dry cookie dough problem this year
#11
Super Member
Join Date: Jun 2010
Location: The Deep South near Cajun Country, USA
Posts: 5,434
I watched a YouTube video today, where a chef showed the difference between measurements of a level cup of flour right out of the package and that same measurement after she sifted it. She had put 3 cups in and got almost 4 cups after it was sifted. I was very surprised because most of our flours say pre-sifted. She used a wire strainer similar to this https://www.webstaurantstore.com/tab...ent=Smallwares
So, I would guess you had too much flour in your mixture. And the eggs are smaller these days. I have had problems with some oatmeal cookies I have made lately. I am guessing this is my problem too.
So, I would guess you had too much flour in your mixture. And the eggs are smaller these days. I have had problems with some oatmeal cookies I have made lately. I am guessing this is my problem too.
Last edited by Barb in Louisiana; 12-06-2017 at 03:59 PM.
#15
At work I weigh everything or if working from a non-commercial recipe, I carefully spoon flour into the cup measure without letting it settle and use a knife to level it off. (I use a dry measure cup, not the kind with the spout.)
Also, if you overbeat your sugar and butter when you cream them, it will make your end product drier.
Eggs should also be added and beaten in one at a time.
(You ladies likely all know all this, but just in case someone doesn't.)
Watson
Also, if you overbeat your sugar and butter when you cream them, it will make your end product drier.
Eggs should also be added and beaten in one at a time.
(You ladies likely all know all this, but just in case someone doesn't.)
Watson
Last edited by Watson; 12-07-2017 at 06:28 AM.
#16
Super Member
Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
i also have always used lard in my sugar cookies ..makes for lighter texture, sweeter flavor, just as in pie dough. i almost never use shortening ..1/2 butter & 1/2 lard or total lard, dependent upon recipe.
...and ...one of my cookbooks says a large egg should equate to about 1/3 cup ..they don't anymore. i started using extra large & now only jumbo eggs. if those get small too, i'll have to start measuring liquid quantity of eggs in each recipe calling for them.
...and ...one of my cookbooks says a large egg should equate to about 1/3 cup ..they don't anymore. i started using extra large & now only jumbo eggs. if those get small too, i'll have to start measuring liquid quantity of eggs in each recipe calling for them.
I've always heard a large egg should be 1/4 c. My daughter had an egg (a chicken egg, not a duck egg), that weighed 3.5 ounces. That's almost half a cup! Yes, it would be a good idea to measure your eggs.
#17
Member
Join Date: Dec 2017
Location: New Hampshire
Posts: 5
ive had similar issues, ive tried this, my recipe calls for brown sugar, i use dark drown as the higher molasses content holds in moisture better [same idea as why you brine a turkey to keep it moist] cut the sugars in to the butter with a fork, then for the eggs , if it calls for two i will take three, crack them in a cup and stir, not beat, then add the egg to the sugars, 2 by eye and see how it comes together, if it feels less sticky and more dry add bits more of the remaining egg, use fresher ap flour and mix it in stages, if that batch still is dry and crumbly then next batch add a table spoon or two of honey or molasses ,
these ideas are mostly based on choc chip cookies, but the principles can be applied to most .
cookie zhen master "be one with the cookie"
these ideas are mostly based on choc chip cookies, but the principles can be applied to most .
cookie zhen master "be one with the cookie"
#19
Power Poster
Join Date: Jan 2011
Location: Southern USA
Posts: 16,429
I've haven't see eggs sold as being small or med size like they use too. Now it's large or extra large. I think the large size eggs were once regular size and the extra large are what were large. I keep a carton of egg whites to add to regular eggs to get the right amount for baking. I buy from a local egg person and the eggs are all different sizes.
#20
Moderator
Thread Starter
Join Date: Mar 2008
Location: North East Lower peninsula of Michigan
Posts: 6,231
I messured my eggs they are within a tablespoon of a quarter cup I think I have things figred out now I am also sifting my flour. The last cookies turned out as expected!! Yea
__________________
Thread
Thread Starter
Forum
Replies
Last Post
craftybear
Recipes
1
02-12-2011 12:35 PM
gailmitchell
Links and Resources
9
12-24-2009 12:14 AM