How to make chewy vs crunchy cookies?

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.

What two things make cookies light and airy?

Baking Soda and Baking Powder It is mixed with dry ingredients. Once wet ingredients are added—especially acidic ones—it reacts and releases carbon dioxide to create light, airy baked goods. Baking powder is a blend of baking soda and tartaric acid.

What is the secret to making cookies soft and chewy?

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.

What makes cookies chewy and not hard?

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch .

Should I use baking soda or baking powder in cookies?

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies . Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What happens if you don t cream butter and sugar for cookies?

Undermixed butter and sugar looks gritty and chunky, which can lead to dense cookies and cakes . It is possible to overmix the butter and sugar. If you overmix, the butter will separate out of the mixture and it will be grainy and soupy. Be sure to stop once your butter becomes light and fluffy.

What happens if you over cream butter and sugar?

Over-creamed butter and sugar adds in too much air and alters the final texture – typically to be more gummy and dense . Sometimes over-creaming can produce cakes, cupcakes, or cookies that collapse upon baking or while cooling if the mixture is well and truly over-creamed (where it looks like curdled milk).

What ingredient contributes most to the texture of a crisp cookie?

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 do I change the texture of cookies?

By adjusting key ingredients, you can change the texture of any cookie recipe. If you want chewy cookies, add melted butter. ... If you want thin, candy-like cookies, add more sugar. ... If you want cakey cookies, add more eggs. ... If you want an open, coarse crumb and craggy top, add baking soda. More items... Oct 20, 2023

How do you keep cookies crunchy?

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. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

Yule Moon Cookies Recipe | CDKitchen.com (2024)

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#108648

A classic Christmas cookie in the shape of a crescent moon. Sprinkle with powdered sugar or ice with the included recipe for vanilla glaze.

serves/makes:

ready in:

2-5 hrs

1 review

ingredients

1 cup butter, at room temperature
1 1/4 cup sugar
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 1/2 cup all-purpose flour
1 1/2 cup ground blanched almonds
1 teaspoon vanilla extract

Icing
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 1/2 tablespoons water

directions

Combine the butter and sugar in a mixer bowl and cream together until fluffy and light.

recipe tips

If the dough becomes too soft while rolling out, place it back in the refrigerator for a few minutes to firm up. This makes cutting and handling easier.

For a different flavor, try adding a half teaspoon of almond extract to the dough or icing.

When icing the cookies, use a small spatula or the back of a spoon for a smooth finish. Allow the icing to set completely before storing.

For a more pronounced lemon flavor, add an extra teaspoon of lemon zest to the dough. Make sure it's finely grated to distribute evenly throughout the cookies.

To get a uniform thickness when rolling out the dough, use rolling pin rings or place two wooden dowels of the same thickness on either side of the dough as guides.

common recipe questions

What type of butter works best for Yule Moon Cookies?

Unsalted butter is preferred for baking as it allows you to control the amount of salt in the recipe. Make sure it's at room temperature to cream smoothly with the sugar.

Can I use almond flour instead of ground blanched almonds?

Yes, almond flour can be used as a substitute for ground blanched almonds. It offers a similar texture and flavor.

Why do I need to chill the dough before baking?

Chilling the dough solidifies the fat in the cookies, which helps prevent spreading during baking, helping the cookies maintain their shape.

How do I know when the cookies are done baking?

The cookies are done when they are set and lightly golden around the edges. Since oven temperatures can vary, start checking at 8 minutes to prevent overbaking.

What's the best way to store Yule Moon Cookies?

Store the cookies in an airtight container at room temperature. They can last for up to a week. Separating layers with parchment paper can help maintain their texture.

Can the cookie dough be frozen for later use?

Yes, the cookie dough can be frozen for up to 3 months. Wrap it well in plastic wrap and place it in a freezer bag. Thaw in the refrigerator before rolling out.

How can I make the cookies gluten-free?

To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Measure it carefully to avoid altering the dough's consistency.

What can I use if I don't have a crescent cookie cutter?

If you don't have a crescent cookie cutter, you can shape the dough into crescent shapes by hand or use a small glass to cut circles and then shape them.

How can I prevent the icing from being too runny or too thick?

Adjust the consistency of the icing by adding more water to thin it out or more confectioners' sugar to thicken it. Aim for a spreadable consistency that will hold on the cookies.

Can I decorate the cookies with anything else?

Yes, you can decorate them with colored sprinkles, edible glitter, or candied lemon peel before the icing sets for a festive touch.

nutrition data for yule moon cookies

Nutritional data has not been calculated yet.

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reviews & comments for yule moon cookies

Skyler REVIEW:
December 9, 2018

These are probably the best cookies I've made outside of chocolate chip cookies. Honestly, they taste just as good without the icing as with it. The icing is extreeext sugary by itself, but paired with the cookie, it really balances it out. I made SOOO many cookies. Needless to say, they're going to be plenty for Yule this year!

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