OH MY GOD! Why Are My Molasses Cookies Hard

Spoon the flour into a dry measuring cup and level it off.

Why are my molasses cookies hard. How to Fix it. Soak dry fruit in water a few minutes to absorb some moisture so it wont take it from the recipe. 2 14 cup flour 1 tsp baking soda 14 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice Then I rolled them into balls chilled them for an hour rolled in white sugar baked and set onto a rack.

34 cup butter 1 cup brown sugar 1 egg 12 cup molasses. Roll into 1 inch balls. Low oven temperature Starch takes longer to absorb moisture swell up and form desirable structure.

Thus cookie dough needs to go into an adequately preheated oven to develop proper shape. To prevent cookies from becoming hard and tough avoid adding more flour than necessary to the cookie dough or batter. Without knowing your recipe I can only guess.

Cookies crumble and are dry and hard. Too much liquid in a cookie dough will cause cookies to over-spread. Never tamp it down.

Its all about moisture. Sift flour soda cloves ginger cinnamon and salt. Measuring your flour is so important I also wrote a big old long nerdy post on that too that you can read.

As long as the cookies are not tooth-breakingly hard or raw you can still enjoy them. Stir in the molasses. Also avoid overmixing once the flour is.

Without enough fat the dry ingredients will not be sufficiently lubricated and may not bind together well. Bake at 350 degrees for 10 to 12 minutes. Besides adding flavor molasses will make your cookies more soft and moist.

There are a couple of reasons for cookies to be hard. Do not overdo it. In a medium bowl mix together the melted margarine 1 cup sugar and egg until smooth.

I reduced the molasses by 1 Tablespoon to prevent this from happening. Add review or comment. HARD MOLASSES SUGAR COOKIES.

Greased baking pan. Sugar is hygroscopic meaning it attracts and holds onto water. The kind of fat used might also affect the way the cookies rise not making them crack.

Bake 8 to 10 minutes at 375 degrees on. Fat acts as a lubricant in cookie dough greasing it up so that it is smooth and pliable. Warm baking sheets Do allow baking sheets to cool off before adding the next patch of cookie dough.

Over time the moisture in the cookies evaporates leaving them stiff and crumbly. The longer they sit the more stale they become. It does have shortening but you must melt it first.

Molasses is a sugar by-product that has been boiled several times. 34 c melted shortening. Why Do Cookies Get Hard.

Or perhaps try using butter instead of the margarine. Possibly you are not getting enough leavening to cause the cookies to crack as they bake. Too much flour will make cookies more dense.

Mix together cooking oil sugar molasses and egg. If your tray of cookies bakes up unevenlywith some cookies tough and overdone and others too soft and rawits probably because the cookie dough balls you started with were too varied in size. Over mixing the dough over baking dry fruitcoconut too much water or a lack of fat.

Its the same thing that happens to breads muffins and other baked goods. I was craving chewy ginger molasses cookies so I made the following recipe. Baking soda 1 c.

14 cup of molasses still. Its hard to describe the taste but its kind of fudge-y burnt sugar. Preheat oven to 375 degrees F 190 degrees C.

Have you considered getting a new box of baking soda. To keep it simple cookie recipes that contain a lot of butter brown sugar or egg yolks are going to yield soft and chewy cookies because those ingredients add moisture and retain it for a longer amount of time. Cover and chill dough for 1 hour.

Excessive salt can also cause your cookies to be hard. Stop mixing when the dough is just mixed. You could remove the cookies that are done and keep the others cooking for a few.

Either the recipe itself didnt call for enough fat or it was just measured incorrectly. Why do cookies turn soft next day. Sift together and add to above mixture mix well.

As others have mentioned cooking too long. Which doesnt sound great but think about creme brûlée. Though the culprit is usually a flour deficit butter could also be to blame for this problem.

Invert sugars like molasses are especially good at drawing in and holding onto moisture in baked goods even after theyre baked. Mix with first 4 ingredients. If you dont feel like reading that let me sum that up for you.

2 tsp baking soa. Our cookies were brittle and greasy and cooked much faster than the other dough balls on the sheet. I have never tried it with butter or oil mostly because when I asked my mother why we melted crisco instead of just using oil she said because they do not turn out right then.

Not enough and it may not have enough structure to hold up in the oven aka flat crispy cookies. Blend into the molasses mixture. Like all baked treats cookies are subject to getting stale.

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