Baking cookies? Then follow these tips for that
perfectly baked cookies!
Before cutting cookie dough into shapes, dip cutters into flour.
Lift cutouts with a long, thin spatula. There's less chance of distortion.
To give a fruit flavor to your brownies, use flavored soda pop
instead of water in the mix.
When mailing cookies, pack in unbuttered and unsalted popcorn to
help keep them from crumbling.
Put dough for refrigerator into empty frozen juice cans, then
chill. When you are ready to bake, cut the bottom off the can and use it as a pusher to move the dough out as you slice the
cookies. This makes perfect round slices every time.
To keep cookie dough from sticking to cookie cutters, chill the
dough thoroughly before you roll it out. Dip each cookie cutter in oil before pressing into the dough and the cookies will cut
cleanly. This treatment is wonderful when using cutters with intricate designs or cutters made of plastic. You can also spray
the cutters with oil spray.
Bake a batch of gingerbread cookies in assorted shapes. Decorate
with each guest's name and use as table place markers.
Cookies will spread if your dough is too pliable by allowing butter
to get too soft. If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
Cookie dough can be frozen up to three months in an airtight
container or refrigerated three to four days.
Check cookies at minimum baking time.
Let cookies cool completely before storing. Store different types
of cookies in separate containers so they'll keep their original flavor and texture.
For a quick glaze for sugar cookies, beat an egg white until just
frothy and brush over the unbaked cookies. Sprinkle with sugar and bake. This will give your cookies a shiny, sweet crust.
When cookie dough is soft and difficult to handle, place it
between pieces of wax paper that have been floured. Roll to desired thickness, remove the top paper, and cut cookies.
Natural cereals ground in the blender or food processor can
be substituted for all or part of the flour in most cookie recipes. Or use very fine unseasoned bread crumbs.
When you re-roll dough scraps, dust the pastry cloth with a
mixture of half flour and half confectioners' sugar. This makes the cookies more tender than if they were rolled on a surface
dusted with flour only.
To keep homemade cookies just-baked fresh, put a slice of white
bread in the jar or container.
If you flour a cookie sheet after greasing it, cookies made from
thin batters will be less likely to spread during baking.
Pack cookie dough in clean empty frozen juice cans and store in
the refrigerator or freezer. Remove one end to insert dough and tightly cover the can with foil. When ready to use, remove the
other end and push the dough out. Slice and bake! Use a coffee can for jumbo cookies!
Before making oatmeal cookies, toast the oatmeal by spreading it
on a cookie and baking it in a preheated 300ºF oven for eight to 10 minutes until it has colored lightly. Cool oatmeal before
folding it into the other ingredients.
When rolling out cookie dough to cut, use a thin dusting of
confectioners' sugar instead of flour on the board. The flour tends to make the dough thicker and heavier, while the dusting
of sugar will help the cookie to brown evenly.
For a just-baked taste for store-bought cookies, wrap two to
four cookies in a paper towel. Microwave on HIGH for 30 to 45 seconds. Cookies come out tasty.
If you are in a hurry, instead of chilling, simply drop dough from
a spoon and bake as you would drop cookies.
If dough is soft and difficult to work with, put bowl in refrigerator
or freezer until firm enough to shape.
For square cookies, take an empty wax paper or plastic wrap carton,
line with foil and pack dough in firmly. Then chill.
For an extra touch, roll chilled dough in colored or cinnamon sugar,
ground nuts or flaked coconut before slicing and baking.
When slicing, use your sharpest knife. Give dough a quarter turn
occasionally so the bottom doesn't flatten.