Beth Dreiling Hontzas Styling: Rose Nguyen Food Styling: Rebecca Kracke Gordon
These cookie baking tips will have you baking in a pro in no time! With a little help from our tricks, you'll have perfectly delicious cookies every time.
- If the cookie bottoms are brown and the tops are undercooked, the problem could be one of the following: a dark baking sheet, too much sugar in the recipe, or baking on the lowest rack in the oven.
- When tops brown but the bottoms are undercooked the problem could be that the heat circulation is blocked from below by another pan, the oven rack is too high, or the heat is too high.
- Cookies will spread too much if you place dough on a warm baking sheet, the oven isn't hot enough, or the baking sheet was greased unnecessarily.
- Cookies are gummy if they are underbaked, cooled on the baking sheet instead of a rack, or, for bar cookies, were cut before thoroughly cooled.
- If the cookies are hard and dry, the oven could be too cool, the baking time too long, or there is too much flour in the dough.
- Measure liquid ingredients in a glass measuring cup. Solid ingredients should be spooned in metal or plastic measuring cups.
- Pack brown sugar firmly into dry measuring cups for an accurate measurement.
- Coat a glass measuring cup with cooking spray for easy removal when measuring corn syrup.
- Before cutting bar cookies, place them in the freezer to harden.
- Use shiny baking sheets; dark pans absorb more heat and can cause over browning.
- Start your holiday baking with fresh boxes of baking soda and baking powder.
- Coat knife or scissors lightly with flour before chopping candied fruits.
- Grate fruit rind with a zester plane found at most cooking shops.
- Store nuts in heavy-duty storage bags in the freezer for a longer shelf life.
- Vanilla candy coating (commonly referred to as almond bark) can be found in the baking section of grocery and craft stores.
- Arrange baked and cooled cookies in airtight containers. Line bottom with aluminum foil, plastic wrap, or wax paper. Separate each layer with aluminum foil or wax paper. Seal container, and label with contents and date before freezing.
- Most cookie doughs can be tightly wrapped and stored in the refrigerator up to one week or in the freezer up to three months.
Patty's Favorite Recipes: