Home Cooking
Bittersweet (with Helen Zaltzman)
Dec 16, 2020
Smart cookie Helen Zaltzman shares her gingerbread creations. The hosts discuss favorite cookies, controversial oatmeal raisin cookies, and types of cookie tins. They search for a lost lemon icebox cookie recipe, reaching out to old Gourmet Magazine staff. They troubleshoot cakey and flat cookies. The host receives a surprise gift and expresses gratitude to KitchenAid.
52:55
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Quick takeaways
- If your cookies turn out cakey, it could be due to too much egg in the dough or over-creaming the butter and sugar.
- If you're trying to create distinct layers in stacked cookies, make sure to pre-bake the inner cookie before incorporating it into the outer cookie dough.
Deep dives
Troubleshooting Cakey Cookies
If your cookies turn out cakey, it could be due to too much egg in the dough or over-creaming the butter and sugar. Another possibility is that there is too much leavening (baking soda or baking powder) in the recipe. Making sure your oven is properly preheated and calibrated can also help prevent cookies from spreading too much.
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