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

FAQs

How do you make cookies soft and chewy? ›

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.

Ingredients to Keep Cookies Soft

Butter is more than 15% water, so it plays a role in making cookies soft by adding water and fat, which contributes flavor and tenderness. Melting the butter you're using can make the cookie softer.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie.

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.

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading. Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.

By switching up the technique, I omitted all the extra air that gets incorporated into the dough during creaming, and as a result, the cookies made with melted butter were significantly chewier and fudgier than those made with creamed butter.

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.

Just wrap a cookie or two in a damp paper towel and then put them in the microwave for about 10 to 15 seconds. The moisture from the paper towel should soften the cookies right up. So if you wonder how to soften hard cookies quickly? Microwave is the way!

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.

Why put corn syrup in cookies? ›

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.

A few tweaks — more sugar, a dash of milk — can make cookies crispy, chewy, or cakey.

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.