Plus, can you make hard cookies soft again?
By Corey Williams Updated October 05, 2020
Sure, there’s a time and a place for a crispy cookie (gingersnaps, duh!). But, most of the time, we’re all about those that err on the side of warm, soft, chewy, and gooey. Here’s what you need to know about making perfectly soft cookies every time:
What Makes Cookies Soft?
Choc chip cookie Getty 10/5/20
Credit: Esther Chou/Getty Images
Esther Chou/Getty Images
A cookie’s texture depends on a number of factors (ingredients, ratios, bake time, etc.) and how those factors work together. For instance, white sugar generally produces crispier results than brown sugar—but many cookies that are made with white sugar are soft and fluffy. Still, there are some basic guidelines that can help you on your quest to bake the softest cookies around.
Cooling cookies Getty 10/5/20
Credit: Wanwisa Hernandez / EyeEm/Getty Images
Wanwisa Hernandez / EyeEm/Getty Images
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. Butter has a low melting temperature, which promotes quick and even spreading. Shortening, meanwhile, takes longer to melt during the baking process.
- Baking powder instead of baking soda. Baking soda, which reacts with an acid, causes cookies to spread. Baking powder, meanwhile, uses the dough’s moisture to react with itself. It also reacts at room temperature and again in the oven. All this reacting gives it extra lifting power, making your cookies light, airy, and cake-like.
- 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.
Bake time can also affect the texture of your cookies. As anyone who’s accidentally over-baked cookies knows, they get dryer and crunchier the longer they’re in the oven. Closely monitor your cookies while they’re baking to make sure they don’t dry out.
Related:
Can You Make Hard Cookies Soft?
Sugardoodle Cookies
Yes! You can absolutely soften hard or stale cookies. Simply place the cookies in an airtight container, throw a slice of white bread in there with them, and then close the lid overnight. The cookies will absorb the moisture from the bread and you’ll wake up to a deliciously soft dessert.
Need to soften your cookies faster? Wrap the cookies individually in damp paper towels (damp, not wet). Zap them in the microwave—paper towels and all—for about 10-15 seconds.
FAQs
This simplest kitchen hack you'll ever love!
If you bake too many cookies (as if there is such a thing!) and are concerned about them going stale, just add a slice of white bread to the storage container to keep them from hardening.
How do you make cookies soft and chewy vs hard and crisp? ›
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.
What is the secret ingredient to keep cookies soft? ›
Cornstarch Is The Secret To Soft And Chewy Cookies.
How do bakeries keep their cookies soft? ›
Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.
How do you make cookies soft and chewy again? ›
How to Soften Cookies in the Microwave: Place the stale cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave them in short bursts of 10-15 seconds until they become soft. Be careful not to overdo it, as the cookies can become too soft or lose their texture.
What makes cookies chewy and not hard? ›
Use Melted Butter
If the goal is a chewy cookie, then you absolutely need to be using melted butter. The technique of creaming softened butter and sugar together is often used for making cakes. And for good reason! The process of creaming incorporates air into the butter which results in a more airy and cakey cookie.
How do you make cookies not harden? ›
The bread/apple trick
Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.
What causes cookies to soften? ›
The cookies became soften when you left overtime in open atmosphere because some of the ingredients are hygroscopic(absorb atmospheric moisture fastly) in nature such as sugar,smp etc. so when you bake the cookies then give 1.5 times the baking time for cooling then pack cookies in air tight container for future use.
Why do homemade cookies go soft? ›
If you seal the container when the cookies are still warm, steam will get trapped inside the container, which might soften the cookies too much. I prefer using a ziplock bag instead of a food storage container because I can press as much air out of the bag as possible, which also helps prevent stale cookies.
What flour is best for chewy cookies? ›
Bread Flour: For Chewy Texture
Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.
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.
Which ingredient is mentioned as contributing to a softer consistency in baked goods? ›
Overall, shortening in baking provides goods with an element of formation and texture that oil can't. The high fat content in shortening contributes to the moistness of goods providing them with a softer, fluffier texture.
What does adding egg yolk to cookies do? ›
A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs. The cookies will also have a richer flavor thanks to the added fat in egg yolk.
Why are my cookies hard instead of soft? ›
Overmixing will lead to tough cookies. Preheat the oven for a precise temperature and baking time. Use more than one baking sheet, even if baking one batch at a time. A hot baking sheet will melt the dough before it goes into the oven, so start each new batch with a cool sheet.
Does baking soda make cookies softer or harder? ›
Baking soda is generally about three times stronger than baking powder, so adjust your recipe accordingly. Baking soda and baking powder can produce cookies with different textures. Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies.
How to make cookies fluffy instead of flat? ›
Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.
Does butter or margarine make softer cookies? ›
Though most bakers and cooks prefer butter for its unparalleled taste, margarine does have its place. Because of its high water content, baked goods made with margarine will often have a softer texture.
