Butter helps create a rich and crisp texture in cookies. Make sure it's at room temperature before mixing it with other ingredients.

Increase the ratio of granulated sugar to brown sugar in your recipe. Granulated sugar promotes crispiness.

Use a smaller amount of baking powder or omit it altogether. Baking powder can lead to a cakey texture.

Opt for all-purpose flour instead of cake flour, which has a lower protein content and can result in a softer texture.

Use only egg whites or add an extra egg white to reduce the fat content, which can contribute to crispiness.

Bake cookies on parchment paper to prevent sticking and promote even browning.

Roll your cookie dough thinner. Thicker dough tends to create softer, chewier cookies.

Bake your cookies at a slightly higher temperature (about 375°F or 190°C) for a shorter time to encourage crispiness.

Extend the baking time slightly to ensure your cookies get crispy and golden brown.

Allow your cookies to cool on a wire rack after removing them from the oven. This prevents trapped steam from making them soft.