Silo Cookies: Magnolia Bakery Cookie Recipe - No Fuss Kitchen (2024)

FAQs

How do you make cookies flat instead of fluffy? ›

shape the cookies, put them on the tray, then put it in the fridge for 15 minutes before baking. If you don't want puffy cookies, flatten them with the back of a glass dipped in flour before chilling. If you're making your cookies with margarine, you might want to substitute vegetable shortening or 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.

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

Using too much butter in your dough can lead to flat and greasy cookies. As previously noted, baking is a science, and it is essential to closely follow recipe measurements to ensure the best results.

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

You'll find cornstarch in a variety of recipes. I often use it with flour to create tender cakes and delicate cookies. This little trick has been a lifesaver for me so many times. Meanwhile, baking powder is king when you need to give a lift to your baked goods.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

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.

What ingredient makes cookie dough thicker? ›

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

We found that the dough with baking soda held well for two days, but was a little flatter on the third. Cookies with both baking powder and soda began to lose lift after four days. Baking powder–leavened cookie dough maintained good lift all week. The unleavened cookies held well all week.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Which oven rack position should you use when baking cookies? Cookies should be baked on the center oven rack for even heating and air circulation. As a best practice, is it recommended to rotate the cookie sheet or sheets roughly halfway, or shortly thereafter, through the baking time, if needed.

Rotate. Even calibrated ovens have hot and cool spots, with temperatures falling within a 50-degree range. Cookies, pies, tarts, and all but the most delicate cakes should be rotated during baking to achieve even browning and baking. The halfway point or shortly thereafter is generally a good time to rotate.

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

Flatten your cookies with a spatula when they first come out of the oven for perfect cookies every time. YOU'RE WELCOME! How to Make The Tastiest Cookies. Chunky Cookies Recipe.

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.