US Navy's soft sugar cookie recipe from WWII, and how to make it at home (2024)

FAQs

How do you make sugar cookie dough not crack? ›

To fix this, you can add more fat to the dough. This can be in the form of butter, shortening, or even olive oil. Just add a little at a time until the dough comes together and is no longer crumbly. You may also need to add more liquid, such as milk or water, to get the right consistency.

McRaven describes the experience of Navy SEAL trainees who are subject — often randomly — to a punishment where they are directed to get wet and sandy on the beaches. By the time they are finished the trainees, covered in sand, look like “sugar cookies.”

Here are some common reasons: Underbaking: Cookies might not have been baked long enough. Ensure you follow the recommended baking time in the recipe and adjust based on your oven's characteristics. Too much moisture: Excess moisture, either from ingredients like eggs or butter, can result in soft cookies.

Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading. Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

The primary reason for a brief resting period to redistribute the liquid in the dough. While the dough sits, turning from loose and soft to drier and more scoopable, the flour is hydrating, yielding cookies that will bake and brown more evenly.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

This is about being a sugar cookie, not eating one. Let's start by what it means to be a sugar cookie (Admiral McRaven describes it pretty well in his speech). In brief, it means covering yourself from head to toe with sand while being wet... but this is just the start.

The instructors would always find something wrong to fail them. The punishment is to run fully clothed into the surf zone, and roll around in the sand. Students stay the entire day cold, wet and covered head to toe with sand - known as the Sugar Cookie.

What does it mean to be a sugar cookie in make your bed? ›

For this life lesson, McRaven refers to the idea of embracing failure and learning from it. In Navy SEAL training, there is a particularly challenging task called the “sugar cookie” where trainees are intentionally covered in sand and forced to continue their training.

Too much baking soda will result in a soapy taste with a coarse, open crumb.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

Not using enough fat in the dough.

A greater fat ratio (butter, margarine, shortening, etc.) to flour will result in a more tender cookie. Start by adding just a ¼ cup additional to your recipe. Melting the butter before adding it to the sugar will also up the chew factor.

Use Melted Butter

If the goal is a chewy cookie, then you absolutely need to be using melted butter. The technique of creaming softened butter and sugar together is often used for making cakes. And for good reason! The process of creaming incorporates air into the butter which results in a more airy and cakey cookie.

Cookies begin losing moisture through evaporation from the moment that they come out of the oven. So it's totally normal for them to harden up a bit. Yet, this is why you need to store them in an airtight container once they completely cool or they will continue to lose moisture.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder.