When I bake them ... they turn out to be hard cookies.. does it suppose to be that way? Am I doing something wrong? Its so hard and crunchy I dont know what Im doing wrong...

Im trying to figured out what I did wrong to make them hard. Wondering if it had to do with how thick I make or does it have to be really thick to stay soft the whole time?


I hope I can get some help from yall Thanks.

They are supposed to be hard and crunchy, they are sugar cookies that stand up to RI or glace

try Khalstead's modified NFSC, they are softer but they still hold up well.

You may also want to check how much flour you're using. How are you measuring it? How much flour are using to roll it out? Also check on how long you're baking them.

I find that is you feeze them right after they cool and then thaw when you ice them and immediatley package them in a cellophane bag then they tend to stay soft.

Also, how long are you working the dough? The more you mess with flour the more gluten you activate and the tougher it becomes. Also try using the absolute least baking time. Mine are so soft that a good many break taking them from the pan to the cooling rack, even if I let them cool on the pan awhile...

The first time I made them they were really hard, but it was because I left them in a tad too long. Now I take them out as soon as I see ANY brown on the edges. When they are cool and I flip them over the bottoms are just slightly darker than the topside. They are definitely a firmer cookie, but they shouldn't feel like you have to bite hard into them either. Hope that makes sense.

When I started making sugar cookies to decorate they were also harder than I wanted. Now I make them thicker and am very careful to bake them until they just look firm. Thin cookies are easy to overcook and overcooked cookies are hard.

Also, I second lhollylbee. I prefer Khalstead's version. Even if you don't use her recipe, read her instructions on how to roll them out. No added flour (Khalstead's method) will also help.

I use the NFSC recipe from this site. I roll them about 1/4 thick (I use 2 wooden dowels as a guide).
I bake them until they start to turn a little golden on the edges. The texture of the cookie is firm enough to handle, but somewhat soft when you bite into it. Maybe you are rolling them too thin and that's why they are crispy (I like crispy). Maybe you are over baking or too hot an oven.

I found I was putting a bit too much flour, and cooking too long. If you use the amt of flour in the recipe, don't use any to roll out. If using to roll out, cut the amount in the recipe a bit. I usually roll to 3/8" or so.

I cook at a lower temp until they just start to brown on the edges.

These are more like shortbread than a soft cookie. The icing does soften them up a little also. If you want a nice soft, yet stable, cookie, try the recipe on cookiecrazie.blogspot.com

It's the only sugar cookie recipe I use and I'd never all them 'hard and crunchy".. how long are you baking? I pull them out before they brown at all--maybe just starting to turn a little bit around the very edges. They have a little crisp to them, but nothing hard or crunchy.

How long and at what temp are you baking?

I just go by the recipe...

I think Ill just make the cookies thicker and do less time to bake it in oven and pull it out and see what happens....



Thanks yall ill keep in touch with you to see how my second try is...


Yall r great helpers..