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Frequently Asked Questions
Before sending an email, please check if your question is answered below. We get many similar questions about baking substitutions!
Q: Can I reduce the sugar in your cookie recipes?
A: We generally don't recommend it. In baking, sugar does more than just sweeten; it provides moisture, tenderness, and structure (especially crispiness in cookies). Reducing sugar significantly can lead to dry, crumbly, or flat results. If you must reduce it, try cutting back by no more than 10-15%.
Q: Why did my cake sink in the middle?
A: This is the most common baking question! It usually happens for one of three reasons: 1) The oven door was opened too early, letting heat escape before the structure set. 2) There was too much leavening (baking powder/soda). 3) The batter was over-mixed. Always ensure your oven is fully preheated and use an oven thermometer if possible.
Q: Can I use salted butter instead of unsalted?
A: Yes! We test most recipes with unsalted butter to control sodium, but if you only have salted butter, you can use it. Just reduce the added salt in the recipe by about 1/4 teaspoon per stick (1/2 cup) of butter used.
Q: Do you use the convection setting on your oven?
A: Unless stated otherwise, all our recipes are tested in a standard (conventional) oven. If you use convection (fan-assisted), you should generally lower the temperature by 25°F (15°C) and check for doneness a few minutes earlier.
Q: Can I substitute ingredients in your Copycat recipes?
A: Proceed with caution! Our Copycat recipes are finely tuned to mimic specific restaurant flavors. Changing ingredients (like swapping margarine for butter or almond flour for wheat flour) will likely alter the taste and texture so it no longer matches the original restaurant version.
Q: Can I use your photos on my blog or social media?
A: We work hard to create our original photography. You may use one photo if you link back to the original recipe post on acrispycookies.com and give full credit. You may NOT repost the entire recipe instructions or ingredients list. For commercial use, please contact us first.