Cookies: How to make them perfectly round and flat?

Discussion in 'Food & Cooking' started by azusena, Mar 15, 2013.

  1. azusena


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    At home cook

    I have been making cookies for my kids (yes, for me too) and I've noticed that even though they taste great they look hideous.  It bumpy, crumbling and not clean cut. 

    Do I need to mold the sugar dough differently?  I've spooned it, made it a round balls, and squash them but it still looks crazy?

    I've also tried making cookies designs for the differrent occassions and they do not cook out the way the cutter originally designed.  It's too puffy or it just simply blend in leaving you guessing what you originally try to cut.

    Finally, when the cookies are ready to be pulled out of the baking sheet to the cooling rack my designed cookies break apart because it's too soft to hold and If I wait for it cool down on the sheet then it gets stuck to the baking sheet leaving me with broken cookies. 

    So what's the secret to a successful looking and transfering cookies in one whole piece? 

    What makes cookies yummy soft? 

    What makes cookies hard as a rock after cooling?

    Yours Truly,

  2. siduri


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    At home cook
    I guess it depends on what cookies you're trying to make, what recipe you're using and if it's the KIND of cookie that comes out flat and round and even. Most of the tastiest cookies are SUPPOSED to look bumpy and irregular.  If it's a rolled cookie, like ginger snaps, or sugar cookies, then you want to roll them out and cut them with a cutter, and they should somewhat keep their shape.  But if you expect a chocolate chip cookie or an oatmeal cookie or a peanut butter cookie  to behave like that, then you're out of luck.  Their charm is partly in their irregularity. 

    So tell us what is the cookie and what recipe you're using and we can pick it apart!  /img/vbsmilies/smilies/smile.gif
  3. dobzre


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    Professional Chef
    Post the recipe or pictures, otherwise we'll be guessing all day. To answer your questions:

    All baked goods must be completely cooled before working with. Use "Parchment Paper" or pan spray, and old scratched/rusted pans will exacerbate sticking problems.

    Fat flour strength, and baking time can affect how soft a cookie is.

    The molecules have stopped moving around so quickly, and fats have re-solidified. For a cookie to be hard as a rock it had to have been over baked to the point of dehydration. This may be ideal for a ginger snap but not a chocolate chip cookie. Always err on the side of under baked as the cookie will "stiffen" regardless, upon cooling so a barely cooked center isn't bad at all compared to a hard as a rock center.