Cookie Baking Tips Recipe
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Ingredients: |
Ingredients:
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Directions: |
Directions:*Read the entire recipe before starting. Make sure you have enough time to refrigerate the dough if the recipe calls for it.
*Make sure the butter and eggs are at room temperature before creaming.
* When creaming the butter and eggs, beat until light and fluffy to incorporate air.
Lots of air bubbles help the cookie be lighter.
*Always start with cool baking sheets. To cool sheets between batches, rinse with cold water and dry. This keeps the cookies from melting before they have a chance to set in the oven.
* Always preheat oven before baking unless otherwise directed.
* Do not grease cookie sheet unless directed to do so.
* Bake one sheet at a time. Place the sheet in the center of the oven. This allows
cookies to bake evenly.
* For softer chewier cookies, take out of oven when center is not quite done. For crunchy or crumbly cookies leave in oven until done through out.
* Move to a rack to cool; never stack or overlap cookies. This allows steam to escape so they won’t be soggy.
* Cool bar cookies in the pan to avoid crumbling.
* Store crisp and soft cookies separately in airtight containers.
* 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. |
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