What determines whether cookies are hard or soft

The softness and hardness of cookies mainly depend on factors such as raw material ratio, moisture content, baking time, and temperature control.

1. Raw material ratio

The protein content in flour directly affects the texture of biscuits. Biscuits made with high gluten flour are harder, while those made with low gluten flour are more crispy. The ratio of sugar to oil also plays a key role. Sugar can absorb more water and make cookies softer, while high oil content increases their crispness. Adding leavening agents such as baking soda or baking powder can make the cookie structure looser.

2. Moisture Content

The moisture content of dough is one of the determining factors, and dough with high moisture content is more likely to form a soft texture after baking. Making soft cookies usually requires adding liquid ingredients such as eggs and milk, while the proportion of liquid in the recipe for hard cookies is relatively low. The evaporation rate of water during the baking process can also affect the final hardness.

3. Baking Time

Extending the baking time will further evaporate the moisture in the cookies, resulting in a harder texture. Soft cookies are usually baked at low temperatures for a shorter period of time to retain more moisture. Hard cookies need to be fully baked until completely dehydrated, and sometimes require a secondary drying process.

4. Temperature Control

High temperature fast baking can quickly form a hard and crispy shell, while low temperature slow baking can evenly dissipate moisture and produce a crispy texture. The match between the actual temperature of the oven and the temperature required by the recipe is crucial, as high temperatures can easily cause the cookies to become too hard.

5. Storage Conditions

Exposure to air will continuously dehydrate and harden, while sealed storage can maintain softness. environmental humidity can also change the texture of cookies. A humid environment may cause hard cookies to soften, while a dry environment accelerates the hardening of soft cookies. Adding moisturizers such as glycerin or syrup can help maintain softness.

When choosing cookies, you can choose according to personal taste preferences. If you prefer crispy, you can choose products with thin sheet shape and high fat formula. If you prefer soft, you can choose varieties with thick shape, honey or syrup. When making homemade cookies, the softness and hardness can be accurately controlled by adjusting the liquid ratio and baking parameters. It is recommended to record the formula parameters for easy adjustment when trying for the first time. Please seal the cookies promptly after opening to prevent moisture or dryness from affecting their original flavor and texture.