dry cookie dough problem this year
#1
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Join Date: Mar 2008
Location: North East Lower peninsula of Michigan
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dry cookie dough problem this year
For some reason this year my cookie dough is turning out dry and crumbly, first I thought maybe I added to much flour so measured carefully and didn't put it all in untill I felt I needed it but now the dough was dry and crumbly not sure how these refrigerator cookies will turn out. I am dissapointed. Anyone have any tips.
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#2
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Join Date: May 2017
Location: Sunny Florida
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Did you use butter or margarine in the dough? Perhaps the water content has changed.
The other issue might be the flour. Did you fluff it before measuring? It might have settled down while in the container. Take a few scoops of flour and turn it over or shake the flour container to lighten it.
What size eggs did you use? Perhaps a smaller size = less moisture.
The other issue might be the flour. Did you fluff it before measuring? It might have settled down while in the container. Take a few scoops of flour and turn it over or shake the flour container to lighten it.
What size eggs did you use? Perhaps a smaller size = less moisture.
#3
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Join Date: Mar 2008
Location: North East Lower peninsula of Michigan
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I keep wondering if it is the eggs it seems large eggs are pretty small now days. I used shortning like it called for and it was room temp. This was my second fail batch the first were sour cream cut outs I had to add more butter and sour cream ,these are refigerator cookies and the dough just didn't want to hold together I added a little milk I will see what tomorrow bring with them they still seemed dry
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#4
haven't done cookies in few years ..bad wiring in oven. but ..in my cookbooks it does mention flour being too dry because of age or storing humidity. i moved from redwood rainforest to norther desert clime ...big difference in flour texture. may add a little more of any fluid called for in recipe. 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.
Last edited by roguequilter; 12-05-2017 at 07:36 PM.
#5
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Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,538
Make a cookie log and cut slices for baking. You make a cookie log by putting the dough on wax paper and form it into a tube, the tube is then cut into slices to bake. Forcing it into the tube shape should help the crumbly dough to come together.
#9
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Join Date: Jul 2013
Location: Houston, TX
Posts: 9,735
Did you use butter or margarine in the dough? Perhaps the water content has changed.
The other issue might be the flour. Did you fluff it before measuring? It might have settled down while in the container. Take a few scoops of flour and turn it over or shake the flour container to lighten it.
What size eggs did you use? Perhaps a smaller size = less moisture.
The other issue might be the flour. Did you fluff it before measuring? It might have settled down while in the container. Take a few scoops of flour and turn it over or shake the flour container to lighten it.
What size eggs did you use? Perhaps a smaller size = less moisture.
#10
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Thread Starter
Join Date: Mar 2008
Location: North East Lower peninsula of Michigan
Posts: 6,231
I am also thinking the eggs they seem small not large as we bought, next time I think I will add another egg. The cookies did turn out ok they were icebox cookies . I made a different kind of rolled cookie today and it was fine but did not call for eggs.
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