Breadlike cookies...why?

Discussion in 'Pastries & Baking' started by semtex, Sep 15, 2012.

  1. semtex


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    Can't boil water
    I'm trying to make cookies for my girlfriend and I thought maybe if I followed the recipe, then things would be ok even though I have a track record of failing with cookies.

    This is the recipe I used...


    • 2 teaspoons lime juice
    • 1/3 cup milk
    • 1/2 cup butter, softened
    • 3/4 cup white sugar
    • 1 egg
    • 2 teaspoons lime zest
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 2 tablespoons lime juice
    • 1/4 cup white sugar


    1. Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
    2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
    3. Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
    4. To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies. "

    I doubled the recipe, which  don't should make a difference. But this also happens to me a lot. This is my primary problem. My cookies usually turn out too eggy/breadlike and I just can't understand why. Whenever I make homemade cookies with my mom, they turn out just as they're supposed to. Would mixing by hand and not by machine make that huge a difference? That's what I always do...Besides that, the dough did taste very floury even though I followed the recipe. I didn't sift the flour since it didn't say to. Our eggs are usually jumbo ones or extra large ones if that makes a difference.

    I would think it has to do with the mixing since that's the only difference i can find between the cookies I make alone and the ones I make with my mom. But I wanted input from people who actually know how to bake...
  2. justanothercook


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    Culinary Student
    I figure it has to do with the flour. If its been sitting there for some time it becomes compacted, one cup of compacted flour will be a whole lot more then a cup of sifted flour.Find a recipe that measure by weight instead of volume.
  3. berndy


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    Retired Chef
    Also the size of the eggs are usually  to be large if not mentioned otherwise in the recipe
  4. laurenlulu


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    Professional Chef
    To me it looks like the added liquid is the culprit. Any liquid other than an alcohol based one (like extract) will make it cakey, just like extra egg would. After all, cakes and sweet breads are basically the same as cookie dough with extra eggs and liquids added.