![]() STORE in an airtight container for 1-2 weeks at room temperature.įREEZE f reezer-safe container, for 2-3 months. Leaving the dough uncovered for too long can allow the dough to dry out.The additional dry ingredients absorb the moisture leaving a dry cookie. Adding too much flour, or adding dry ingredients like chopped nuts or ground spices.Not using enough butter, poor quality butter or a butter substitute.If cookies are dry and crumbly, there could be a few factors that cause this: Do not use brown sugar as the molasses will give a too-soft texture.ĭry cookies. This could be due to using too much sugar or overworking the gluten. It has a higher milk fat content than other butters, leaving these buttery shortbread cookies with the best flavor.Ĭ hewy cookies. Use high end butter like unsalted European butter. ![]() If the dough has warmed too much, chill it in the fridge for 15 minutes or so before baking. Use softened butter but it should still be cool. If cookies spread out while baking the culprit may be the butter in the dough is too warm. ![]()
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