Question 1

How should I store these cookies?

Accepted Answer

Since these are a fluffy and soft cookie, they are very susceptible to air. They'll do best in a very airtight container and the cookies will be best within the first 2 or 3 days.

Question 2

Can I freeze the cookie dough?

Accepted Answer

Absolutely. Make sure to put the dough in an airtight container and express as much air as possible. Thaw the dough in the refrigerator the night before and then let it sit on the counter to come up to room temperature before baking.

Question 3

How do I know when they're done?

Accepted Answer

You'll want to watch the cookies very carefully near the end of baking. You do not want these cookies to be brown on the bottom or around the edges. If they're brown, they're overdone and they won't be as soft.

Around 8-ish minutes of baking, the cookies will be puffed up, cracked open on top, and maybe bubbling a little. This is the perfect time to pull them out.

Let them sit on the baking sheet for a minute or two and the tops will fall flat, creating the perfect cracks and crinkles you see in the photos.

As soon as the cookies are cool, put them in an airtight container, so they don't dry out.

Question 4

My cookies didn't spread out much, how come?

Accepted Answer

This is likely because you added too much flour. I always recommend weighing the flour with a little kitchen scale, if you have one. It makes baking so much easier and ensures you get exactly the right amount of flour (and sugar), which can really effect the recipe outcome.

Recipes

Soft Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodles

Chewy Snickerdoodle Cookies

Crock-Pot Pumpkin Butter

Cookie Butter Cookies

Chocolate Chip Pecan Cookies

3 Ingredient Peanut Butter Cookies (Or 4 If You Add Vanilla)

Easy No-Roll Sugar Cookies

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