Can someone explain why this is happening to me? Is it the dehydrator? I use it at 95° which is the lowest setting for mine. I roll my dough out to 6mm should I make them thicker? Ive never EVER had this issue up until this week. I don’t believe my cookies are over baked. I bake them at 350° between 9-10 min (mainly 9) on perforated baking mats. The icing itself isn’t cracked only the cookies. It’s not affecting the taste or look of the cookie but it’s driving me INSANE. It happened to at least 5 of my cookies. I did use a zester to straighten up the edges but I was gentle. It also happened to cookies I didn’t use the zester on. I’m confused and frustrated.

by Still-Sweet-1139

5 Comments

  1. cookies-and-canines

    My best guess is that when you were rolling out your dough, it wasn’t completely flat and had some parts where the dough had “cracks” underneath.

  2. FunSeaworthiness5077

    Did you pick up the cookies before they were completely cooled? Still-warm centers are typically softer and weaker than the rest of the cookie and can fall apart when handled.

  3. FunSeaworthiness5077

    I bake my cookies on sheets of parchment, and when they’re done I simply move the whole sheet of parchment and cookies to a cooling rack so I don’t have to lift warm cookies with a spatula and risk messing any up.

  4. lenaguzzo7

    I personally wait longer to cool my cookies before moving them. Usually about an hour. If I do need to use the pan bc of a big order, I still wait a bit before moving them to a cooling rack. My only guess would be the timing or perhaps if you used flour when rolling out your dough, you created that in between where the flour isn’t fully incorporated into the dough and creates “sheets” where they don’t stick together. If you’re afraid it’ll break, I would just lightly smear some RI on the back, but generally the RI on the front will give it some stability 🙂

  5. _bananabreadgirl

    is it super hot where you are and are you cranking the AC? i wonder if it’s something to do with temp and humidity changes as it cools or as the icing dries? i am no cookie scientist but all of my bakes have been slightly affected one way or another by the heat and humidity lately

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