Ginger Crinkle Cookies - Easy Cake Mix Recipe! - Chenée Today (2024)

FAQs

Why are my gingerbread cookies crunchy? ›

Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times. Allow cookies to cool for 5 minutes on the cookie sheet.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. 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.

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.

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)

Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking. “You should chill the dough both before rolling and cutting and after,” she said.

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Gingerbread cookies should be soft. They should be supple. They should bend to your teeth before the cookie skin breaks and the crumbs fall all over you. They should retain a bit of elasticity, and maybe you can even leave your fingerprints on the cookie if you hold them too hard because you're just that excited.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly. If you run out of eggs while baking and find that you need more, you can add 1/4 cup vegetable oil for each egg required.

How to soften hard gingerbread cookies? ›

simply put the cookies inside a dish that you can seal with a lid. then add a slice of bread to the dish for simplicity purposes. I just added one cookie and half a slice of bread here. let it sit overnight.

You see, the only thing that you need to soften up a batch of day-old cookies is a slice of bread. This is a trick I learned from my mom after she saw me turn up my nose one too many times at a slightly crispy chocolate chipper (self-proclaimed gooey, chewy cookie fiend here!).

Put Cookies in the Microwave

For soft and chewy cookies, simply pop them in the microwave under a wet paper towel before eating them. After a few seconds, the moisture from the paper towel will make your cookies soft, warm, and chewy. Be sure to eat them right away!

If you've already baked your gingerbread though and it's harder than you'd like, you CAN make it a little softer for eating. I wrap mine in a damp paper towel and heat in the microwave for a few seconds.