Need To Stiffen Up My Sugar Cookies A Little. What To Add?

Baking By Karak Updated 10 Apr 2011 , 11:16pm by MimiFix

 Karak  Cake Central Cake Decorator Profile
Karak Posted 8 Apr 2011 , 3:53pm
post #1 of 5

I'm making a large 10" cookie and it needs to stand up. My go to receipt for sugar cookies is:

3 cups of all-purpose flour
2 tsp baking powder
1 cup of sugar
2 sticks of butter
1 egg
1 tsp of extract

This receipt is great, but my 10" cookie keeps breaking (before icing)after it is baked. What can I add to stiffen the cookie up a little?

I need Help...

4 replies
 bonniebakes  Cake Central Cake Decorator Profile
bonniebakes Posted 8 Apr 2011 , 3:55pm
post #2 of 5

how long are you baking it? It might need to be in the oven longer....

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Karak Posted 8 Apr 2011 , 4:06pm
post #3 of 5

I normally leave smaller cookies in for 10-12min. The bigger one I left for 15 min. Maybe I should try a little longer on my next batch

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catherinejanuary Posted 10 Apr 2011 , 10:24pm
post #4 of 5

I would roll them at least 1/4" then bake them at a lower temperature for longer (sometimes much longer). If they are thick and you do this, they tend to get very stiff.

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MimiFix Posted 10 Apr 2011 , 11:16pm
post #5 of 5
Quote:
Originally Posted by catherinejanuary

I would roll them at least 1/4" then bake them at a lower temperature for longer (sometimes much longer). If they are thick and you do this, they tend to get very stiff.




I agree. Roll them thick, bake in a slower oven (325) for a long time; maybe until the edges are uniformly brown.

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