Why are baked cookies hard but not crispy

Baking cookies that are hard but not crispy is usually related to factors such as insufficient moisture in the dough, improper oil ratio, high baking temperature, or long baking time. The key to making cookies crispy lies in the ratio of raw materials and process control, which requires adjusting the water absorption of flour, the degree of butter beating, and baking parameters.

1. Insufficient dough moisture

The water absorption of flour directly affects the texture of cookies. If the proportion of liquids such as eggs and milk in the formula is too low, or if the water evaporates too quickly during mixing, it can cause the dough to become too dry. During the baking process, moisture is rapidly lost and starch cannot be fully gelatinized, resulting in a hard texture. It is recommended to adjust the amount of liquid added according to the type of flour. High fiber flour such as whole wheat flour should have additional moisture added.

2. Improper use of grease

When butter or vegetable oil content is insufficient, biscuits lack lubrication and become hard. Butter needs to be fully softened and whipped until it becomes feather like, then wrapped in air to form a loose structure. If high melting point oils such as coconut oil are used, they will harden significantly after cooling. You can try increasing the proportion of butter to one-third of the weight of flour, or adding a small amount of syrup to keep it moist.

3. Excessive sugar crystallization

White sugar particles are prone to residual crystals when they are coarse, which can form a brittle and hard texture after baking. Switching to powdered sugar or partially replacing with highly hygroscopic brown sugar or honey can delay water loss. Low sugar content can also lead to excessive protein cross-linking, resulting in tight tissue. It is recommended to maintain a sugar oil ratio of around 1:1, as the coking reaction of sugar at high temperatures can promote a crispy texture.

4. Excessive baking temperature

An oven temperature exceeding 180 ℃ will quickly set the surface, trapping internal moisture and preventing uniform evaporation. High temperature may also lead to edge coking and immature center. Using segmented baking method, first set at 160 ℃ and then cool down to 140 ℃ for slow baking, which helps to slowly dissipate moisture and form a uniform and crispy honeycomb structure.

5. High gluten flour contains a lot of gluten protein, and excessive rubbing can activate elasticity, resulting in a tough and hard texture after baking. Choose low gluten flour or add some corn starch to reduce gluten content. After mixing, avoid repeatedly kneading the dough and handle it by folding. Adding acidic substances such as lemon juice or baking powder can also weaken the gluten network.

When making crispy cookies, it is important to keep the ingredients refrigerated and the butter at a low temperature to slow down the melting rate. Refrigerate the dough and let it rest for at least half an hour before baking to help redistribute the oil. Immediately move it to a drying net to dissipate heat after it is out of the oven, to avoid residual temperature causing the bottom to regain moisture. You can try adjusting the recipe recording effect in daily life. Due to the large temperature difference between different ovens, it is recommended to equip a thermometer for precise temperature control. If you pursue ultimate looseness, you can try replacing some flour with almond powder to increase the oil content.