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Cookie chemistry! Learn what ingredients do in a cookie recipe and how to change them for different cookie results. You'll be creating your own cookie recipe in no time!

Step 1: Fat & Sugar

The foundation of any cookie recipe consists of five types of ingredients: fat, sugar, flour, a rising agent, and a binding agent.

Fat is added for flavor and controls how chewy or crunchy the cookie is. More fat = a chewier cookie, less fat = a crunchier cookie. Your options for fat are butter, margarine, shortening, or oil. Since shortening melts at a higher temperature, it is the best choice if you want to keep spreading to a minimum.

Sugar is a sweetener (obviously!) and tenderizer, while controlling how much the cookie spreads. Using white sugar will result in a crispier cookie, while brown sugar will help retain moisture, making cookies chewier. Adding sugar increases the spread of a cookie, so cookies with less sugar will be puffier. Ever notice how sugar cookies spread like crazy?!

Step 2: Flour, a Rising Agent, and a Binding Agent

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won’t keep its shape but if you use too much you’ll end up with a thick tasteless cookie. Also, different types of flour result in different cookie textures. For example, cake flour provides a cake-like texture (go figure!). All-purpose flour is the standard flour used most often.

The rising agent or leavener most commonly used is either baking soda or baking powder. If you use baking soda, your recipe must include another acidic ingredient, like sour cream, lemon juice, or buttermilk. On the other hand, baking powder has its own built-in acid. Baking soda increases browning and spreading, resulting in a flatter cookie. Baking powder will give you a puffier cookie.

Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white. Or, if you want a chewier cookie, you can replace a whole egg with just an egg yolk.

Step 3:

The rule of thumb for cookie baking is to always keep the amount of fat and sugar used relatively equal. There should be less than 1/4 cup difference between the two. The amount of flour used should be about two times the amount of fat. To determine how much flour to use, start with equal amounts of flour and fat and then increase the amount of flour until the dough is slightly tacky. It is better to have too little than too much. And you should add 1/2 to 1 teaspoon of your leavener for every cup of liquid or flour you use (use liquid to determine the baking soda, use flour to determine the baking powder).

Once you have these basic rules down, you can start to tinker with recipes to make them more to your taste. Like I did! See Part 2 of The Great Sugar Cookie Experiment to see my results or head straight to My Favorite Sugar Cookie Recipe and start baking!

For more creative sweets made simple, visit sugarkissed.net or stay connected on Facebook, Twitter, or Pinterest.
I am just glad to hear that the ingredients behave. <br>
Thanks so much for this ^^ This has been bugging me, since I want to customize recipes but didn't understand fully the cookie science. <br>Do you happen to know if cocoa is acidic? I have several cake recipes that are nearly identical, except that the vanilla ones use baking powder, and the cocoa ones add baking soda. I never figured out why
I hope learning how ingredients behave will help you come up with some new cookie recipes. Yes, cocoa is acidic.
I'm still trying to figure out how people can just make up recipes! Thanks for all the information :)
Thanks for sharing your tips! I will refer to this when I want to make a cookie recipe differently! Thanks again and do have a splendorous day! <br>sunshiine

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