Sunday, December 5, 2010

Tips for Making Cookies

I have probably made thousands of cookies by now. When I first started making cookies it was not near as easy as it is now. Over the years I've figured out a system that saves time and makes the cookies consistantly good.
  1. have at least 2 cookie sheets- keep one in the oven and be working with the other
  2. line them with parchment paper, you can reuse parchment usually twice but after that you will need to change it
  3. use a cookie scoop (also known as a melon baller)
  4. set the timer on the oven every time you put cookies in
  5. take the cookies out of the oven when they are still slightly soft
  6. let the cookies rest on the sheets for one minute after you remove them from the oven
  7. after one minute, put move the cookies to a wire rack
  8. don't substitute margarine for butter or vice versa
  9. crisco makes a crisper cookie than butter
  10. most kinds of cookies are better if you make the dough the day before and refridgerate overnight
  11. you can scoop out your cookie dough on a cookie sheet and freeze the balls to bake later, it just takes a couple minutes longer to bake
  12. don't store soft cookies and crispy cookies together or they will all be soft

1 comment:

  1. Thank you for the tips. I'm a truly amateur baker so this was helpful.
    K.

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