Why do hot liquids break down the structural integrity of a biscuit/cookie so much quicker than cold liquids?

Question

Edit: Thanks so much for the silver kind stranger!

Edit 2: And the others! You’ve made my day! Glad I dropped my biscuit in my tea and decided I needed answers

In: Chemistry

Answer 1

Cookies are sugar and butter. Put butter and sugar in cold water and watch what happens. Then put it in the microwave.