I just read the thread about cookies being too hard, but mine are too soft. I made some ballerina cookies and every time I try to pick one up I break off an arm or a leg or something

I bake them about 11 minutes at 350. The tops are not brown at all but the bottoms are slightly golden brown.

Think it's all the rain and humidity we are having in NY?

Can I harden them up at all?

They probably needed to be baked for another minute or so.

Now, put them in an airtight container for a while and they should harden up.

For larger cookies, I will lower the heat to 325 and bake longer.

I have a sure-baked test that I do on the cookies before they come out. Warning: you may lose feeling in your fingertips.lol. I (very lightly) press on the cookies to test how they feel. It's hard to explain, but a done cookie is kind of hard but only gives a little. A not-done cookie will make an indent if it's not done.

When I first started this my fingertips would burn, but now I'm used to it. It's the only way I can tell that they are cooked all the way through, especially with the bigger ones.

Hope this help, and that you understand.lol

I don't go by that recipe's instructions at all. 8 to 10 minutes? Maybe for a tiny 1" cookie!

My cookies are usually 3" to 5" and I bake for 12 minutes at 325 degrees, then I rotate the trays halfway, then bake for another 12 minutes until they are barely golden at the edges. Perfect every time.