The Way The Cookie Crumbles: When Baking Sugar Cookies Turn Sour

7 December 2017
 Categories: Food & Cooking, Blog

The process of baking cookies is not always sugar and spice. Sometimes intentions curdle, turning a sweet tooth into a dull ache. When it gets too hot in the kitchen, don't leave! Instead, stick around and learn a few tips that will turn sour mishaps into something nice!

Precision in the Prep

The ingredients stick more to your hands and cut-outs rather than to each other. An excess of wet ingredients and not enough dry components is likely the issue. Too many eggs will produce a cake-like or spongy result. Counteract all the wetness by increasing the amount of sugar or adding extra flour in teaspoon increments to gradually thicken the dough.

If you're using the proper ingredients and yet they're still not forming properly, the temperature of your sugar cookie dough may be the culprit. After kneading the dough into a solid ball, store the finished mound in the refrigerator to allow it to chill and set up.

Baking Gone Bad

When veering into an infrared-lit oven, looks are most definitely deceiving. When your sugar cookies look done—slightly hardened and browned—they're actually over and done with. Sugar cookies require no more than 10 minutes to bake. Just a tinge darker than the original dough is the color you're aiming for, oppose to that typical golden hue sought-after with other counterparts such as chocolate or oatmeal raisin cookies.

Once the sugar cookies are removed from the oven and set aside, the cooking process continues until they are completely cooled. Allow the cookies to set on the original baking tray for about 5 minutes before transferring to a wire rack. Moving them prematurely puts the cookies at risk of crumbling. So as a general rule, take the cookies out just before you think they are done or when you see a slight crack on top of some.

To Style and To Store

Sugar cookies are traditionally enjoyed topped with frosting. Don't be too hasty to taste and rush to decorate your confections while they're still hot. Doing so could result in melted icing or weighed-down cookies. Once decorated allow the icing to harden before storing them side-by-side oppose to stacked on top of each other in a lidded container. Cut squares of parchment paper and place in between iced sugar cookies to help preserve decorations as well.

Failure to store your finished product in an air-tight container may bear soggy cookies. Tossing them into an oven set at 300 degrees or less for about 5 to 10 minutes re-crisps the sweet treats. This trick to return frozen sugar cookies to freshness also works like a charm.  

For more information on making sugar cookies, go to sites like this!