How to Make NaNa's Sand Tarts Cookie {Recipe} (2024)

FAQs

How to make cookies thick and not flat? ›

Chill Your Cookie Dough

Chilling your cookie dough for at least 24 hours or up to 72 hours does magical things to your cookies. Think of this like a “marinating” period. Not only will the flavors intensify, but the texture will also improve, so your cookies will bake up nice and thick and chewy.

Not Enough Flour

If your cookies are flat, brown, crispy, and possibly even a bit lacy around the edges, that means you need to add flour to your dough for the next batch.

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.

Nutrition facts (each cookie): About 105 calories, 1 g protein, 8 g carbohydrate, 8 g total fat (4 g saturated), 1 g fiber, 15 mg cholesterol, 55 mg sodium.

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough.

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

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.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

How many calories in a crescent cookie? ›

Each cookie has about 60 calories, 2 grams of sugar and 3 grams of carbs.

How many calories are in edible cookie dough? Generally speaking, about the same as in premium ice cream. An analysis of the Cookie Dough Cafe's dough reported 200 calories in a 2-ounce serving. Assuming the average ice cream-size scoop is 4 ounces, that would make a dough serving about 400 calories.

- Overmixing incorporates too much air into the dough, contributing to flat cookies. Mix until just combined to avoid this. - If the dough is too warm or if the butter is softened beyond the recommended temperature, cookies may spread excessively in the oven.

Eggs are a major source of moisture in your cookie dough. Using egg whites will give you a taller, drier cookie. More egg yolks will give you fudgy, dense cookies.

Too much sugar and not enough flour could lead to flat cookies. If your cookie recipe calls for a high ratio of white sugar, it's likely that your cookies will turn out flat.