I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffne
I want to use Agave liquid sweetener instead of dry sugar. How much extra flour would I need to use to offset the extra liquid?
I forgot to add the brown sugar to a cookie mix. I have added all the ingredients including the flour. Can I still add the sugar to the mix?
I want to make cookies but I am allergic to dairy. Is margarine an acceptable substitute for butter in cookie recipes, and if so, how do I substitute it?
When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything
Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnigh
I recently bought a pack of McVitie's Cafe Noir expecting shop junk and for once quite liked it. It's very light and crunchy like a rich tea with a thin icing w
My name is Chris and my daughters name is Maggie (9yr) She’s doing s science fair project and we have a question we need help with. Her science project i
I assume most recipes call for creamy. Should I use more crunchy? Should there be a cooking adjustment for time or temp?
I'm making cookies that call for beet sugar syrup but I don't think it's available in my country. What can I use in substitute for it?
Can you help me identify all the cookies in this picture? General name is fine, like 2 is Gingerbread. Sorry if it is unclear from the picture, but this is all
I'm asking specifically for macarons (the fussiest cookie in the known universe), so I wouldn't be interested in trying if it would negatively affect the way
I have tried their Soft baked Nantucket and Captiva Dark Chocolate Brownie and i really like the texture of it.It's sticky (or chewy),you can almost fold it and
The recipe calls for either, and I have both. What difference am I likely to see in the final product using one or the other? Would there be an advantage to g
I'm used to bake cookies in a convection oven and they bake well. However, now I have a normal oven (without convection) and I am unable to cook them well: Th
I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
Much to the amusement of @ElendilTheTall, I'm working on French macarons. I'm using the method that makes an Italian meringue, so I pour hot sugar syrup into th
I don't know what temperatures I have to be using to bake cookies but I am following a European cookie recipe: http://www.youtube.com/watch?v=LON4tuXR93A The
I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while w
I don't have a good cookie sheet available. Can I use a nice piece of tempered glass as a cookie sheet?