cookies

Baking with a healthier fat substitute: Smart Balance 50/50 Blend

A while ago, I received a question about what kind of fat could be substituted for butter to make cookies healthier. At the time, I did a little bit of research and discovered that Smart Balance had recently unveiled a new product called 50/50 Butter Blend sticks which are formulated specifically for baking. [See this […]

Is there a “good fat” that I can use in cookies?

Eric asks: The amount of shortening I put in my butterscotch oatmeal cookies disgusts me. Is there a “less bad for me” substance that I can substitute, or a type of shortening with only “good fat?”

BakingSOS says: That is a good question, Eric, but there is not one easy answer. Which type of fat […]

Why does my cut-out cookie dough get dry and tough?

Tim asks: When I roll out sugar cookie dough for cut-out cookies, the dough becomes dry and tough. Why is that?

BakingSOS says: You have probably worked too much flour into the dough when rolling it out. Flour contains protein called gluten which gives strength and structure to baked goods. But the more gluten in […]

Looking for sugar-free holiday dessert recipes

Judy asks: Please find sugar free recipes for holiday baking of cookies, desserts, and breads.

BakingSOS says: Here are a few recipes and web sites to get you started:

The Splenda web site offers recipes in a variety of categories for baking and cooking with Splenda. I prefer to use Splenda as a sugar-substitute in […]

Can you leave some of the sugar out of cookies?

Anonymous asks: I heard that you can leave out some of the sugar in cookies without ruining them. Is this true and what is the effect on the cookies?

Baking SOS says: Sugar has several functions in baked goods: It tenderizes the product, making it softer; it serves as a “liquid” ingredient because it […]

Will too much salt affect my cookies?

Amy asks: I just made cookies but added too much salt… other than taste, will it affect the outcome?

BakingSOS says: You are correct–too much salt will only affect the taste of your cookies. It should not affect how the cookies bake or look.

Try tasting a bit of the cookie dough to see if […]

How do I make thick and chewy cut-out sugar cookies?

Stacy asks: I like my cut-out sugar cookies thick and chewy. What kind of recipe should I use?

BakingSOS says: My experience has been that you can make any sugar cookie dough thick and chewy by the way you prepare & bake it. For thicker cookies, simply roll your dough about 1/4 to 1/2-inch thick. […]

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