The Cut-Out Cookie Formula

What if you could understand why your cookie dough behaves the way it does and know exactly what to change to make cookies more flavorful, spread less, brown more, and be softer, crispier, or chewier? 

Inside The Cut-Out Cookie Formula you’ll find:

Make ingredient swaps with confidence

How to use brown butter, milk powder, starch, coconut oil, brown sugar, and other ingredients to modify your dough while keeping cutouts sharp. A full ingredient breakdown, showing what each one contributes to texture, spread, and flavor. Learn how to calculate hydration and so much more.

Understand baker’s percentage

Step-by-step baker’s percentage applied specifically to cut-out cookies so you scale, modify, and build recipes. Learn how to calculate hydration and so much more.

Follow recipe development

Step-by-step formula adjustments for reduced-sugar cookies, chewy, soft, crispy, chocolate cut-out cookies with real test results and the math behind each change.

Learn how cocoa powder really works

Understand its absorption, and learn how to adjust hydration to create chocolate cookies that are rich and tender instead of dry and crumbly. A detailed chocolate cookie test sequence using Dutch and Natural Cocoa Powder.

Ready to stop guessing and start understanding what’s happening in your bowl?

Get your copy of The Cut-Out Cookie Formula.