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Need to stiffen up my sugar cookies a little. What to add?

post #1 of 5
Thread Starter 
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...
post #2 of 5
how long are you baking it? It might need to be in the oven longer....
post #3 of 5
Thread Starter 
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
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.
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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