Whether you prefer gooey and soft, or crunchy and buttery — we all love cookies. Golden delights that make your mouth water, and that give your kitchen the scent of the gates of heaven. 


Whether you’re baking for your friends, family — or yourself, nothing can contend with the joy of a freshly baked cookie. 

So, we all know the feeling of absolute despair when we look at our cookie dough mix, and the dry, crumbly mixture is staring back at us. 

The disappointment is unparalleled. Especially when you decide to bake after a hard day.

But, we can fix it!   

Mistakes are a part of baking. It’s chemistry, after all, and the slightest error can alter how the ingredients interact. So keep reading, and I’ll explain how I fix any dry, crumbly cookie dough. 

Why Is My Cookie Dough Dry?

Firstly, you’re probably wondering why your cookie dough turned out dry and crumbly in the first place. 

Below are five reasons why your cookie dough might have gone wrong. 

1. Not Enough Fat

Fat, like butter, oil, margarine — are a crucial part of creating a good cookie dough. 

The fat in the mixture is part of your wet ingredients, which blend with the dry ingredients. This creates a soft and malleable dough, making the molding process easy. 

If you don’t have enough fat, it’ll be difficult for the ingredients to bind together, and the mixture will be primarily dry. 

Usually, a lack of fat is due to an incorrect measurement. However, not all recipes on the internet are correct, so it could be the result of a receipt that hasn’t been perfected. 

Also, it could be due to substitution. Maybe the recipe requested that you use butter, but instead you used oil, and the ingredients did not react accordingly.

2. Not Enough Liquid

Not a sufficient amount of liquid could be the cause of blame.

Cookie dough recipes require water or milk. They’re a crucial element, as they add moisture to the mix. 

If you had to substitute the liquid, that could be a reason too. Even the smallest of elements can have a great effect. 

Or, perhaps you measured the liquid incorrectly. Be sure to always double-check you’re using the right units, too, as all recipes use a different unit of measure. 

3. Too Much Of The Dry Ingredients

As you can probably guess — an error in measuring the dry ingredients can wreak havoc on your cookie dough too. 

This is a very common reason, especially with those who are extra messy in the kitchen and end up sieving half of the flour on the worktop! 

While there’s nothing wrong with being a messy baker (I sure am!), precision is key. If you add extra flour in, without measuring, it can alter the cookie dough and cause it to dry and crumble. 

Always be sure to measure your ingredients, and if you work in grams — test your scale! Maybe it’s old, or is starting to malfunction. 

4. You Over-Mixed The Cookie Dough

Over-mixing is another very common reason for dry and crumbly cookie dough. 

Now, as we stated — baking is a science. When you begin to mix the flour, gluten starts to form. If you over-mix, you’re going to get an excess of gluten. If you have too much gluten, it’ll make the mixture hard and dry.

Over-mixing is a frequent mistake that beginners make. It’s very easy to over-mix, especially if you’re not sure when to stop.

Key tip: ensure that you combine all of your ingredients well, but stop mixing as soon you integrate the ingredients. Less is more. 

5. Your Cookie Dough Dried In The Fridge

Finally, another reason your cookie dough is dry and crumbly could be that you left the mixture in the fridge for too long. 

Chilling your cookie dough in the fridge is actually a crucial step. It helps intensify the flavor and creates the perfect texture. 

However, be sure not to over-chill your cookie dough. If the recipe states 24 hours, chill for 24 hours, not 48. Over-chilling your cookie dough can turn what was a perfect mixture, dry, and crumbly. This is because the air in the fridge dries out moisture. 

To stop this from happening, you need to ensure that you seal your cookie dough before storing it. You can purchase a lot of different airtight bags, or if you have any spare — use any containers you have around the house. You just have to make sure that you do not leave the mixture unsealed. 

How To Fix Dry And Crumbly Cookie Dough

Now that I’ve explained why your cookie dough might be dry and crumbly, I’ll give you some tips to rectify the mixture and bring your cookie dough back to life. 

1. Add More Liquid

The more obvious solution is to add more liquid to the mixture. This could be all your cookie dough needs and is really simple. 

