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

FAQs

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

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.

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.

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

Add brown sugar

Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.

The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

All types of fat—margarine, shortening, and butter—are tenderizers. If you want a less fragile, firmer cookie, reduce the amount of fat in your cookie recipe. Start by reducing it by 25 percent. If you want a cookie that's firmer still, reduce the fat by 50 percent.

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.

Melted butter is important in cookie making because it helps create a unique texture and flavor that cannot be achieved with solid butter. During the melting process, the butter's water content evaporates, leaving only fat behind. This results in a more concentrated flavor and a softer texture in your cookies.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

What does extra butter do to cookies? ›

Classic signs of a cookie with too much butter include crispy-bordering-on-burnt edges, a greasy surface, an excessively brittle texture, and a predominantly buttery flavor that overpowers the other caramel and chocolate notes.

Include an extra egg yolk.

Adding extra egg yolks works wonders to enhance the moisture content in a cookie, making it super soft and gooey. As a family that loves a soft cookie, this is one of our favorite hacks!

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

Pull your cookies out of the oven a minute or two early (while the centers are still gooey). Once they're just cool enough to transfer, put them in a storage bag or container. They'll stay moist and chewy for longer that way.

To make your cookies chewy, all you need to do is give your cookies less time in the oven. A cookie that has had less time in the oven will have a chewier texture. You can also add a little more brown sugar as this ingredient has molasses in it, and creates a softer consistency.

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.