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Cookies are great to explore science with. It’s easy to adjust recipes and see differences happening right in front of your eyes. We have a great collection of sciency posts on cookies for exactly that reason. Scroll through the cookie science archives and learn about the baking process, influence of ingredients and on cookie science in general.
Speculaaskruiden – A Dutch spice mix for pepernoten
Every year, at the start of autumn, all over the USA (and the internet), pumpkin spice mixes pop up. Even in Europe you can see it popping up in autumn, though not (yet) as prevalent. Pumpkin spice though isn’t that…
Hydrox vs. Oreo Cookies – What’s the Difference?
When entering the cookie isle in most large American supermarkets you will probably run into this large blue section, full of similar packages. Full of Oreo cookies. It’s one of the biggest cookie brands in the US and has claimed…
The Best Way to Cool Cookies (And Why)
Cooling cookies according to instructions is not my ‘forte’. I tend to pull the cookies out of the oven, place them on any spot I can find and continue doing what I was doing. Even if instructions say otherwise, I…
The Science of Red Velvet (+ Cookie Recipe)
Colour is so important in food. A colour can make or break a food (or drink for that matter). But it also gives you a cue as to what flavours to expect. Research has shown repeatedly that the colour of…
How to Make a Barbecue Skillet Cookie – Barbecookie!
Feel like a dessert after a barbecue but don’t know anything that seems fitting? Good thing we’ve got a solution for you: how better to end your barbecue than with a dessert made on the barbecue? Introducing the barbecookie, a…
What Makes Oreo Cookies Black? – the Science of Cocoa Powder
Oreo cookies seem to be omni-present in recipe world. You seem to be able to use them for anything (besides just eating them as such of course). There’s Oreo cookie ice cream, Oreo cookie milk shakes, Oreo cookie pie crust,…
Want to Bake Better Cookies? 12 Resources to Get You Started
Just like with any food, I like to understand the science of cookies. Why do I have to add certain ingredients and why do I have to do certain processes? If I don’t see a reason to add or do…
TaaiTaai – Dutch ‘cookie’ with rye flour
Only a very select few months (those before December) will you be able to find taaitaai in the stores. It’s a very seasonal sweet baked good, in between a cookie and a cake, with mixed in spices, mostly anise seeds.…