Soft in the middle cookies

I made cookies over the weekend, using the Flour Pot recipe. Most of the cookies came out crispy and yummy, but the bigger and thicker ones were somewhat soft in the middle. But crisp at the bottom. I baked at 190 degrees, placing the tray slightly above the middle rack. I lined the cookie tray with parchment paper - so afraid of burning the bottom of the cookies.

How do I get them to be crisp all over without baking too long and ending up with dark bottoms?

Just to share with you some of my cookies ... still a far cry from Evon's and Soo Chin's recent lovely ones Decorating with royal icing is a real pain and I ended up doing almost all in fondant. These are just for my kids to take to school

Great looking cookies Zalina!! Am sure your kid loved them.

As for the oven temperature - try at 175C and 15 minutes.
Should be crispy and crunchy.

Thanks, Najat. I'll try next time. I guess 190 degrees and 10-12 minutes is NOT it!!!

Lovely cookies, zalina. Your kids must have loved them.

So pretty! Especially the black and white wedding cake-shaped one!

Thanks, Yuha & Praveena. Half the cookies got eaten even before we managed to take pics, hehe.

I was trying to pipe RI with No.1 tip with the black & white cake-shaped cookie .... as you can see, I did a horrible job with the icing becoming 'kembang'. I guess I just have to persevere and keep trying. Oh why lah so difficult??!!!

So nice la Zalina.... I loveyour 'muffin' cookies!!

Lovely cookies....

Hie Zalina,

I usually did my Royal Icing till it is really stiff, and I mean real stiff. That would also mean "manis" until you can get diabetics. But it definitely makes my piping very much easier. I get full control of how I want to decorate my cookies.

So, what I usually do is to bake "tasteless" cookies to go with it. Based on Kak Najat's recipe, I cut down the sugar to 50%. I will bake it at 180' for 25 minutes, so even after decorating it with fondant, the crispiness of the cookies still remains.

Hope the information helps!

You know, I have tried the reduced sugar in cookies method. They said .... the cookies are not sweet enough but the icing is too sweet!!! Haha, you can never win. At least if the decor is nice, maybe they'll appreciate that more than the taste!

I couldn't get thick royal icing to come out of the No. 1 tip .......

I have lotsa tip no. 1 at home, I only do piping with tip no. 1.

It's nice Zalina...

when you say it soft in the middle, does it taste chewwy?
my choc chip love to make themself chewwy..what was wrong ya?

All these while, I thought it is the soda bicarbonate that is giving the cookies its crispiness.

I could be wrong.

Eunice, no lah ..... I think these cookies don't take up much sugar at all. Although reducing the amount of sugar in these cookies doesn't seem to work. In my opinion, it will just taste bland.

It's easier to bake for kids, I think. They don't care about how sweet the cakes or cookies or even icing are .... if it tastes good, they just wallop all. They don't even really care if it looks good! Haha.

Beldandy, yes, soft as in chewy in the middle. It's alright if the cookies are for immediate consumption but if you plan to keep them for some time, I worry if the 'chewiness' will 'spread'.

Soo Chin ... soda bicarbonate? None used for the sugar cookies, but some cookies that use soda bicarb are lighter and crispier, right?