Eggnog Cookies | Soft & Chewy 20 Minute Cookie Recipe (2024)

FAQs

What is the secret to making cookies soft and chewy? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Soft-baked cookies are often made using a solid fat with a higher melting point, which prevents the cookie from spreading while baking. The result is a thicker, softer, chewier cookie. Another simple trick for softer cookies is to use chilled dough.

Chewy cookies

Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

There's an ingredient that will make your cookies extra flexible and soft. It's corn syrup. That's it! That, my friend, is the secret ingredient to the best SOFTEST chocolate chip cookies.

Bread flour has a high protein content, which may result in cookies with a chewy texture. It provides more structure than other flours and can give cookies that satisfying, bread-like bite.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

chewy vs crispy is a combination of 2 things… ratio of fats to flour, and baking times/temps.. for more chewy cake like cookies, you want something with a high fat, content cooked at a lower longer temperature… for a more crispy or dryer cooking you want a lower fat batter cooked at a high temperature.

Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.

How do you make cookies soft fast? ›

Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

All-Purpose Flour: The Versatile Choice

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).

So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender. The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.