How to Troubleshoot Cookies

The table below lists the problems that people run into most often when making cookies, and lists likely causes to help you correct the problem in the next batch.

Problem		Possible Cause
Creamed butter and sugar looks frothy and curdled		Butter and sugar were over-mixed. Chill mixture for 10 minutes and mix again.
Dough is dry and crumbly		Insufficient liquid was added to the dough. Try working in 1–2 Tbsp of milk or water.
Dough is too sticky after chilling		There’s not enough flour in the dough. Try working in 1–2 Tbsp of flour.
Dough melts on baking sheet before baking		Baking sheet is still hot from previous batch. Place dough only on cooled sheets.
Cookie shapes cut from rolled dough lose shape		Rolled dough wasn’t chilled long enough
Drop cookies are too soft		Too little flour in the dough Oven wasn’t hot enough Cookies were underbaked Cookies weren’t left on baking sheet after baking
Cookies are hard and tough		Too much flour in the dough Wrong type of flour was used Dough was overmixed Cookies were overbaked
Cookies spread too thin during baking		Butter was too soft when mixed into dough Baking sheet was too warm when dough was placed on it Too little flour in the dough Dough wasn’t chilled long enough before baking
Cookies turn soggy after cooling		Cookies weren’t spaced out enough on wire rack Too much sweetener in the dough
Cookies harden a day after baking		Wrong sweetener was used Cookies were overbaked