Melt in your mouth orange vanilla cookies recipe (2024)

FAQs

What happens if you use melted butter instead of softened for cookies? ›

Cookies made with melted butter often deflate and become denser when they cool, resulting in a perfectly cooked fudgy center — a similar textural result to brownies that get rapped (aka banged against an oven rack mid-bake to deflate them) or Sarah Kieffer's iconic pan-banging cookies that turn out pleasantly compact.

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

For chewier cookies and bars, we melt our butter instead of following the usual procedure of creaming softened butter with sugar. This simple switch frees up the water content of the butter so that it can freely interact with the flour in the dough or batter.

The lower the protein, the softer your cookies will be. All-purpose flour is a medium-protein flour, making for mediumly-soft cookies. Cake flour is low in protein and you can substitute it into cookie recipes for all-purpose flour 1:1. The results will be very tender cookies.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Shortening is a type of fat used in cooking and baking. It's typically made from hydrogenated vegetable oil and has a long history of use in American kitchens that dates back to the early 1900s. However, shortening has fallen out of favor in the past few decades because of its high trans fat content.

In general, you can substitute Crisco shortening for butter or margarine in equal amounts (1 cup Crisco shortening = 1 cup butter or margarine).

Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*. One look, and you'll see why we've got butter beat.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

King Arthur Flour says the purpose of the vinegar is to temper the sweetness of the sugar and it also reacts with the baking soda to allow the cookies to rise a bit more in the oven. Who knew, eh? So try it–you'll be surprised how it perfectly balances the taste.

What temperature do you bake cookies at? ›

Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.

One stick of butter is 1/2 (half) cup. Two sticks of butter is 1 cup.

Melted butter will give you a chewier texture than room temperature butter. This isn't necessarily a bad thing. When I make chocolate chip cookies, I go a step further, and not only melt, but brown the butter. It gives the cookies a great texture and a richer, nuttier flavor.

The Problem: The Butter Is Too Soft

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.