Cake Decorating Community - Cakes We Bake

I have an awesome cookie recipe for Red Velvet Cookie I got from Duncan Hines, I have made them a few times and everyone loves them.  I find they come out very hard after they cool, not to hard you can't eat them but just hard.  I like a tiny bit softer cookie.  I only bake them for 10 minutes at 350.  When they come out the over they are soft, but as soon as they cool they are hard.  Maybe that is the way the are suppose to be. I am not having any complaints so I shouldn't worry, but I still like a softer cookie.... Any tips on what I might need to do.  I use parchment paper on the pan and take them right off the pan.

 

Here is the recipe http://www.duncanhines.com/recipes/cookies-bars/dh/red-and-white-ve...

 

I have done them in different ways... We don't believe in White Chocolate at my house (well at least my mom doesn't) so I used milk chocolate to dip them,  I also made sandwiches with cream cheese icing and dipped those in chocolate... OMG!!! I have even gotten a request for the cookies!

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We like our cookies on the crunchy side here so that would never be an issue here at my house, but I did a little research and here is what I found....there are lots of tips here for softer cookies. I hope this helps.

 

http://ask.metafilter.com/29079/Whats-the-secret-to-baking-cookies-...

Thanks... I think I am going to underbake them for a minute or two and put them in a big ziploc with a slice of bread right before they cool all the way..... Then ice them or dip them.  I just left them out while I was baking them. 

Thanks again Kathy!!!

You're welcome.  Putting them in the ziplock may be all you need.  The bread might wick away all the moisture. 

Gretchen Belsome said:

Thanks... I think I am going to underbake them for a minute or two and put them in a big ziploc with a slice of bread right before they cool all the way..... Then ice them or dip them.  I just left them out while I was baking them. 

Thanks again Kathy!!!

Hi Gretchen, when I followed your link the description of the cookies was:

 

"An elegant, crisp, buttery cookie..."  so I think they are supposed to have more of a ginger snap consistency. They look cool, but I'm not a big fan of the taste of red velvet.

Yeah you do put a whole stick of butter, so that is how they are supose to be.... That is fine they are good everyone loves them so far.  I don't find they have that much of a red velvet taste, but when they have the chocolate they are like a piece of candy.... I have been bad and tasted them!
Gretchen, that's not being BAD, that's being a responsible baker! ;)   If there is one thing I've learned from watching Top Chef on Bravo...it's you have to taste everything that goes out of your kitchen...somethings need multiple testing.  lol

I am thinking I would add an extra egg to make them more cakey and hopefully make them softer?

Or I would switch from butter to crisco?

Thanks... I know when I made my pumpkin cookies they were cakey, which I loved.... I am not a cookie baker or from scratch baker so when I was following the recipe for the pumpkin, I put 3 eggs (like cake) in instead of 2 that the recipe called for, that is why I thought they were cakey.... I am going to try the egg thing because I want them to be a little more fluffy instead of just crispy..... Thanks for that.

Gretchen, I bake all my cookies at 300 for 16 minutes... they stay soft and are wonderful.  Don't know if that recipe will work that way or not but you might give it a try... got this tip from Mrs. Fields!
Thanks everyone.... I baked the cookies, this past week, I added an egg, and put them in a ziploc... They were still soft when I stuffed them and dipped them.  They were good... and everyone loved them at the party, sorry for bragging, but these are awesome cookies.
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Those look so yummy!  Might have to try them!
THey are so easy and everyone loves them.  I might be making more, Duncan Hines is on sale this week.  I can see a few more batches while I am baking the 5 other cakes I have to do this month.

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