Be sure to use whatever liquid your recipe asked for, so you don’t further complicate the process (remember, all ingredients react differently). 

Add a very small amount of mixture at a time. If you add too much, you’ll have the opposite problem — a very wet, sloppy mixture. I recommend using one teaspoon at a time. This way, you can keep an eye on how the mixture is forming. 

If this isn’t fixing the problem, and your cookie dough is still dry and crumbly — have a look below. It could be due to another common problem. 

2. Add More Fat

It could be that your mixture needs too much fat. If you omitted any fat during the process, this is likely the cause. Fat is a crucial ingredient in binding the ingredients together. 

If your mixture is more on the crumbly side, it’s likely due to a lack of fat.

Add a small amount of fat to the mixture. Like with the liquid, I recommend just a teaspoon at a time. Again, be sure to only use the type of fat that the recipe called for. If the recipe omitted fat, it’s hard to know exactly what type of fat you might need — but generally speaking, margarine or oil should do the trick. 

Do not chuck any fat into the mixture without measuring beforehand. Be sure to use the teaspoon trick. Too much fat results in greasy cookies. If you really popped an of fat excess in, your mixture will become really greasy and will spread too much in the oven. 

3. Keep Your Cookie Dough At Room Temperature

If you know that you left the cookie dough in the fridge for too long, or that you left the mixture unsealed — this one for you. 

If you over-mixed the cookie dough, you should try this step too. As we stated, gluten forms when you mix flour, and it results in a hard dough. If you leave the mixture for a while, the mixture will begin to soften up again.

Pop your mixture out of the fridge, and let it rest on the counter for half an hour. 

Check-in after half an hour has passed, and see if the consistency is soft again. If not, try one of our other steps. 

Anyway, you can use that extra time to do all that washing up! 

4. Use Your Hands

A surprising step for some, and an obvious “I’ve already done this” for others. 

Using your hands is a great way to bind the ingredients together, so if your cookie dough is crumbly, this could be what you need.

Note: if your cookie dough is really crumbly, then you probably need to add some liquid or fat. Just squishing the ingredients together will still result in dry cookies. 

Most bakers will feel the mixture with their hands, to determine the consistency, before they bake. However, a lot of beginner bakers miss this step — just using a spoon, and then forming the cookie shapes straight away. 

Using your hands is a great way to mix, as it’s a gentle way of combining the ingredients together. 

5. Alter the Recipe, Or Make A New Batch

Lastly, you might just have to fix the recipe. 

This doesn’t always mean throwing out your original mixture. 

It can be going through the ingredient list and seeing whether you doubled an ingredient somewhere, or whether you put less than you should have in. If you can work this out, then you can calculate the quantity needed for the other ingredients.

However, in some cases — you might just have to throw the mixture out, and start again. It’s not ideal, but it happens to all bakers at some point, and it’s part of the learning process. 

A good idea would be to bake this batch of cookies. Then, make a new batch — following the instructions carefully. 

It’s easier to determine what went wrong when the cookie is in front of you. For example, dry and stiff cookies are almost always the result of too much flour. 

By comparing the two batches, you might be able to determine what went wrong. And if you’re lucky, they might just be ‘edible’, and you’ll still have two batches of cookies! 


I hope you find my baking tips helpful and informative.

Don’t feel discouraged if you find yourself baking, and it all goes wrong. Every baker I know has had disasters in the kitchen, including me. It’s a part of the process, and it makes you want to become a better baker. No one made a great batch of cookies, without baking some really awful ones, at some point. 

Also, keep in mind that it could be the recipe’s fault, not your fault. A lot of people upload recipes without perfecting them. Be sure to check the comment section too. If there’s a problem with the recipe, they’ll likely be comments of people complaining, or giving advice. Reviews are always good to read, before committing to a recipe. 

The good thing is, you’ve not given up. You read this article to learn how to fix your mixture and improve your baking skills. Now, you’re going to leave feeling more knowledgeable, and better equipped to handle kitchen challenges. 

Have a great day, and enjoy the cookies! 

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