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Dec 4, 2004 04:23 PM

How Can I Fix These Cookies?

  • s

I have a recipe for cookies that are supposed to puff up then crackle. Mine puff up but then they completely deflate into flat cookies. They're light as a feather and very thin. I tried baking while the dough was room temp, and I tried after it was chilled. I tried adding a couple more tablespoons flour. Didn't work. What do I need to do to give them some substance?

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  1. are you using butter or shortening? Butter melts at a lower temp than shortening....could you substitute shortening?

    2 Replies
    1. re: val

      The recipe calls for butter, I used 1/2 butter, 1/2 crisco. Maybe try all crisco next time?

      1. re: Sarnie

        But if you use all shortening, you will lose that yummy butter flavor. A tasty "flat" cookie is better than a less than tasty "puffier" cookie IMO.

        (Depending on the cookie you are making, you can garnish the top (with drizzled chocolate perhaps) to make it more visually appealing.)

    2. Does the dough have whipped egg whites in it? If it does, you may be mixing the egg whites too much, instead of lightly folding them in, and "deflating" the peaks. This happens often if you over beat the dough for meringue cookies after folding in the egg whites.