Science: The Key to Crinkly Cookies | Cook's Illustrated (2024)

FAQs

What makes cookies crinkle? ›

As the cookies continue to bake, the moisture evaporates, and the sugar begins to recrystallize, a process that is accelerated by the undissolved sugar crystals, which act as “seed” crystals. When enough new crystals form, they begin drawing out moisture once again.

The signature crinkle effect happens when the cookies spread and crack as they bake. If your cookies aren't crinkling, it might be because the dough is too warm (try chilling it for longer before baking), or the oven temperature might be too low (ensure your oven is correctly preheated).

I've found that flour can often be the culprit, and it seems that high-protein flour won't allow for as much spreading and wrinkling. I use Gold Medal Unbleached All-Purpose Flour in my cookies, and find that works best.

Flat cookies are often the result of too little flour or butter that's too soft.

Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder! Why are my chocolate crinkle cookies flat?

Ina Garten shared her unconventional tip for getting perfectly wrinkled chocolate-chip cookies. The Barefoot Contessa said she bangs her sheet pan on a counter during the baking process. After testing out her method, I'll never make cookies without banging the pan again.

When cookies are too cakey, there are two main culprits: too much leavening (baking powder or baking soda) or too much egg. If there is too much baking powder or baking soda in the dough, the cookies will rise too much when baking, creating a cakier structure.

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

How To Store Chocolate Crinkle Cookies. Store these cookies in an airtight container at room temperature. They will keep for at least a week before starting to become crumbly and dry.

Why did my cookies spread so much? One of the most common causes of cookie spread is that the fat is too warm. Make sure to chill your dough thoroughly if the recipe calls for it. If you're forming dough balls and the dough is too sticky to work with, this is a sign that your dough may be too warm.

Who invented crinkles? ›

Crinkle cookies have been around since the early 1950s and were initially made with chocolate. Helen Fredell invented crinkle cookies in St. Paul, Minnesota.

Unlike standard wrinkles, which occur when your skin's natural collagen and elastin production slows down, crinkles are caused by dehydration.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.