Basic Cookie Hints

• Preheat the Oven – It takes about 10 to 15 minutes to preheat the oven.
  
  
• Ingredients at Room Temperature – All ingredients should be at room temperature unless the recipe states otherwise.
  
  
• Measure Accurately – Following the recipe, measure each ingredient using standard measuring spoons and measuring cups.
  
  
• Butter vs. Margarine –
  
  
• Butter adds a sweet, delicate, rich flavor to cookies. Use Butter if possible for baking cookies unless the recipe specifies otherwise. Unsalted butter is the preferred choice. Salted butter can be used, however different brands of butter use different quantities of salt, making it difficult to control the amount of salt in the recipe.
  
  
• Margarine is made from vegetable oils and can be substituted for butter in many recipes. Use stick margarine with at least 80% oil for baking. Avoid using Spreads and whipped margarine as they contain more air and are not suitable for baking.
  
  
• Avoid Over mixing the Dough – After the flour is added, mix just until the flour is incorporated with the rest of the ingredients. Over mixing can cause tough cookies.
  
  
• Make Cookies the Same Size – For even baking, the cookie dough placed on the baking sheet should be the same size and thickness.
  
  
• Selecting a Baking Sheet –
  
  
• Use a heavy gauge shiny aluminum baking sheet if possible; dark finishes absorb heat quicker and may cause the cookies to over-brown.
  
  
• The baking sheet should have low sides, or no sides.
    
  
• Baking sheets with a cushion of air between 2 layers are desirable as they help prevent over browning. As an alternative, stack 2 thinner sheets together.
  
  
• Greased or Ungreased –
  
  
• When a recipe calls for a greased baking sheet, lightly grease with vegetable shortening or a nonstick cooking spray. Using a dry paper towel or napkin is an easy way to spread the shortening without getting your hands messy.
  
  
• An alternative to greasing is to cover the baking sheet with either parchment paper or a non-stick baking pad. These eliminate adding extra fat to the cookies, and also make cleaning the baking sheet easier once your cookie baking is complete.
  
  
• When a recipe states to use an ungreased baking sheet, the cookies can be placed directly on the baking sheet and they should not stick after they are baked. Or you can still cover the baking sheet with parchment paper or a non-stick baking pad for easier cleanup at the end.
  
  
• Bake a Test Batch – Bake just one or two cookies to begin with. This will allow you to test the oven temperature and baking time before baking the entire batch of cookies.
  
  
• Use the Two-Inch Rule - Unless the recipe states otherwise, place cookie dough at least 2 inches apart to allow room for spreading. The baking sheet should also be at least 2 inches from the oven wall to allow good air circulation.
  
  
• One Sheet at a Time –
  
  
• Cookies bake better if you bake just one sheet of cookies at a time. If the cookies are baking unevenly, try rotating the baking sheet 180 degrees half way through the baking time.
  
  
• If you need to bake two sheets at a time, reverse the position of the sheets half way through the baking time, and rotate each 180 degrees. 
  
  
• Bake the Minimum Time –
  
  
• Check for doneness at the minimum time length stated in a recipe, then bake a little longer if needed. Cookies can easily overbake; watch for visual clues for doneness such as brown edges. Most cookies are done when they are just barely set (when touching the top still leaves a slight indentation.)
  
  
• Baking times given in a recipe are only guidelines; each oven is different and may require more or less time than the recipe states.
  
  
• Use a clean toothpick to check for doneness in bar cookies. If just a few moist crumbs cling to the toothpick, they are probably done. Bar cookies continue to cook after you remove them from the oven.
  
  
• Let the Baking Sheet Cool – Cookie dough should be placed on a cooled baking sheet. Otherwise the dough starts to soften and the cookies start spreading before they are placed in the oven.
  
  
• Cool a Bit Before Transferring – If the cookies seem to fall apart when removing them from the baking sheet, let them cool on the baking sheet one or two minutes before transferring them to a wire rack to cool completely.
  
  
• Reheat in the Microwave –
  
  
• Soft or chewy cookies can be heated briefly in a microwave oven to restore that just-baked freshness. Wrap a single cookie in a paper towel and microwave 10 to 20 seconds or until soft. Cool before serving.
  
  
• Crisp cookies do not reheat well in the microwave as they loose their crisp crunchy texture.
  
  
• Avoid reheating frosted cookies, as the frosting liquefies and melts off the cookie.
  
  
• Freezing Cookie Dough –
  
  
• Freeze cookie dough for a just-baked treat anytime of the day or night. Most cookie dough freezes well up to one month.
  
