Hey everyone! 
After a baking mishap this weekend, where my cookies turned out flat and sad, I’m left wondering—how do different ingredients really affect the outcome of baked goods? 
I used a new flour and omitted some sugar, thinking I could lighten things up. But now I’m curious if it was the flour, the sugar, or maybe something else entirely that caused the disaster. 
I want to understand the science behind it all so I can nail my baking next time! Any insights would be super appreciated! Thanks in advance! 
Hey there! Sorry to hear about your cookie disaster! 
It could definitely be a combination of things. When you change the flour, it can affect the protein content, which is crucial for cookie structure. For example, all-purpose flour is usually best for cookies. What new flour did you use?
That sounds frustrating! I totally get it. Sugar not only sweetens but also helps with texture and moisture. If you cut back on it, your cookies might lose their structure and spread too much. Next time, try using all-purpose flour with the regular amount of sugar, and see how it goes!
Different types of flour have varying protein contents, which affects gluten development. If you switched to a lower-protein flour (like cake flour instead of all-purpose), that could definitely result in flat cookies. Make sure to choose the right flour for the texture you want!
Omitting sugar can impact the texture and spread of your cookies. Sugar not only adds sweetness but also helps retain moisture and contributes to the structure by creating air pockets when creamed. If you reduce it too much, your cookies can end up flat.
Have you checked your leavening agents? If your baking soda or baking powder is old or was accidentally omitted, that could lead to flat cookies, too. They provide the necessary lift!
Also, consider the temperature of your ingredients. If your butter was too soft when you mixed it, that can lead to too much spreading. In baking science, even little details can make a big difference!