I went to my first ever cookie exchange this week. (It was fabulous and terrible. I got 6 dozen cookies and the taunt me every time I pass by and I have hardly any will power against cookies). I made Sugar Coated Chocolate Cookies (I'll post the recipe soon). Cookies and I have a bit of a turbulent relationship. We don't always get along. However I came across a couple of helpful hints this week and thought I'd share.
- Use parchment paper. You don't have to spray it with any non-stick spray and you can reuse it. My cookies came off perfectly every time. And it helps cookies not spread so much and keep their shape so they look prettier.
- If you're using metal pans run cool water on the back side of them between batches to cool them down. It will keep your cookies from cooking right as you put the dough on the pan. This works very quickly, I think it took maybe 30 seconds. If you are concerned about wasting water for this I think you could put some cool water in your sink and set the pans on top and it might work just as well.
Any body else have any good cookie tips?
3 comments:
My best cookie tip: Eat all the leftovers right away! That way, you get it all over with in one guilty indulgence, and they can't tempt you any longer!
Maybe everyone knows this, but I recently learned that shortening makes softer cookies, while butter makes crispier cookies. So if I have a recipe that is too smushy or too crunchy, I just sub some of the fat for the other type.
The parchment paper tip is a good one - I'm going to add it to tomorrow's grocery list! Thanks Myra!!
I always turn my oven down 10 degrees from the suggested temperature when I'm baking.
Post a Comment