I hope this doesn't sound like a stupid question. I have a butter cookie recipe that calls for a beaten egg. I'm having trouble with the dough being too sticky and the cookies being too crispy when baked. I found another recipe which is exactly the same as mine except it does not call for an egg. What exactly does the egg do in the recipe? Is this causing the crispiness? Thanks for any help.
Role of Ingredients in Cookie Recipes:
(From science of cookies link.)
The science of cookies:
Thank you so much for the wealth of information.