Use a liquid that is already in your recipe, such as milk, water or egg whites. If you are feeling adventurous — and precise — you can combine two or more of the liquids in your recipe to avoid adding too much of one flavor. For example, you could put a drop of vanilla extract into your measuring spoon and then fill it the rest of the way with milk. Mix the liquid into the dry cookie dough. Be careful, though, to not mix more than absolutely necessary.
Over-mixing your dough can be another cause of hard, dry, crumbly cookies, so doing this will undermine your attempts to make softer cookies by adding more moisture. Using your hands to mix in the extra ingredient will prevent you from over mixing the dough, causing it to be tough, while also blending in the fat well.
If your dough looks just a little crumbly after being mixed, try using your hands to blend the dough rather than a spoon or paddle attachment on a stand mixer. Your hands can really help bring a dough together in a gentle way, without causing over mixing. You can also use your hands to scoop and form the cookie dough balls, pressing the dough together well.
If you believe you over mixed your dough, the best idea is to let the dough rest. If the flour developed too much gluten while mixing, you need to let that gluten soften.
Cover the dough and set it aside on the counter at room temperature for at least an hour. Then, scoop and bake the dough without mixing it again. The dough should be much softer after sitting. However, this can be tricky. You will have the best luck if you know exactly how much extra or exactly how few of an ingredient you put in. For example, if you added 2 cups of flour instead of one, you may be able to fix the dough!
To fix the dough, you will need to make more cookie dough I know, starting again is hard! Calculate your recipe based around the quantity of the ingredient that was mistaken. So, if you added two cups of flour to the dough rather than one, you will need to make the entire recipe again using all the same quantities but skipping the flour at the end you already have the cup of flour in the first batch of dough!
Blend the dry dough, with the new dough at the very end, mixing them together until just combined. Your dough will hopefully be the correct texture and, now, you will have extra cookies! Always start adding ingredients slowly, giving the dough a chance to come together with just a minor tweak.
One of these solutions is sure to work! I accept the Privacy Policy. It didn't say anything about milk or water? These were terrible cookies. They have waaay too much flour, and turned into little dusty brown balls on the pan instead of cookies. Unfortunately, we wasted a lot of time and ingredients on dough that is just too dry to use. The biggest mistake people make with any baking recipe is using volume measurements instead of weight.
Since flour is compressible, most people measure it out in different ways and get different results. Always use weight to measure out your ingredients. Baking sticky cookie dough will almost always end up badly. Baking sticky cookie dough will only lead to cookies that come out too flat and crispy. It ultimately depends on how sticky the dough is. Chill It By just putting the cookie dough in the fridge for minutes the timing will vary depending on the volume , the dough will become much easier to work with.
What Causes Sticky Cookie Dough? Too Much Butter Using too much butter will result in an overly wet, greasy cookie dough. You Used Volume Measurements The biggest mistake people make with any baking recipe is using volume measurements instead of weight.
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