How to Make Cookies Crisp Outside and Inside

Making cookies can be a very fun experience and a way to integrate the whole family in the kitchen, especially when there are children in the home. Normally, there is a tendency to prepare recipes that have passed from family to family although, sometimes, they also like to make other types of cookies or innovate in those that are known to adapt them more to personal taste. Here, we are going to explain how to make cookies crisp, giving the main keys, which can be applied to any recipe. Thus, there will be no cookie to resist you.

How to make cookies crisp?

They are cases in which it is usual that the cookies do not turn out quite well, especially the first few times, leaving little crisp. Consequently, we find that we have cookies that are too hard or too soft. Normally, this happens because of a problem in the recipe, although it is not the only reason behind it.

How to make cookies crisp

In order for the cookies to be crisp it is important to pay attention to the ingredients. And it is that, according to the recipe and the amounts to be used, the cookies will be crisp on their own, or they will be softer and with a texture more similar to that of a sponge cake.

Anyway, there are a few tricks or modifications to the original ingredients in the recipe, which can help make the cookies crisp:

  • Flour: the type of flour used to make the cookies greatly influences the final result. For example, all those that are gluten-free or contain little, as well as those that are low in protein, absorb less water. Consequently, the dough, and then the cookie, is softer. In contrast, normal flours make cookies crispier, as does whole flour, which also tends to toast more on the outside.
  • Corn starch: Some recipes are made with corn starch, which is often combined with flour. It is important not to put too much of this product because it tends to soften the cookies. As a guide, we can say that corn starch should never exceed a quarter of the total amount of flour and corn starch so that the cookies are crisp.
  • Sugar: sometimes, to make the dessert healthier, brown sugar tends to be put. However, this product does not help make the cookies crisp. It is better to use white sugar or in a proportion in which this type of sugar is the majority.

Does butter help make crispier or softer cookies?

Butter is one of the ingredients that is not lacking in cookie recipes. However, with its use, special care must be taken because it is as bad to fall short in quantity (the dough will not bind well and it will make crumbs) as it is to put too much (the cookie will be too soft).

In general, butter makes the cookies more tender, so the butter cookies break easily and have that smooth texture, so it is always necessary to put the exact amount indicated in the recipe.

In fact, it is not an ingredient that allows you to experiment with quantity, but neither can it be substituted -unless you have an intolerance or similar problem, because the fat it contains is totally necessary to give the cookie texture.

Tips for baking cookies well and crisp

The correct baking cookies is another key to make them crispy cookies. In addition to respecting the time and temperature of the oven indicated in the recipe, it is important that they cool well once they are fully baked.

Take the tray out of the oven and let them cool two or three minutes out of the oven.
After that time, take the rack from the oven and place the cookies one by one, so that they are well spaced between them. There, you should keep them until they are completely cold and harden because, normally, they tend to be soft as soon as they are removed from the oven if they are left improperly placed, for example without ventilation and touching each other.

Also, if you still like the crunchiest cookies, another trick is to prepare them a couple of days before consumption because, as the days go by, they become harder. Of course, be careful with the time it takes to eat them because they do not have preservatives.

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