Wheat Free Vegan Cookie Recipe: Skillet Cookie- Baker Bettie (2024)

FAQs

What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

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.

DOUGH IS OVERMIXED

However, avoiding overmixing is essential as this can lead to flat, crispy cookies. Overmixing can create a surplus of air bubbles that can collapse while baking and can over-develop the gluten in your dough, which can lead to a dense and tough cookie.

Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly. You should use unsalted butter to control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly.

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.

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

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.

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

“The result is added tenderness with more structure.” You don't need much of the ingredient to notice significant changes in your favorite recipe. Add a teaspoon or two to your dry ingredient mix and it will drastically change the texture. It's also fun to experiment until you get the exact finish you desire.

Why do my cookies go flat when I take them out of the oven? If your cookies look perfect in the oven and fall flat upon taking them out, you may have used too much sugar or too little flour. Always be sure to measure carefully using a kitchen scale and be careful not to over-bake.

What if I put too much oil in my cookies? ›

To counter the too much oil, you need to add more of the dry ingredients. Add flour mixing as you go, until the dough is at the proper consistency. You'll also probably need to add more of the flavour things.

Overmixing the dough: Overmixing can lead to tough and dense cookies. It's essential to mix the ingredients just until they come together to avoid developing too much gluten.

I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using. A darker, non-stick baking sheet will speed up your baking process and help you get a crispier cookie. A note: crispy cookies do not equal burnt.

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey.

Water vapor escaping from the dough in combination with the carbon dioxide released by our baking soda is ultimately what makes our cookies light and airy.