Cookie Recipes

If you don't have butter, you can use alternatives like olive oil or vegetable oil, but expect a texture change. Olive oil yields a crispier exterior and slightly cakier inside, and lighter-tasting extra-virgin olive oil is best to avoid flavor overpowering your cookies.

Overly soft butter, too little flour, or very warm baking sheets can cause cookies to spread too much. To fix, chill your dough before baking, measure flour accurately (use a scale or fluff-and-scoop technique), and let cookie sheets cool between batches.

Cookies turn hard when you overmix the dough, use too much flour, or bake too long. To get softer, chewier cookies: mix until just combined, reduce flour slightly, and remove cookies right as edges begin to brown, not waiting until the top is fully brown.

Yes, freeze both safely! For dough, scoop and flash-freeze on a tray, then transfer to a freezer bag; bake directly from frozen, adding a couple of extra minutes. For baked cookies, store in an airtight container, and place a slice of apple inside to maintain moisture and prevent drying. 

Proper creaming of room‑temperature butter and sugar for several minutes introduces air, which yields lighter, softer cookies. Typically, you cream sugar and butter, add eggs and vanilla, then fold in dry ingredients. Mixing dry ingredients into wet helps prevent lumps and ensures even distribution.