Testing Cookie Recipes
I spent time testing my cookie recipe to identify the best combination for flavor and minimal spread. For those who don’t know, making sugar cookies requires precise shapes to decorate, so spread is something we worry about. I began with a control batch using just flour, sugar, eggs, butter, salt, and vanilla. Following that, I experimented with four additional batches. I did variations of all three leavening agents—baking powder, baking soda, and cornstarch. Each variation was crafted with the aim of discovering a delicious cookie while maintaining a desirable structure.
Control Batch: Flour, Sugar, Eggs, Butter, Salt, & Vanilla.
Baking Powder.
Baking Soda.
Baking Powder & Baking Soda.
Baking Powder, Baking Soda & Cornstarch.
After baking each batch, I meticulously recorded observations on spread, color, cooking time, and texture.
Batch #1 had a longer than normal baking time, about 18 minutes, and resulted in a bland color and a very soft texture, but held it’s shape perfectly.
Batch #2 had a normal baking time of about 12 minutes and resulted in a crunchy consistency. It had little to no spread.
Batch #3 developed a slight golden color while remaining soft had a small amount of spread, but nothing worth worrying about.
Batch #4 featured more vibrancy in color but was crumbly in texture and had a significant amount of spread.
Batch #5 displayed the most spread along with rich golden color, showcasing a super crunchy and crumbly consistency.
These notes provided valuable insights into the baking process.
At this point, I had my family help taste test each batch.
Batch #1 had either no taste or tasted like flour with some salt, leaving us unimpressed.
Batch #2 followed suit, presenting either a bitter profile or a complete lack of flavor.
Batch #3 stood out with a great taste and appealing flavor, emerging as the best so far.
Batch #4 returned to disappointment with a bitter aftertaste and excessive saltiness.
Batch #5 tasted awful and left a bad aftertaste.
Ultimately, Batch #3 was the clear winner among the group.
When I first developed my cookie recipe, I used baking soda, which tasted amazing but didn’t always hold it’s shape. However, once I started my business, Olympic Mountain Goodies, I realized that for the perfect cookie shape, baking powder was the better choice. It provides a lighter texture and allows for less spread, which is crucial in achieving that ideal presentation. To maintain the cookie's structure, I sometimes add cornstarch, ensuring they hold their form without compromising taste. The cookies themselves tased fine, am we enjoyed eating them, customers enjoyed eating them as well, but it was never something I would crave.
Baking powder can impart a slight bitterness, baking soda offers a clean flavor and enhances browning, making cookies that not only look appealing but also deliver on taste. Ultimately, my goal is to create cookies that people crave, with a delightful balance of texture and flavor.
Honestly, you'll find bakers on both sides of the baking powder versus baking soda debate; ultimately, we all care about the taste and the integrity of the cookie. Some bakers appreciate the slight bitterness of baking powder, which can successfully cut through sweetness, while others enjoy the deep, rich flavor that baking soda imparts. Everyone's preferences vary, so I decided to conduct a blind taste test with my family to gather opinions on the final product. Surprisingly, baking soda often gets a bad rap for causing cookies to spread, but I encourage you to experiment by substituting baking powder with baking soda in equal amounts and see how it influences the flavor and texture. You might just find a new favorite!
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