Why is cold water used when baking cookies?

* Prevents gluten development: Gluten is a protein found in flour that forms long strands when mixed with water. This creates a chewy texture. Over-mixing, or using warm water, allows for more gluten development. Cold water helps keep the gluten strands shorter, resulting in a chewier, more tender cookie.

* Enhances texture: Cold water helps create a crispier, more flavorful cookie by limiting the amount of gluten formation. This is particularly important for cookies that rely on butter for flavor, like shortbread.

* Maintains butter firmness: Butter is a key ingredient in cookies, and its consistency impacts the texture of the final product. Cold butter helps maintain its solid form, which allows for a better distribution of butter throughout the dough and prevents it from melting too quickly during mixing. This results in more evenly baked, less greasy cookies.

* Improves spread: While cold water helps limit gluten development, it also helps maintain the shape of the cookie during baking. When the butter melts, it helps the cookie spread, but using cold water ensures a more controlled spread and prevents the cookies from becoming flat and thin.

Important Note: While cold water is generally recommended, some cookie recipes may call for warm water for specific purposes, such as activating yeast in some types of cookie recipes. Always follow the specific instructions provided in the recipe.