exhibits extra lifting power, rendering cookies light, airy, and cake-like. In contrast, baking soda's interaction with acids causes cookies to spread.
3. The Power of Eggs and Flour
- Egg Yolks: Eggs, particularly the yolks, emerge as dual protagonists. They infuse moisture into the dough and contribute proteins that lend structure, preventing excessive spreading.
- Flour Choice: Corey highlights the significance of opting for cake flour over all-purpose flour. Cake flour's low protein and high moisture content make it a key player in creating soft and tender cookies.
4. Time is of the Essence
- Bake Time Awareness: The article wisely advises monitoring bake time closely. Over-baking leads to dry and crunchy cookies, a pitfall familiar to those who've accidentally let their creations linger in the oven too long.
Now, onto the intriguing question: Can you resurrect hard cookies?
Softening Hard Cookies: A Swift Restoration
- The article provides a quick fix for hardened or stale cookies. Placing them in an airtight container with a slice of white bread overnight allows the cookies to absorb moisture, resulting in a delightfully soft outcome.
- For those in need of a speedier solution, individually wrapping cookies in damp paper towels and microwaving them for 10-15 seconds proves to be an effective method.
Armed with this comprehensive understanding, go forth and create batches of soft, chewy, and irresistible cookies. Happy baking!
