Why are homemade cookies soft but not hard

The softness or hardness of homemade cookies is usually related to improper recipe ratios, baking time, or temperature control. insufficient hardness of cookies may be caused by factors such as incorrect selection of flour type, excessive butter, high sugar content, insufficient baking time, and low oven temperature.

1. Incorrect selection of flour type

Low gluten flour has a lower protein content and forms a weaker gluten network, resulting in a softer texture for baked cookies. It is recommended to use medium or high gluten flour to make crispy cookies, as it can increase the gluten content of the dough. Whole wheat flour, due to the interference of bran on gluten formation, can also cause cookies to become soft. It is advisable to reduce the amount or extend the baking time appropriately.

2. Excess butter

Butter melts at high temperatures to form liquid oil, and excessive addition can hinder gluten formation and increase biscuit extensibility. It is recommended to pair 60-70 grams of butter with every 100 grams of flour, as exceeding this ratio can easily cause cookies to become soft and flaky. You can replace some butter with shortening or reduce the amount used, while ensuring that the butter softens rather than melts and is added to the dough.

3. Excessive Sugar Content

Sugar has hygroscopicity during baking, and excessive sugar content can cause cookies to absorb moisture from the air and become soft. It is recommended to control the total amount of sugar and syrup raw materials within 50% of the weight of flour. Using coarse-grained white sugar helps to form a crisp and hard texture, avoiding the use of liquid sweeteners such as honey or syrup.

4. Insufficient baking time

The center temperature of the cookie needs to reach 93 ℃ or above to fully evaporate the moisture. Thin cookies are recommended to be baked for 12-15 minutes, while thick cut cookies take 18-22 minutes. The maturity can be determined by using a toothpick test and inserting it without any wet batter adhesion. Place the baking tray in the middle layer of the oven to avoid uneven heating between the top and bottom of the heat, which can cause the outside to become burnt and the inside to become soft.

5. Low oven temperature

Most cookies require an initial high temperature setting of 175-190 ℃. The actual temperature of the oven may be lower than the displayed value. It is recommended to preheat it for 20 minutes in advance and calibrate it with a thermometer. Do not frequently open the box during baking, as a sudden drop in temperature can cause the cookies to retract. In the last 5 minutes, the temperature can be lowered by 10 ℃ to prevent burning, while removing residual moisture.

When making crispy cookies, attention should be paid to the balance of dry and wet materials in the recipe, and the recommended ratio of flour to liquid is 2:1. After baking is completed, immediately transfer it to a drying rack for cooling to avoid residual heat causing the bottom to regain moisture. After complete cooling, seal and store. Food desiccants can be placed to absorb moisture. If you need to make the cookies crispy again, you can bake them back for 3-5 minutes. The variation of air humidity in different seasons can also affect the hardness of finished products. In winter, the amount of liquid used can be reduced by 5-10 grams appropriately.