↑ Return to Questions

How do I make my biscuits and cookies crispier ?

Some of my biscuits and cookies come out a little chewy when I would like them to be crisp. What are some good ways to achieve this ?
  • You must to post comments
Reduce ingredients that hold moisture – Flour, eggs and brown sugar all hold on to moisture, leading to fluffy moist cookies. If you are look for a crispier treat, try using less of these three ingredients.

High Protein Bread Flour

High Protein Bread Flour

Use BREAD flour – Bread flour has a higher protein content compared to other flours. Extra protein helps create a browner appearance and crispier texture. (Do not mistake bread flour and bread mix, they are not the same)

Bake the cookies for longer at a lower temperature – This will allow the cookies time to spread before they firm. It will also help dry out your cookies as well. A reduction of 25°C should help

Use butter – Butter has a low melting temperature. This will allow your cookies to spread more during baking. Butter also has protein in it, which helps with browning and crisping.

  • Melted butter = Chewy cookies
  • Softened butter = Crunchy cookies

Use white sugar – Avoid using brown sugar, which holds on to moisture, and instead use a processed sugar. This will lead to a drier and crispier cookie.

  • Brown sugar = Chewy cookies
  • White sugar = Crunchy cookies

Skip the eggs – Eggs hold a lot of moisture and, when cooked, they release lots of steam. This steam acts as a leavening agent, making cookies moist and fluffy. Cookies without eggs are usually flatter and crispier since eggs act as leavening agents. However, it’s the yolks that make cookies chewy, while the whites lead to crunchier cookies.

  • White = Crunchy cookies
  • Yolk = Chewy cookies


  • You must to post comments
Showing 1 result
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.