Creaming Method

This is nearly identical to the creaming method for cakes. Because cookies require less liquid, it is not usually necessary to add the liquid alternately with the flour. It can be added all at once.

Note the importance of step 2, the creaming stage. The amount of creaming affects the texture of the cookie, the leavening, and the spread. Only a small amount of creaming is desired when the cookie must retain its shape and not spread too much. Also, if the cookie is very short (high in fat and low in gluten development), or if it is thin and delicate, too much creaming will make the cookie too crumbly.