How to bake soft cookies
- Look for cookie recipes that use brown sugar or a brown sugar/granulated sugar combo. Brown sugar creates a more chewy cookie, granulated sugar creates a crispier cookie.
- Baking at a lower temperature (350°F vs 375°F) will allow the cookie to bake fully without browning too soon.
- Don’t over bake! Remove the cookies from the oven when the middle is set but before it starts to brown.
My ginger cookies always flatten out and don’t stay rounded up. I use a combination of
brown and white sugar as well as part butter and shortening.
how do you know when they look done? I’m always afraid that cookies will be undercooked and I end up over baking them. What’s the trick?