Common Mistakes in Baking Dry Cookies and How to Avoid Them

When baking dry cookies, the result is not always perfect. However, by following a few important principles, you can make cookies with better quality and flavor. In this article, we review 10 common mistakes in baking dry cookies and explain how to prevent them.

If you are seriously looking to learn practical and professional techniques, be sure to check out the Specialized Iranian Dry Cookies Training Course on the Arsa Academy courses page.

10 Common Mistakes in Baking Dry Cookies and How to Avoid Them

✅ Mistake 1: Using Ingredients at the Wrong Temperature

Explanation:
One of the most common mistakes is using ingredients such as butter or eggs directly from the refrigerator without allowing them to reach room temperature. For example, cold butter does not blend well with sugar, resulting in cookies with a firm or uneven texture.

Solution:
Before starting, take all ingredients out of the refrigerator at least 30 minutes in advance so they reach room temperature. Butter should be soft but not melted—soft enough to leave an imprint when pressed with your finger, but not so soft that it collapses.

✅ Mistake 2: Overmixing the Dough

Explanation:
When flour is added to the mixture, excessive mixing activates the gluten, causing the cookies to become dense and bread-like instead of light and crumbly.

Solution:
After adding the flour, mix only until the ingredients are just combined. If the recipe says “mix until smooth,” stop as soon as the dough becomes uniform. This is especially important for cookies such as chickpea (nokhodchi) and almond cookies.

✅ Mistake 3: Using Unsifted Flour or Powdered Sugar

Explanation:
Using flour or powdered sugar without sifting can leave small lumps in the dough, negatively affecting the texture. It may also cause cracking or prevent the cookies from rising properly.

Solution:
Always sift dry ingredients—such as flour, starch, powdered sugar, baking powder, or spices—at least once before use. This adds air to the mixture and results in a lighter, more even dough.

✅ Mistake 4: Using Unreliable or Incomplete Recipes

Explanation:
Sometimes recipes taken from unreliable sources or social media are inaccurate. Incorrect measurements or missing baking times can easily ruin the final result.

Solution:
Use recipes from trusted sources such as professional books or structured training courses. A proper recipe should include precise measurements, oven temperature, approximate baking time, and important tips. Beginners especially benefit from step-by-step instructional courses.

✅ Mistake 5: Ignoring Dough Resting Time

Explanation:
Some cookies—such as rice flour cookies, chickpea cookies, or molded cookies—require resting time. Skipping this step often leads to cracked or poorly shaped cookies.

Solution:
Depending on the recipe, refrigerate the dough for 30 minutes to 1 hour after preparation. Resting allows the ingredients to fully combine, strengthens the dough, and improves the cookie’s shape during baking.

✅ Mistake 6: Not Preheating the Oven

Explanation:
If the oven is not preheated, cookies do not bake properly from the start. They may spread too much, fail to rise, or remain raw in the center.

Solution:
Preheat the oven 15–20 minutes before baking and set it to the correct temperature. This step is especially important for delicate cookies such as rice flour cookies and soft cookies. Proper oven temperature is one of the key factors for success.

✅ Mistake 7: Placing Cookies Too Close Together on the Tray

Explanation:
If cookies are placed too close together, they may stick to each other or bake unevenly because hot air cannot circulate properly.

Solution:
Leave at least 3–4 centimeters of space between each cookie. This is particularly important for cookies that spread during baking, such as raisin cookies or butter cookies.

✅ Mistake 8: Using Low-Quality or Stale Ingredients

Explanation:
Sometimes the issue is not the recipe but the ingredients themselves. Old flour, rancid oil, or low-quality eggs can ruin the flavor and texture of cookies—especially dry cookies, where ingredient quality is very noticeable.

Solution:
Use fresh, high-quality ingredients, especially flour, eggs, butter, and flavorings such as cardamom, vanilla, rosewater, and saffron. Always check expiration dates and store powders and nuts in a cool, dry place.

✅ Mistake 9: Ignoring the Importance of Cooling

Explanation:
Some people try to move or taste cookies immediately after removing them from the oven. This can cause the cookies to crumble, lose their shape, or develop an undesirable texture. Dry cookies only reach their final texture once fully cooled.

Solution:
After baking, let the cookies rest on the tray for a few minutes to cool slightly, then gently transfer them to a wire rack to cool completely. This step helps preserve their shape and achieve the desired crisp or crumbly texture (depending on the type of cookie).

✅ Mistake 10: Improper Storage of Cookies

Explanation:
If dry cookies are not stored properly, they can quickly become soft, lose their flavor, or absorb unwanted odors from the refrigerator or surrounding environment.

Solution:
Once completely cooled, store dry cookies in an airtight container in a cool, dry place. Some cookies, such as rice flour cookies or standard cookies, can be stored for 10–15 days if properly packaged. Glass or metal containers are preferable to low-quality plastic containers or ordinary bags.

Final Conclusion

Common mistakes in baking dry cookies can happen even to experienced bakers. However, with attention to detail, practice, and proper training, these issues can easily be avoided. Understanding ingredients, managing timing correctly, and applying proper techniques will help you achieve cookies that are consistently professional, well-shaped, and delicious.

If you would like to experience complete, step-by-step training in Iranian dry cookies, the online Iranian Dry Cookies Course at Arsa Academy is designed for you. With professional instructors, structured lessons, and comprehensive guidance, you will learn everything from basic principles to advanced techniques and confidently enter the world of professional baking.