Everyone loves to bake their own cookies and achieve a chewy center with crispy edges. However, such amazing cookies need well-made dough, but many people struggle with runny cookie dough. So, if you want to make the cookies and the cookie dough is already runny, we are sharing the most suitable solutions.
How To Fix Runny Cookie Dough?
There are various reasons behind the runny cookie dough, but it doesn’t mean it cannot be resolved. So, with this article, we are sharing the most suitable solutions!
1. Incorrect Recipe
Before you start overthinking everything, you need to check the recipe and make sure that you are using the right one. For this purpose, you must double-check the recipe to check if you are using the right ingredients and the right amount of them to ensure the right consistency. For instance, if you want to make cookies with a thick center, you might be following the recipe for thin and crispy cookies. In the majority of cases, the extra moist and runny cookie dough is caused by adding more eggs. So, make sure that you follow the correct recipe and don’t experiment with the ingredients and their quantity to achieve the right outcomes.
2. Insufficient Flour
If the cookie dough has a runny texture, you need to determine if you have added enough flour. This is because flour is important for absorbing extra moisture and promises a stable structure, and not adding enough flour will result in the cookie that’s too wet to handle. To illustrate, if the cookie is runny, but you can make a tacky ball, you need to flour the hands or dust some on the dough before you make cookies out of it. However, while adding flour, make sure that you add flour slowly because adding too much will also dry up the cookie dough.
In addition to dusting or flouring the hands, you can also add one tablespoon of flour at one time and mix it properly. Also, once you add flour, let it soak the moisture because rushing the process will only ruin the cookies. So, once the dough achieves the desired consistency, you can stop adding the flour and get to baking those cookies.
3. Extra Warm
One more reason behind the runny texture of cookie dough is the high temperature of the dough. To illustrate, cookie dough is loaded with fats, such as coconut oil, shortening, and butter, and all of them are susceptible to changes in temperature. In addition, the changes in temperature will also adversely impact the consistency and texture of the dough. It is quite possible that the temperature is incredibly high where you live, or there are chances that you overworked the dough, which led to warmth.
This warmth will obviously result in the melting of the fats and make the dough runny. For this reason, you need to be mindful about working the dough and try to reduce the temperature in the kitchen (you can switch on the fan or AC). Also, the last option is placing your runny cookie dough in the refrigerator to achieve a low temperature.
4. Extra Wet Ingredients
If you were following the correct recipe for making cookie dough, you might have used the ingredients more than required, which resulted in a runny texture. In the majority of cases, the problem occurs when you add more milk, eggs, or oil (basically, everything with liquid consistency). In simpler words, the addition of wet ingredients and insufficient dry ingredients will result in a runny texture, and the dough will spread too much when the dough is baked. So, rather than experimenting with the number of ingredients, choose the right cookie dough recipe and stick to it. On the other hand, if the damage is already done, you can simply try balancing the texture with the help of dry ingredients.
5. Heat Up
It might sound contradicting when heating results in thicker consistency of various liquid ingredients. However, extra heating can help dry out the ingredients, but you need to be extremely careful during this process. To illustrate, use the low heat settings, set the timer to fifteen minutes, and put in the dough. Still, make sure that you keep checking the dough to make sure it’s not becoming too dry.