4 Ways to Make Crispy Cookies

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4 Ways to Make Crispy Cookies
4 Ways to Make Crispy Cookies
Anonim

Many people prefer the taste and texture of a crispy biscuit to one that crumbles and is hard to chew. With the right ingredients and the proper techniques, it's possible to bake cookies that pop in your mouth without melting. Prepare the oven and mouth to devour some of these snacks.

Steps

Method 1 of 4: Adapting Recipes to Make Crispy Cookies

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Step 1. Decrease the amount of ingredients that retain moisture

Wheat flour, eggs and brown sugar are ingredients that retain moisture, resulting in fluffy, wet biscuits. To make a crispier appetizer, try using less of these ingredients.

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Step 2. Use common wheat flour

It has a high protein content compared to other wheat flours. The additional protein helps give a more golden appearance and a crispier texture.

Step 3. Bake the cookies longer at a lower temperature

That way, they have more time to grow well before they get firm. This process also makes the cookies very dry.

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Step 4. Use butter

Compared to lard, butter has a lower melting temperature. This way, the biscuit dough grows more as it bakes. It also contains proteins that help give it a golden color and make the biscuit crunchy.

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Step 5. Try using refined sugar or corn syrup

Avoid using brown sugar as it retains moisture; prefer refined sugar to make the biscuits more dry and crunchy.

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Step 6. Don't use eggs

Eggs retain moisture and, when cooked, release a lot of steam. This steam acts as a type of gassing agent that makes the dough moist and soft. You'll get flatter, thinner, and crunchier cookies without using eggs in the recipe.

  • It is possible to substitute apple puree for eggs, but it is also very moist.
  • It is even possible to use vegetable oil.

Method 2 of 4: Making Thin Crispy Chocolate Chip Cookies

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Step 1. Gather the ingredients

To prepare the cookies, you will need: 2 cups light brown sugar, 1 ¾ cup unsalted butter, 1 ½ cup crystal sugar, 3 whole eggs, 1 tablespoon vanilla essence, 2 ¼ cups vanilla flour plain wheat, 1 ½ teaspoon of salt, ¾ teaspoon of baking soda and 30 grams of dark or dark chocolate. Have all the ingredients on hand before you start making cookies.

  • The recipe above yields approximately 34 cookies.
  • Make sure the butter is at room temperature.
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Step 2. Preheat the oven to 190 °C

It is important that the oven has enough time to reach the proper temperature for baking crispy cookies. If you put the dough in an oven that is not so hot, the cookies will melt and join together, forming a giant cookie.

For a thicker but still crunchy biscuit, preheat the oven to 175 °C

Step 3. Beat the butter

Mix the brown sugar, butter and crystal sugar in an electric mixer until light and fluffy. This takes approximately five minutes. As soon as it turns to cream, add three eggs, one at a time, and mix well. Finally add 1/3 cup of water and vanilla essence.

  • The fat helps make the cookies crispy. The more butter, the crunchier they get.
  • Add ¼ cup of vegetable oil to make the cookies a little thicker.
  • If you don't have a mixer, you can mix the ingredients by hand. However, the process will take much longer.

Step 4. Mix the wheat flour, salt and baking soda

In another bowl, mix these ingredients. Once they are well mixed, add them to the butter and beat them on low speed until you get a smooth dough. Finally, add the chocolate chips.

Don't forget to hit everything slowly. All ingredients should be well mixed and no one wants to mess up too much

Step 5. Freeze the dough

Line a baking sheet with parchment paper. Roll the dough into balls and put them to freeze for an hour. As the dough grows a lot in the oven, try to keep a distance of four inches between the biscuits.

  • To make cookies evenly distributed, use an ice cream scoop.
  • The waxed paper ensures they don't stick to the bottom. It also increases the durability of the baking sheet.
  • If you're not going to bake all the dough, wrap what's left in parchment paper and put it in a bag in the freezer. It is possible to store cookies in the freezer for up to two weeks.
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Step 6. Bake them until golden

Put them in the oven and bake for 15 to 20 minutes, turning the pan halfway through. The longer the cookies bake, the crisper they should become, so experiment with different time periods to find the perfect crispness for you.

Depending on the oven, the heating time may vary

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Step 7. Allow cookies to cool

Once they bake to the desired texture, remove them from the oven and let them cool. As they are extremely thin, use a spatula to remove them from the pan.

