Post # 1
I’ve been playing around with some basic cookie recipes online and I don’t know what is going on! Normally I follow my mom’s recipes which are pretty fool proof, so now I’m having troubles. Darling Husband likes simple cookies so I found a recipe online that consists of butter, sugar, salt, vanilla, cinnamon, eggs, baking powder, and flour.
I’ve tried out a couple of similar recipes, but I’m not having good luck getting the consistancy I want.
The recipe I tried last night called for 1 1/2 cups of sugar, 1 1/2 cups of butter, 4 eggs, and 5 cups of flour. There is no way I could have added that much flour without turning the recipe into a fluffy cake. If I left some of the flour out, however, I ended up with gooey dough that couldn’t hold it’s shape. I’m unable to find the right balance without spoiling a ton of ingredients..
Can someone tell me what the general rule of thumb is for getting doughy cookies without using so much flour?? Any tips or advice would be appreciated because although I can cook, cookies are not my forte!
If someone has a simple cookie recipe I would love that as well 🙂 Thanks!!
Post # 4
Hi I think I can help. For a basic cookie dough recipe the average ratio of fat to sugar to flour is usually 1 part sugar to 2 parts fat(butter) to 3 parts flour. So just remember 321 cookie dough.
Post # 5
I’m not much of a baker, except for biscuits, so I don’t have any advice, but this sugar cookie recipe has never ever failed me (and I’ve ruined the just add water and an egg cookie mix packages that you can buy at the grocery store, more than once): http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx
Post # 6
- Wedding: October 2011 - Our Lady of Grace Catholic Church / Rosebank Winery
Besides the flour ratio, the bake time could have something to do with consistency – from crunchy to gooey… I’ve made these before & they rocked! But I’m not sure if this is what you have in mind…
Post # 7
@west.coast.blonde: I mess with my recipes all the time, but I tend not to mess with things like flour/eggs etc since that can very much affect the consistency. Have you tried the recipe as it calls for it?
What exactly are you looking for it to do? Be able to cut shapes out of it or form perfect balls that will drop into circle cookies or just have it taste like it’s a nice consistency after baked… or?
Post # 8
@LadyPeace: That makes way more sense!! I’ve had 2-3 recipes where the sugar to flour ratio was 1-5 and I just could not make that work. 321 is easy to remember!
@Mrs Sarah McK: Thank you 🙂
Post # 9
@sweetcream: Couldn’t open that link…dang..
@dodgercpkl: I baked my first batch as the directions called for and it was just too much flour. The cookies came out with more of a fluffy texture closer to cake or bread. I then baked another batch with half the flour and they didn’t have enough flour to hold them together and ended up being too gooey. After that I gave up for the night because I didn’t want to waste any more eggs…
Post # 10
Also make sure your butter isn’t melted. Just leave it on the counter to soften up.
Post # 11
I found cream cheese sugar cookies make the best soft sugar cookie texture. (Kinda like those frosted cream cheese cookies at the store). I usually just do a cinnamon sugar topping or if I have the patience, do a little thin icing.
Post # 12
- Wedding: May 2012 - Salvage One, Chicago
the 3-2-1 ratio is correct, also, the way you put the ingredients together is important. always cream the butter and sugar together until fluffy, add eggs one at a time, then vanilla, flour, liquids last til just combined.
Post # 13
I am an avid baker and while I don’t have a chewy or doughy sugar cookie recipe I do have a never fail chocolate chip cookie one. I do 3/4 cup each of brown sugar and regular granulated sugar, 2 sticks of butter, 1 egg, 1 tspn vanilla, 2 1/4 cup flour, 1 tspn baking soda and 1/2 tspn salt. I also add in a little cinnamon and nutmeg sometimes.
It is super important to have your butter and eggs at room temperature. Also make sure you cream the butter and sugar well before adding the other ingredients. I also sift my flour just to make sure they aren’t too dense.
For that perfect chewy texture just underbake then a little. My recipe calls for 8-10 minutes at 350. I find that 8 minutes is perfect for just underdone (that’s how Fiance likes them!)
Post # 14
My fiancé loves this chocolate chip cookie recipe. He works out of town and I make him a batch of 4 dozen almost every week and he and his coworkers eat all of them haha I tried a ton of different recipes and this one was our favorite. My recipe is :
1 cup of sugar
1 cup of brown sugar
one cup of butter flavored Crisco
1 tsp. vanilla
1/2 tsp. water
1 tsp. baking soda
1 tsp. salt
2 and 1/2 cups of flour
1 bag of semi sweet chocolate chips
I use egg beaters and cream the first 6 ingredients. Then I stir in the next 3 ingredients. Finally, I mix in the chocolate chips. I usually use minis. Bake at 375 degrees for 8-10 minutes on a greased cookie sheet. I like cooking them for 8 min but my fiancé likes them crispy so I cook them for 10 minutes for him.
Post # 15
Try making snickerdoodles–find a highly rated recipe online and see how you like the texture.
This is a good recipe: