75 Top-Rated Cookie Recipes
Fresh-baked cookies are everyone's favorite treat, and they're super easy to make at home. Crisp and buttery, rich and gooey, big or small batches, the cookie recipes we love most can now be part of your E-Cookbook collection. Just visit southernliving.com/october2006, grab a handful of goodies from our "Test Kitchens Recipe Box."
We're also sharing our best cookie-baking secrets. You'll find everything you need to get a jump-start on the holiday season, including clever tricks for baking, decorating, and freezing cookies.
Make-Ahead Magic
Treat yourself to a batch of fresh-baked cookies anytime. Cookie dough can be stored in the fridge up to three days or frozen up to six months. Here are three make-ahead options.
Shape cookie dough into logs, and wrap in parchment paper. To prevent flattening on one side, place each log inside an empty cardboard tube from gift wrap or paper towels. Place in zip-top plastic freezer bags.
Shape dough with a small ice-cream scoop; lightly roll dough between palms to create smooth balls. Place on a baking sheet, freeze until firm, and transfer to a zip-top plastic freezer bag. Allow 2 to 3 minutes extra baking time for frozen dough.
Pack dough in an airtight container or zip-top plastic freezer bag. Before baking, thaw frozen dough overnight in the refrigerator.
Quick Cuts
Creating spectacular cutouts from rolled cookie dough is easier than it looks. Keep these tips in mind when preparing your favorite recipe.
For easy rolling, divide the dough into portions, and flatten slightly before chilling.
To prevent sticking, lightly dust both the rolling pin and countertop with flour. Too much flour, which incorporates into the dough as it's rolled, will make cookies dry and less tender.
Always place the rolling pin in the center of the dough, and roll outward. Decrease pressure as you roll to prevent thinning near the edges.
Don't worry if some cookies are a little thinner than others. Rather than reroll (which toughens the dough), place the thinner cookies in the center of the baking sheet and the thicker ones around the edges.
Use heavy-duty, shiny aluminum baking sheets with flat edges that allow you to slide cookies off the pan without distorting the shape. Avoid insulated baking sheets that can cause the butter in some doughs to melt and separate before the cookies are set.
For crisp-cut edges, place cutouts at least 1 inch apart on the baking sheet, and refrigerate until firm before baking. Never place cookie dough on a warm baking sheet.
Create a quick glaze for cookies with ready-to-spread cake frosting. Add food coloring a drop at a time to prepared vanilla frosting until you like the shade. Microwave at HIGH 10 to 15 seconds or until the frosting begins to melt. Stir until smooth, and spread quickly over cookies.
