Does anyone know why some cookies bake up so nice and with crisp edges and some don’t? These are from the same batch. Baked at the same temp and time. I’m confused as to why one is a perfect square and the other is flat. Please help !!!
by Still-Sweet-1139
6 Comments
was one freshly rolled and the other recombined from cut outs?
I always have to straighten my edges with a microplane when I bake squares. I always find a little wonkyness..
This happens to me when I cut out cookies from dough at different temperatures! If the dough is really chilled they cut out really crisp. And the more it comes to room temperature (and reroll out the dough) they start to cut out more jagged.
No advice here but I thought those were slices of cheese at first glance
How crowded was the sheet you baked each cookie on? Ive noticed when I throw a quick rebake in on my tiny sheet it always cooks the shape perfect but as the sheet gets bigger and more cookies, thats when I have to adjust my bake time and or factor in the heating of the pan itself almost. (i dont use mats)
My first rolled dough from the bowl comes out not straight. When I combine the dough and kneed with the extra flour I get straight lines. It drives me mad. So I do take the first bit of dough out and kneed it with a bit of flour to try and replicate it. And it works a bit better. Hope that helps.