Cool your cookie sheet in between batches—allow the sheet to sit at room temperature for 5 to 10 minutes, then run under cold water and dry—this will cool the sheet without it warping.
Optional: For flat cookies: Use the bottom of a glass to flatten each ball of dough. If you do not flatten them they will be slightly puffy with a thicker center. Bake for 7-10 minutes, until the edges are set and the center is just slightly underdone (for soft cookies).
Cookies and bars can become too tender to remove from the pan if you use too little flour or too much sugar. Use the exact type of fat (butter, oil, or shortening) called for in the recipe. Don’t substitute shortening for butter or butter for shortening.
Generally, cookies are baked in a moderate oven — 350 degrees F (175 degrees C) — for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.
Overworking the dough.
The more you mix and work the dough after adding the flour, the more gluten is formed, which can result in cookies that are tough and hard.
The ideal thickness to roll out your sugar cookie dough is about 1/4″–that way, they’ll be tough enough to be handled and decorated, but thin enough to stay a little crunchy.
How to Moisten Dry Cookie Dough
- 1 – Add Liquid. …
- 2 – Add Some Fat. …
- 3 – Use Your Hands. …
- 4 – Let It Rest. …
- 5 – Fix the Recipe.
That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don’t overdo it when you’re creaming together the butter and sugar. Use melted butter for a denser, chewier cookie. Play with the liquid ratio in your recipe.