  
• Form cookie dough into individual balls. Place on a parchment paper lined plate in the freezer 2 to 3 hours or until they are completely firm. Don’t let them touch or they will fuse together. When the dough balls are firm, transfer them to an airtight plastic bag or container.
  
  
• Refrigerator cookies that you have already formed into a log shape are easily frozen. Wrap the logs in wax paper or plastic wrap, then place in an airtight plastic bag or container.
  
  
• When baking frozen cookie dough, use a lower oven temperature than the recipe states to allow the dough time to thaw and spread as they bake.

 Drop Cookies – Drop cookies are easy to make, just drop and bake, no shaping required. They are normally irregularly shaped, as you are just dropping the dough onto the baking sheet.

• Depending on the desired size of the cookie, use either a teaspoon or tablespoon from your flatware, fill the spoon with dough and use another spoon or rubber spatula to push the dough off the spoon onto the baking sheet.
  
  
• Use a small ice cream scoop instead of a flatware spoon for dropping the cookie dough. The scoop makes it easier to keep the cookies a uniform size.
  
  
• Drop the same amount of dough for each cookie. Having the same amount of dough will ensure the cookies bake evenly.

 Shaped Cookies – Rolling the dough into a ball is the most common shape for cookies. Forming dough into crescent shapes or logs, pressing the dough through a cookie press, and flattening the dough with a fork in a criss-cross pattern are other types of shaped cookies.

• To form into balls, roll the dough between your palms until it forms a ball. If the dough is too sticky, either refrigerate until slightly chilled, or dust your hands with flour.
  
  
• Use a fork to press a criss-cross shape, such as for peanut butter cookies.
  
  
• Using a cookie press may take a little practice. Hold the cookie press so that it is upright and touching the baking sheet. Force the dough through the press until the dough can be seen at the rim of the press. Lift the press straight up once the shape is formed.
  
  
• For a cookie press, if the dough is too stiff and wont press, let the dough stand at room temperature briefly until it softens. If you cannot form crisp shapes because the dough is too soft, refrigerate the dough briefly until it becomes stiffer. 

Refrigerator Cookies – Also known as icebox cookies. Unless the recipe states otherwise, the dough is typically rolled into a log shape, wrapped in wax paper or plastic wrap, refrigerated until chilled, then sliced and baked.

• Nuts and fruits are generally chopped smaller in refrigerator cookies to make the dough easier to slice. If the nuts and fruits are too large the cookie dough may break apart when slicing.
  
  
• Wrap the dough tightly in wax paper or plastic wrap to prevent it from drying out while refrigerating.
  
  
• To keep a nice round shape, place the wrapped cookie rolls in a tall glass, and place the glass on its side in the refrigerator. The round glass helps prevent the bottom of the dough from flattening out.
  
  
• Use a sharp knife to cut the slices. Take one roll from the refrigerator at a time, keeping the rest refrigerated until ready to use.
  
  
• Once you have shaped the dough into a log shape try rolling it in nuts, sugar sprinkles, coconut, or other toppings before refrigerating. When the dough is sliced the edges have a decorative edge.

Cutout Cookies – The dough is normally chilled before using, and then rolled on a flour-covered board.

Then the fun begins. The dough is cut into any shape you desire with cookie cutters; perhaps stars and candy canes for Christmas, hearts for Valentines Day, shamrocks for St Patrick’s Day, and pumpkins for Halloween. If you don’t have a cookie cutter, use a drinking glass to make circles, or just cut the dough into squares or triangles with a knife.

• Handle the dough as little as possible to produce light tender cookies. Over handling causes tougher cookies.
  
  
• Dough for cutout cookies is easier to handle after it has been refrigerated for awhile, especially if there is butter in the recipe.
  
  
• Lightly dust the work surface and rolling pin with flour to prevent sticking. Use as little flour as possible, as extra flour worked into the dough can make the cookies tougher.
  
  
• Place wax paper, parchment paper, or freezer paper on the surface where you are rolling the dough to make cleanup easy; when finished rolling and cutting all the cookies, just crumple up the paper and discard.
  
  
• Roll the dough from the center out into a circle or rectangle, usually to a 1/8 or ¼ inch thickness. Keep a uniform thickness so the cookies bake evenly. Thin cookies are crispier, thicker cookies are chewier.
  
  
• Dip the cookie cutter in flour before cutting the dough to prevent the dough from sticking to the cutter.
  
  
• Cut out the shapes as close together as possible to reduce the amount of dough scraps left over. Generally re-rolling the scraps only one time is desirable, as the more times they are rolled, the tougher the cookies may become.
  
  
• Carefully slide a spatula under the cutout shape and transfer to the baking sheet. Use a spatula that is large enough to support the entire cutout.
  
