Frosted Sugar Cookie Pancakes Recipe - Brie Brie Blooms (2024)

FAQs

Why do my cookies turn out like pancakes? ›

Cookie sheet is too warm. If you reuse a cookie sheet that has just been taken out of the oven, it is too hot and will cause your cookies to spread. Always use at least two cookie sheets, and always allow them to cool before putting more cookie dough on them.

If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

Softened butter, if mentioned in the recipe, is used to give a structure to the cookie dough. Using melted butter instead of softened butter does not help with creating the required structure. Your cookies have no structure so they go flat and merge into each other when they are baked.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

“The result is added tenderness with more structure.” You don't need much of the ingredient to notice significant changes in your favorite recipe. Add a teaspoon or two to your dry ingredient mix and it will drastically change the texture. It's also fun to experiment until you get the exact finish you desire.

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

Not using enough sugar resulted in dry and bready cookies. They weren't chewy at all, and they puffed upward in the center.

The oven is too hot

General temperature variations, as well as hot spots, can cause the cookies to become flat. Overly hot ovens can melt the butter in your cookies before the other ingredients have firmed up. This causes the entire dough ball to spread.

Why did my cookies come out like that? ›

Different fats will affect the shape of your cookies, as will the temperature of the dough when it goes into the oven. Softer fat like shortening and margarine will spread more than butter, and cookies with butter in them, if refrigerated before baking, will hold their shape, even when quite thick.