Sugar‐snap cookie doughs prepared with a commercial soft wheat flour and standard formula water (25%, fwb) produced baked cookies with a mean diameter of 186 mm. Increasing the formula water to 30% resulted in cookies with a mean diameter of 187 mm and decreasing the formula water to 20% resulted in cookies with a mean diameter of 185 mm. A similar effect was seen when the formula water in cookie doughs prepared with the pure hard red spring cultivar Butte 86 or the pure soft white winter club cultivar Paha was varied. Thus, varying the formula water in cookie dough appeared to have little or no effect on final cookie diameter. Formula water content, however, did affect cookie dough spread rate and set time during baking. Increasing the formula water caused the spread rate to increase but shortened the set time. As a result, final cookie diameter was essentially unchanged.
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Miller et al. (1997) studied this question.
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