Tips & Tricks - Cookies
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Use parchment paper or a Silpat mat when baking cookies so they don’t stick to the pan
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For sugar cookies, roll the dough out onto the baking sheet. Make your cut-outs, remove the excess dough from around the cookies, and bake. This way you don’t have to move the cookies and mess up the shapes!
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Do you want homemade cookies in a flash? Try Freeze ‘n Bake!
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After making a batch of cookie dough, place scoops of dough on a cookie sheet lined with parchment paper. Wrap the cookie sheet in plastic wrap and place it in the freezer.
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After the dough has frozen, transfer it to a freezer bag and keep it in the freezer for a couple of weeks. If you want to keep them in the freezer for more than a couple of weeks, wrap the dough in plastic wrap and then place in the freezer bag.
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To Bake: Just place the frozen dough on a cookie sheet and bake them as you normally would. Just add a few minutes onto the baking time.
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You can also freeze baked cookies. Make sure the cookies have cooled completely, wrap them in a few layers of plastic wrap and place in a freezer bag before freezing. When you’re ready to eat them, defrost them at room temperature or pop them in the microwave
Cookies Table from Professional Baking 4th Edition by Wayne Gisslen |
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Problem |
Causes |
Too tough |
Flour too strong |
Too crumbly |
Improper mixing |
Too hard |
Baked too long or baking temp too low |
Too dry |
Not enough liquid |
Not browned enough |
Baking temp too low |
Too brown |
Baking temp too high |
Poor flavor |
Poor ingredients |
Surface or crust sugary |
Improper mixing |
Too much spread |
Baking temp too low |
Not enough spread |
Baking temp too high |
Stick to pans |
Pans improperly greased |