If there is no problem with the formula, the butter should be softened at room temperature and beaten to white and fluffy. Then, add other raw materials and mix them into biscuit dough. You need to relax for a while, then press out cookies of the same size and shape with a mold and bake them in the oven. If there is no relaxation, the biscuit dough will shrink, its size and shape will change to some extent, and cracks may appear.

2, cranberries are too big,

If the cranberries are too big, mix them into the dough, roll them flat, carve them with a mold or take them out with a small square groove, and then cut them. Particles will be hard and difficult to cut. When cutting, they will easily pick up the biscuits next to them, causing cracks, and there will definitely be cracks when baking.

3. The freezing time is not well grasped.

Generally, when making cranberry cookies, a square groove mold will be used. After the dough is mixed, it will be put into a groove mold. Should be compacted, corners and corners should be compacted. No gaps should be left. The freezing time should not be too long, usually 40 minutes, but it depends on the amount of dough you freeze and the freezing temperature of the refrigerator. If the freezing time is not enough, the dough will be cut and deformed by a knife. If it is frozen for too long, you don't need to cut it with a knife. If the force is too strong, it will be chopped or cracked directly, or broken into slag, so we must grasp the time. You can always check the state of biscuit dough and try to cut it from one side. If it is too hard, it will become soft at room temperature, and if it is too soft, it will freeze again.

4. Move or take out cookies that are not cooled.

After baking cookies, there is still room temperature. You can gently move the biscuits to the drying rack with a flat knife to cool them. Hot biscuits are still soft, wait until they are completely cold before moving, so as to avoid unnecessary cracks.