Cookie baking tips


Today’s Food section contains a wish list full of cookie recipes. But making great cookies takes more than the ability to follow directions. Here are some tips for baking the best:

When making refrigerated dough, label it with the amount of time it needs to chill and the time you put it in the refrigerator. (RUTH FANTASIA /TIMES UNION)

1. Use the best quality ingredients. They’ll produce the tastiest cookies.

2. Unless otherwise noted, use large eggs.

3. Use unsalted butter and nuts.

4. Use pure extracts of vanilla or almond.

5. If making multiple types of cookies at one time, start baking cookies that require the lowest oven temperature first and work up to those requiring the highest heat setting. It’s easier for an oven to heat than to cool down.

6. Measure carefully. When measuring flour, whisk the flour before scooping it and then level with a knife. Do not sift unless the recipes says to do so.

7. Chill dough for cut-out cookies. Soften it at room temperature for a few minutes before rolling out. Before you put the dough in to chill, write the time you put the dough in the refrigerator and how long it needs to be chilled on a sticky note and stick it to the dough.

8. Rolling dough out between sheets of parchment paper can reduce the amount of flour you’ll need to prevent it from sticking, and make it less messy.

A wire cheese cutter makes slicing cookie dough fast, and prevents smashing it. (RUTH FANTASIA/TIMES UNION)

9. When making slice-and-bake cookies, use a wire cheese cutter to slice the dough. It won’t mash the dough like a knife can.

10. For stick-free baking and easy clean up, line cookie sheets with parchment paper. Silicone-coated parchment paper is reusable and even less prone to sticking. Get it at The Confectionery House in Troy.

11. Leave 2 inches of space, or more if making larger cookies, between cookies so they don’t spread into each other.

12. Cool cookie sheets between uses so the raw cookies don’t begin to cook before you place them in the oven.

13. Adjust baking times to achieve the cookie texture you crave. A little less time produces chewier cookies; a little more time makes them crispy.

14. Bake bar cookies in the pan size indicated in the recipe.

15. Cool cookies completely before decorating.

Categories: Baked goods, Cookies
Ruth Fantasia

4 Responses

  1. Judy says:

    Typo on item 12 – Cool not cook.

    Wax paper can also be used to roll out cookie or pie dough, and cheaper than parchment. Wipe the counter with a damp sponge first to keep the wax paper from slipping.

  2. Ruth Fantasia says:

    Ruth writes: Judy, Thanks for the correction on the typo. Obviously, I need an editor.

  3. Harper says:

    It should be noted that while wax paper is suitable for rolling out dough like Judy suggested, it should not be used as a substitute for parchment paper in other situations, like lining a baking sheet. There’s definitely a difference between the two!

  4. Judy says:

    True Harper – the only time wax paper and heat should be combined is when you are “ironing” fresh fall leaves for decorating!