Why aren't my sugar cookies soft and chewy??

[heckabecca]

Here is the recipe I used:

Sugar Cookies

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 tsp baking powder
2 tsp vanilla extract
3 1/2 cups all purpose flour
1 tsp salt

Oven preheated to 325 degrees.
Bake cookies for about 12 minutes (or until bottom is light brown).

Cream together butter, shortening and sugar. Stir in eggs and vanilla. Combine flour, baking powder, and salt. Stir until dough comes together. Roll into small walnut sized balls and roll in sugar for appeal. Place on unprepared cookie sheet.



Here is the problem I am having:

They come out of the oven soft, not chewy, but soft and tasty. Then they cool into rocks. Well maybe not that hard, but they are crunchy and I dislike crunchy. Why are they crunchy? What changes could be made to the recipe to make them soft and chewy??? :confused:

[tunc]

I'd cut back on the sugar by 3/4 of a cup, add in another egg and drop the temp by 50deg.

[Liketobake]

I agree with tunc, reduce the sugar, and add and egg. Also consider makeing your cookies thinner. It sounds like they are thick (walnut sized balls). If you are making them into balls consider flattening the top with a fork or your fingers. Good luck.

:D

[kodiak]

Most important!!!!!!! (I cook 400- 500 cookies a day), cookies continue to cook after coming out of the oven. I never use a timer, I pull mine when they look like they are almost done, not done. If you see any browning at the base of the sugar cookie, you cooked it too long. I also recommend double pans and a higher temp, 350-375 degrees (I cook mine at 375 for abour 8-10 minutes). Lower temps take longer, thus removing more moisture. Get away from the "rules" and trust your eyes and nose.

[Liketobake]

Most important!!!!!!! (I cook 400- 500 cookies a day), cookies continue to cook after coming out of the oven. I never use a timer, I pull mine when they look like they are almost done, not done. If you see any browning at the base of the sugar cookie, you cooked it too long. I also recommend double pans and a higher temp, 350-375 degrees (I cook mine at 375 for abour 8-10 minutes). Lower temps take longer, thus removing more moisture. Get away from the "rules" and trust your eyes and nose.

Great tips:D I think I will try these the next time I make cookies:)

[Atomizer]

I know when I have had that problem, I have put them in a tight container over night with a piece for bread. It really does help to make the cookies moist

[Big Daddy's House]

Are you also chilling the dough?

Usually, that helps as well.

I had that same problem with sugar and oatmeal cookies.

[cookiemom]

Hello All!

I am new to the forums and jumpin in kinda late here, but wanted to add my two cents to the already existing great tips.

The first stage when you cream the butters and sugars is a crucial step. I have found the key to really soft sugar cookies is whipping the butters and sugars for a longer time. The longer you whip the more air is incorporated into the dough and that is what you want. You can whip for several minutes and just watch for the physical changes in the sugars and butters. They will start to turn very fluffy and get very very light in color.

Also, a little moisture in your dough could help too. Your existing recipe looks like a good one, but you can experiment by adding 2-3 T milk to the dough at the time you add your flour.

Good luck!
_________________________
Regards,
Amanda
Make awesome chocolate chip cookies with secret tips and great recipes!
http://www.choc-chip-cookie-recipe.com

[Whoopie Pie]

Most important!!!!!!! (I cook 400- 500 cookies a day), cookies continue to cook after coming out of the oven. I never use a timer, I pull mine when they look like they are almost done, not done. If you see any browning at the base of the sugar cookie, you cooked it too long. I also recommend double pans and a higher temp, 350-375 degrees (I cook mine at 375 for abour 8-10 minutes). Lower temps take longer, thus removing more moisture. Get away from the "rules" and trust your eyes and nose.

The double pan thing is a great trick. You are making an Airbake type cookie sheet without having to buy a gimmicky product. When I lived at home with my parents, they had a really old (30+ years) wall oven that didn't regulate very well and would burn the bottoms of cookies while the tops were raw, even when turning the oven down to 300, the double sheet (professional aluminum ones) made all of the difference.

[cookiefan]

There's lots of good advice here. I especially agree with Kodiak's comments. For soft chewy cookies important tips include chilling the dough and baking until just barely done (and maybe a little underdone) since cookies continue to cook after removal from the oven. Another thought is to use half brown sugar, which will create a chewier result.

______________________
Warmly,
Martha
http://www.best-ever-cookie-collection.com