How to Moisten Dry Cookies Once They Are Baked

Oops! Your cookies came out as dry and as hard as miniature boulders. When you break them in half, they crumble into dust. You can scream, “Oh no! My cookies came out dry!” and throw them out, or... you can do something to save them. And maybe you can prevent this minor disaster from ever happening again.

Your mom probably made a batch or two of dry cookies herself, but she probably used an old-fashioned trick to save them. Put the cookies in a sealed bag or cookie jar and add a half-slice of bread. Let it sit there on the counter overnight, and by tomorrow, the cookies should be almost as good as new.

Another method sanctioned by moms everywhere is using a slice of apple instead of bread. Otherwise, it’s the same trick. So whichever you need less of – apples or bread – use that.

With the advent of microwave cooking back in the 20th century, people found all sorts of ways to use this new device. They even came up with a way to re-hydrate cookies. Place dry cookies on a microwaveable plate with water in a microwaveable cup. Microwave on low at 30-second intervals until they are tenderized.

If you want to prevent moist cookies from drying out, store them in an airtight container. To double-down on this effort, put the cookies in a zippered plastic bag and then put the bag in your cookie jar and replace the lid.

If, despite all your efforts, you still wind up with cookies as hard as rocks, it’s time to take out the bread or the apple or the microwave.

Next time, if you have too many cookies to eat at once, put the airtight bag of cookies in the freezer for future treats.

There are a few factors that might contribute to a dry batch of cookies. First, keep in mind that not all ovens heat the same. With an oven thermometer, check the actual temperature inside the oven against the setting. If there’s a discrepancy, adjust the cooking time accordingly.

• You may have added too much flour, or
• Baked them too long, or
• Didn’t add enough shortening or sugar, or
• Used a cooking sheet that was too dark.

Dipping a measuring cup directly into a bag or canister of flour can result in compression so that too much flour ends up in the batter. Instead, use a tablespoon to scoop the flour out of the container and into the measuring cup. Shake the spoon over the cup a bit so that the flour falls lightly, and don’t over-fill the cup.

If you think the culprit was lack of sugar or butter, add 1/4 cup of either (or both) to your next batch. However, not enough sugar can be a problem, too, because it can lead to over-browning.

It may seem odd, but use an aluminum cookie sheet instead of a dark sheet to prevent sticking. Use parchment paper to line the sheet to also help keep your cookies from sticking.