  
• For an easy decorated cookie, try sprinkling the cutout cookies with sugar sprinkles before baking. Or frost and decorate after the cookies are baked and cooled. Decorating cutout cookies has endless possibilities.

Bar Cookies – Possibly the easiest of all cookies to make is the bar. The dough may be thin and poured, or thick and patted into the pan. There may be layers of fruit or fillings, and there may be crumbly toppings. Bar cookies are baked in a pan with sides instead of on a baking sheet. After baking and cooling, they are cut into shapes such as squares, triangle or diamonds.

• The baking pan is typically lightly greased and dusted with flour, or sprayed with a nonstick cooking spray to prevent the bars from sticking to the pan after baking.
  
  
• An alternative to greasing and flouring is to lightly grease the pan then line with parchment paper. The edges of the parchment paper should extend above the edge of the pan. After the bars are baked and cooled, grab the top edges of the parchment paper, and lift from the pan. Remove the parchment paper and discard, and then cut the bars into shapes.
  
  
• Pans can also be lined with foil to make bars and brownies easier to remove. Start with a piece of foil larger than the pan. Turn the pan upside down and mold the foil around the bottom and sides of the pan. Remove the foil, turn the pan right side up and place the formed foil in the pan. The edges of the foil should extend above the edge of the pan. Lightly grease the foil, pour in the batter and bake as directed. After the bars are baked and cooled, grab the top edges of the foil, and lift from the pan. Remove the foil and discard, and then cut the bars into shapes.  

• Spread the batter evenly in the pan. If one side or corner is thinner than another, it bakes quicker and over bakes before the rest of the pan is done.
  
  
• Follow the recipe directions for when to cut. Most bars and brownies are cooled before cutting, however some bars are easier to cut while still warm.
  
  
• To cut perfectly sized bars, position a clean ruler on top of the bars and make cut marks with the tip of a knife. Use the ruler as a cutting guide. Use a sharp knife to make a clean cut through the bars.
  
  
• To make diamond shapes, first make a diagonal cut from one corner of the pan to the opposite corner, and then make diagonal cuts at 1½ inch intervals parallel to the first cut. Next make a lengthwise cut through the center of the pan from the top edge to the bottom edge, and then make lengthwise cuts at 1½ inch intervals parallel to the first cut, forming diamonds. 

Storing Cookies – Cookies are so delicious when freshly baked that there may not be any left to store away for later. If you do have cookies that need storing, follow these tips:

• Allow cookies to cool completely before storing.
  
  
• Store crisp cookies and soft or chewy cookies separately, otherwise the soft cookies may cause the crisp cookies to loose their crunch.
  
  
• Store each cookie type separately to avoid mingling the flavors.
  
  
• Store at room temperature in containers with a tight fitting lid. Layer the cookies, separating the layers with a piece of wax or parchment paper.
  
  
• Avoid storing cookies in airtight plastic bags sitting at room temperature except for short intervals, as these can promote moisture to build and cause spoilage.
  
  
• Allow icings to dry completely before storing. Store cookies with cream cheese frostings in the refrigerator.
  
  
• For freezer storage, wrap cookies in foil or plastic wrap, seal in airtight containers or airtight plastic bags. Most cookies freeze well for 3 to 6 months. Thaw the wrapped cookies at room temperature before serving.

Packing and Shipping Cookies – Cookies are nice to share with family and friends. Use these tips to help ensure the cookies arrive at their destination tasting and looking as wonderful as the day they are baked:

• Choose sturdy cookies for shipping. Most bar, drop, shaped, and refrigerator cookies travel well. Cutout cookies and any cookie that is thin and delicate may break or crumble during shipping.
  
  
• Cookies that require refrigeration are not generally good for shipping, as they may spoil before reaching their final destination.
  
  
• Allow cookies to cool completely and any icing to dry before packing. Pack and ship as soon as possible after baking so the cookies will arrive still fresh.
  
  
• Wrap in bundles of two, placing the bottoms together. Wrap bars individually. Wrap crisp cookies separately from soft or chewy cookies. Wrap strong flavored cookies, such as gingersnaps, separately from mild-flavored cookies, such as sugar cookies.
  
  
• Line a tin or box with crumpled wax paper, tissue paper, or bubble wrap to provide a cushioning. Pack the wrapped cookies snuggly in the container. Fill in empty spaces with more crumpled wax paper or tissue, including around the sides and over the top of the cookies.
  
  
• Place the cookie container in another sturdy outer box, cushioning all sides with crumpled paper, bubble wrap, or Styrofoam pellets.