How Do You Keep Cookies Soft?

Baking By Richiescakes Updated 26 Jun 2006 , 7:59pm by MariaLovesCakes

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Richiescakes Posted 11 Jun 2006 , 2:24am
post #1 of 19

Help! I baked cookies to decorate. They turned out beautiful but were actually hard! I'm concerned someone will loose a tooth! icon_surprised.gif

Any tips to keep them from being so hard? I cut the cookies out 1/4" thick -- I must be doing something wrong.

Any help or suggestions is appreicated!!

Thanks...

18 replies
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heyjules Posted 11 Jun 2006 , 5:16pm
post #2 of 19

Probably the only useful thing i've learned from my mother-in-law is to put a piece of bread in the container with your cookies if they are too hard and it softens them up.

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surfergina Posted 11 Jun 2006 , 5:19pm
post #3 of 19

If you were referring to sugar cookie and want the chewy texture, I would say try to cut down the baking time. I used to bake my sugar cookes up to 15 minutes and they were crunchy hard! So I reduce the time to 8 minutes and they were perfect.

Also, I use silpat on my cookie sheet. It'll prevent from browning and hardening.

Hope this helps. thumbs_up.gif

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klacrawford Posted 11 Jun 2006 , 5:22pm
post #4 of 19

sorry I cant help but I will give you a bump. I have had the same problem and I thought that maybe it was the recipe. I wonder if you should or can store them in a cake saver before and after you ice them with royal icing( will they dry ok)?

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Richiescakes Posted 12 Jun 2006 , 4:00am
post #5 of 19

Thanks everyone for your help. Also thanks leana for the link -- I marked it as a favorite to reference.

Sufergina, Since I'm new to baking, can you tell me what a slipmat is and where I can purchase one? Also, great suggestion about cutting my baking time in half! I'll try that.

klacrawford: Not sure how they would dry, I've never used one before.. Are you talking about a cake saver -- like the type you put your cakes in for travel? Sorry if I'm asking a 'crazy' question.

Thanks again!

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surfergina Posted 12 Jun 2006 , 1:28pm
post #6 of 19

Richiecakes - sure! here's the pic of Silpat.

SILPAT® is a non-stick baking sheet made from food-grade silicone reinforced with a glass weave. It is effective at temperatures between -40º F to 480ºF. There is no greasing required, absolutely nothing will stick to SILPAT and, of course it is reusable. You can literally go from freezer to oven with this innovative product. SILPAT is designed for all types of ovens and helps provide even heat transfer to your baked goods. Silpat is flexible and should be used in conjunction with a baking or cookie sheet and/or a pizza stone. We highly recommend SILPAT for your pastry and cookie baking. It is an absolute must for serious bakers. Our SILPAT is 16-1/2" long by 11-3/4" wide and is perfect for cookie sheets. SILPAT conforms to FDA regulations and is certified by NSF® and KOSHER and is made in France.

You can find it at your nearest kitchen/baking supplies store or you can order it online. Price range is up to $25 USA. It's worth it.
LL

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Kos Posted 12 Jun 2006 , 1:32pm
post #7 of 19

Hey Richiescakes -
I had this same problem with a different cookie recipe. The cookies were hard but I had them decorated and the thought of just tossing them bothered me. I put them all in my rubbermaid/tupperware containers and put a slice of bread in like heyjules suggested and by a few hours, there was a noticeable difference and by the next day "perfecto!" My cookies were saved! thumbs_up.gif

Silpats are rubbery silicone-like mats with a glass mesh inside. They work great. I got mine at a place like Bed, Bath, and Beyond, or Linens 'N Things. (look for that 10% off coupon in the mail!)I also like using parchment paper if my cutters are detailed. For some reason, it seems if I have a lot of curves and cutouts on a cookie, they get almost suctioned to the silpat. They slide off the parchment paper easier for me.

kos

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Richiescakes Posted 15 Jun 2006 , 1:08am
post #8 of 19

Hey everyone,
Thank you soooo much for your help. This is great!!! I'm new to the site and absolutely LOVE it. I'm addicted!!! The help is awesome. Next time, I'll make sure to put a slice of bread with the cookies and I'm going to get a slipmat this week!!! Sounds like it's worth it!!! Again, thanks so much.... icon_smile.gif

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francheska Posted 15 Jun 2006 , 3:57am
post #9 of 19

i am learning a lot from here, thanks a lot! icon_smile.gif

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Richiescakes Posted 26 Jun 2006 , 6:00am
post #10 of 19

I want eveyone to know I took everyone's advice. I got the slipmat (and I purchased another brand -- it's slipping my mind). I also baked the cookies for only 8 minutes. The cookies baked great and they came out soft!! icon_smile.gif yea!!! The people at the shower loved the cookies and I was happy I knew they wouldn't break a tooth off!! Thanks for all of your advice!! thumbs_up.gif

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Richiescakes Posted 26 Jun 2006 , 6:01am
post #11 of 19

Forgot to add -- go look at the cookies-- it's the one with the baby carriage, rattle, onesie, etc.

thanks again everyone!!

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Kos Posted 26 Jun 2006 , 1:04pm
post #12 of 19

Richiescakes - love the baby shower cookies thumbs_up.gif but I really love the Elmo cookies and the stacked Sesame Street cake you did with the little choc. chip cookies.

You do awesome work! judge.gif


kos

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Richiescakes Posted 26 Jun 2006 , 6:07pm
post #13 of 19

KOS: Thanks a millon. You do WONDERFUL work as well -- LOVE YOUR COOKIES -especially the bathing suit ones.. STill practicing so my cookies look almost as good as yours icon_smile.gif

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MariaLovesCakes Posted 26 Jun 2006 , 6:47pm
post #14 of 19

I use the Wilton's roll out cookie recipe and stays soft even after 2 weeks. And they taste delicious.

Want the recipe?

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Richiescakes Posted 26 Jun 2006 , 6:54pm
post #15 of 19

Yes. I would love to try it.

Thanks!

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MariaLovesCakes Posted 26 Jun 2006 , 7:22pm
post #16 of 19

here you go... I can't tell you how much I LOVE this recipe. Its delicious!

Wilton Roll Out Cookies
(Appx 20-24 cookies)


1 cup of butter or margarine
1 cup granulated sugar
1 large egg
1 tsp of vanilla
2 tsp of baking powder
3 cups of flour

Preheat oven to 400 F. In a large bowl, cream the butter and the sugar. Add the egg and vanilla and mix well. Mix baking powder with flour and add to butter mixture one cup at a time. It will become stiff, so you can knead the last cup of flour by hand. DO NOT CHILL DOUGH.

Divide dough into 2 balls. Roll out on a floured surface to 1/8 inch and cut with desired cookie cutters.

Bake for 6-7 minutes or until lightly browned.

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Richiescakes Posted 26 Jun 2006 , 7:36pm
post #17 of 19

Thanks for the recipe!!

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Aries-04 Posted 26 Jun 2006 , 7:42pm
post #18 of 19

I love this recipe too!Especially that I don't have to chill dough! I always use Wilton Roll Out Cookies. thumbs_up.gif

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MariaLovesCakes Posted 26 Jun 2006 , 7:59pm
post #19 of 19
Quote:
Originally Posted by Aries-04

I love this recipe too!Especially that I don't have to chill dough! I always use Wilton Roll Out Cookies. thumbs_up.gif




Yeah, someone else that uses the same recipe! I love this recipe so much that I gave up trying any others... icon_biggrin.gif

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