Every day is a good day for cookies! I'm sharing tips and tricks to help you improve your next batch, from making and baking to freezing and storing.
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General Tips
- Always follow the recipe's directions. Baking is a science, and not following the steps will likely change the end result.
- Mix several batches of dough one day and freeze or bake the next day. This is an efficient way to make large quantities and various cookies. Cookie dough keeps for 2-4 days in the refrigerator before baking.
Tips for Making and Baking Cookies
- Use room temperature ingredients, such as butter and eggs. This ensures the ingredients blend smoothly together.
- Properly measure ingredients. For dry ingredients, use the spoon and level method. Spoon flour into the measuring cup and level using the flat edge of a knife. Scooping the measuring cup into the flour will compact it and will yield an incorrect amount. For wet ingredients, be sure to use a liquid measuring cup.
- Don't skimp on chill time. Chilling the dough helps prevent spreading when baking the cookies, and it also helps the flavors enhance and blend.
- Use parchment paper or a silicone baking mat. Lining your sheet pans prevents the cookies from sticking and helps reduce spreading. It also makes clean-up a breeze.
- Use a cookie scoop to portion the dough. This ensures the cookies are all the same size so they bake evenly. Cookie scoops come in various sizes depending on how large or small you want your cookies.
- Monitor baking time. Start checking the cookies for doneness 1-2 minutes early. All ovens are different and this will prevent over-baking.
- Let cookies cool on the baking sheet for approximately 5 minutes before transferring them to a cooling rack to cool completely. This helps the cookies set up and prevents them from breaking.
How to Freeze Cookie Dough
- Not all cookie dough is alike. Dough for drop cookies, slice-and-bake cookies, and cut-out cookies freezes the best.
- Avoid freezing the dough for delicate cookies, such as pizzelles or florentines. These doughs are more batter-like and contain liquid that doesn't freeze well.
- For cookies decorated with granulated sugar, wait until just before baking to roll the dough in the sugar.
- Drop cookies: Use a cookie scoop to portion the dough onto a parchment-lined baking sheet. Flash freeze until firm, approx. 30 minutes. Transfer the dough to a zipper-top freezer-safe bag. Store in the freezer for up to 3 months.
- Slice-and-bake cookies: Shape the dough into a log and wrap it tightly in plastic wrap. Store in a freezer-safe bag.
- Cut-out cookies: Shape the dough into disks and wrap them tightly in plastic wrap. Store in a freezer-safe bag. Thaw the disks before rolling them out.
- To bake: Place the dough on a prepared baking sheet and bake according to the recipe's directions, allowing 1-2 extra minutes of baking time if the dough is frozen.
How to Freeze Baked Cookies
- Cool the cookies completely.
- Use parchment paper between the layers and store in a freezer-safe container or plastic bag for up to two months. The parchment paper prevents the cookies from sticking together, so it's easy to thaw exactly how many cookies you need.
- For cookies with frosting or icing, freeze them before frosting. When ready to enjoy, thaw and frost the cookies.
Tips for Storing Cookies
- Cool cookies completely before storing them. Store cookies in an airtight container. Most cookies will last 3-5 days.
- For frosted cookies, allow time for the frosting to set before storing. Use parchment paper between layers so the cookies do not stick together.
- For soft and chewy cookies, store a slice of bread in the container with the cookies. The bread's moisture will keep the cookies soft. The bread will dry out and can be discarded after use.
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