Cookie Baking Tips

Cookies are easy, relatively quick, and delicious little bundles of joy! They can be anywhere from simple no-bake to elaborate rolled and filled cookies. Drop cookies are excellent recipes for beginner bakers to try. Rolled and cut-out cookies are fun to make for holidays and special occasions. Filled and iced cookies are great for fancier occasions and parties. Whatever type of cookies you want to make, here is a basic list of tips that should help every type of cookie turn out delicious.

1. Start with room-temperature ingredients. Room temperature ingredients are the best for baking, so take butter, eggs, and milk out of the fridge a half hour or so before starting.
2. Make sure butter is properly softened. If a recipe calls for softened butter, make sure it is thoroughly soft before using. Do not use the microwave to soften butter, as it yields uneven results.
3. Cream butter and sugar together well. If a recipe states to cream the butter and sugar until light and fluffy, this step will take a couple minutes by machine and several minutes by hand. Ensure that it is done properly for the best texture and rise in cookies. Also make sure that any eggs and vanilla are thoroughly incorporated as well.
4. Chill dough if needed. For most rolled and cut-out cookies, and drop cookies with a particularly sticky dough, the dough must be chilled for several hours before baking. This is often done right in the mixing bowl, or the dough is separated into disks and wrapped with plastic wrap. Allow dough for rolled cookies to warm up slightly if too stiff to roll.
5. Flour any rolling surfaces, rolling pins, cookie cutters, and hands that will contact these cookies to prevent sticking.
6. Bake only one tray of cookies at a time, in the center rack, to prevent uneven cooking or burning.
7. Check the cookies after the minimum baking time and every minute after. They are usually ready when they are just set, can be lifted without breaking, or are slightly brown on the bottom.
8. Make sure cookie sheets are thoroughly cooled before placing another batch of cookies on to them bake. This prevents the cookies from spreading.
9. Do not grease the pans unless a recipe calls for it. Lining pans with parchment paper is a very good and convenient idea. This way, sheets of cookie dough can be prepared in advance and just slipped onto a baking tray to bake. A particularly good idea if you don't have many cookie sheets. It also eliminates the worry of cookies sticking, and cleanup is a breeze.
10. Transfer cookies from the baking sheets according to recipe instructions. Some say immediately to prevent sticking, some say wait a few minutes for the cookies to set. Cookies should be transferred to a wire rack or a plate with a spatula to cool completely before storage.
11. Store cookies in an airtight container or a sealed plastic bag. Many cookies can last up to a week at room temperature, freeze for longer storage. Store different types of cookies in separate containers.
12. Cookies should be completely cool before frosting or filling. However, sprinkles and hard candies may be placed on cookies before baking.

 

                                       PHOTO CREDIT:"jollys-cookies_n"  http://greatlakesgazette.wordpress.com/2010/06/24/a-jolly-good-place-in-petoskey/ . Great Lakes Gazette, n.d. Wednesday, January 25, 2012.