Made my first batch of cookies from Little Cookie Co. My husband thinks they are too dry and not as sweet my Christmas cookies. I’m just a home baker that bakes for holidays. Everyone loves the taste of my Christmas cookies but I wanted to step up my game so I tried the Little Cookie Co. recipe. These are for daughters baby shower. I ended up adding about 1/2 cup extra flour because my butter was too soft. I also used dark brown sugar (I think that’s what she recommended). I love that they didn’t spread. I also usually make a thinner cookie. Do you think the extra flour would make them too dry? I also didn’t decorate them yet so maybe the icing would make them less dry?
by Accomplished_Dig_908
5 Comments
These look overbaked to me. And yes, adding an extra 1/2 cup of flour probably made them more dry too.
For a next time, if you feel like the butter is too soft just mix the dough as usual, wrap it in cling film and rest in the fridge. If it is difficult to roll out the dough, roll it out between two freezer bags cut open. That’s my go-to for my very very buttery and impossible-to-handle-in-summer linzer cookies. So delicious though.
As far as the sweetness goes, you’ll be decorating them with royal icing which will sweeten them up significantly so you don’t want to start with a super sweet cookies anyway 😊
I always add corn syrup to my royal icing which gives it a nice shine and softer bite and should soften your cookies a bit but they’re definitely a little over baked.
I roll my cookies out to 3/8” and try not to brown them at all. I let the dough rest for at least 10 mins before using it or else it’ll be too soft. I don’t have to chill my dough in particular before using it but I know of plenty others who do and it works better for them
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I use Lila Loa’s recipe, which is the original recipe Little Cookie Co got her recipe from (with flavor modifications). My cookies always come out looking like this and they are perfect. Oh, and because I live in Louisiana, I always just go straight to 560g of flour per batch.