Allow the cookies to cool on the baking sheet for a crunchier texture

Method 3 of 4: Making Crispy Oatmeal Crackers

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Step 1. Add all ingredients

Before you start making, make sure you have the following ingredients: 1 cup all-purpose flour, ¾ teaspoon yeast, ½ teaspoon baking soda, ½ teaspoon salt, 14 tablespoons butter, 1 cup crystal sugar, ¼ cup brown sugar, 1 large egg, 1 teaspoon vanilla essence, 2 ½ cups rolled oats.

  • The recipe above makes about 24 cookies.
  • Don't forget that the butter must be at room temperature.

Step 2. Preheat the oven to 175 °C

Preheat the oven to the correct temperature. The exact amount of heat is critical to ensure the cookies are crispy.

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Step 3. Make the flour mixture

In a medium-sized bowl, combine the all-purpose flour, yeast, baking soda and salt. Set aside until buttery beat.

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Step 4. Beat in sugar and butter

In another large bowl, beat together the sugar, brown sugar and butter. If using an electric mixer or mixer, use a low speed for thirty seconds to start incorporating the ingredients and then increase to medium speed, beating for another four minutes or until the dough is very light and fluffy. Add the egg and vanilla essence and continue beating on medium speed until the dough is smooth.

  • Remember to hit it slow first and then gradually increase your speed so you don't make a mess.
  • It is also possible to mix everything by hand. However, the method takes much longer.

Step 5. Add dry ingredients

Once the butter is well beaten and creamy, add the flour and stir until everything is very smooth. Then add the oats little by little and beat until it dilutes. Adding all dry ingredients should take a couple of minutes.

You can also beat everything with a wooden spoon to not leave any flour pellets and to make sure the dough is completely smooth

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Step 6. Put the dough on the baking sheet

Use an ice cream scoop to catch the dough and give it a rounded shape. Place each of the dough balls 5 cm apart on the baking sheet. To make a thinner biscuit, you can press the dough onto the baking sheet. However, the biscuits should spread out a little on their own and be thin.

You should be able to put up to eight balls on the baking sheet. However, this number may vary depending on the size of the appliance

Step 7. Bake the cookies

Place the baking sheet in the preheated oven and let them bake until golden brown, which should take approximately 15 minutes. However, it may take a little longer depending on your taste. When the cookies are done, the edges should be crispier and the center should be a little softer.

  • Allow them to cool completely inside the pan to make them crispier.
  • Depending on the oven, preparation time may vary.

Method 4 of 4: Making a Crispy Sugar Cracker

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Step 1. Add ingredients

Before starting the preparation, make sure you have the following ingredients: 1 cup butter, 2 cups crystal sugar, 2 eggs, 1 teaspoon vanilla essence, 5 cups plain wheat flour, 1 ½ teaspoon of baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ¼ cup milk.

  • The recipe above can make eight to 12 cookies.
  • Don't forget to leave the butter at room temperature.
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Step 2. Preheat the oven

Set the oven to a temperature of 175 °C. If it gets too hot or too cold, you won't get the crunchy texture you want.

Step 3. Make a cream with sugar and butter

In a large bowl, beat butter and sugar until light and fluffy. Once the butter is creamy, add the eggs, one by one, and then the vanilla. This step should take a few minutes if you are using a mixer or mixer.

Butter should be softer, but not melted

Step 4. Mix the flour

In a small bowl, add the flour, baking powder, baking soda and salt. Once all ingredients are completely mixed, place them in butter and beat. Alternate the addition of milk and flour until the mixture is homogeneous.

Remember to beat slowly at first and increase speed as the dough becomes uniform

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Step 5. Put the dough to freeze

Leave it in the bowl you used to beat and cover it with a cloth or plastic wrap. Put it in the fridge for 15 or 30 minutes or until it is easy to handle. The dough should be relatively dense.

Step 6. Shape the cookies

Remove the dough from the refrigerator and place it on a surface greased with wheat flour. Using a rolling pin, straighten the dough until it is half an inch thick. Use a pastel or cookie cutter to shape the desired shape.

The correct thickness obtained with the rolling pin helps to make the biscuits crunchy

Step 7. Put the cookies on the baking sheet

Grease the pan or line it with a sheet of parchment paper. Then place the cookies in it with a space of approximately 5 cm between each one.

If they get too close, they can grow and stick together. Also, the edges may not be as crispy

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Step 8. Bake the cookies

Put them in the oven for about ten minutes or until the edges are light brown.

The oven time may vary depending on the preference of each person or the appliance itself

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Step 9. Let them cool down

Once baked, remove the biscuits from the oven and let them cool on the baking sheet. That way they look nice and crunchy.

Once the cookies have cooled, you can even put them in the freezer. If they're already cold, the ice won't melt or drip

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