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Baking Cookies - Tips and Tricks

March 9, 2007

Young Boy and Girl Baking CookiesEver wonder how bakeries get such round cookies? I know they use molds but they can be costly when you have to buy so many. Here is a useful tip that I do when baking cookies.

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I save all my jar tops (the metal ones such as spaghetti jar tops). I grease them thoroughly and put my cookie dough in each one, then flatten it down with a spoon. I then place them on a cookie sheet and bake. When slightly cooled, I then pop them out and they are all the same shape and size. No need to purchase cookie molds when you can use your imagination. Just remember to grease the jar tops well and remove the rubber ring if jar top has it.

I also bake in tin cans. Tuna Cans make perfect cupcakes. Clean them well in lemon juice first.

By Carolyn from E Northport, NY

 
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21 More Solutions

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Gold Post Medal for All Time! 555 Posts
December 10, 2019

While making my cookies for my family cookie exchange, I decided to put these together for my daughter, who is pregnant with twins! I happened to have regular and small cookie cutters of gingerbread figures and just wanted to give anyone with children or pregnant the idea that they can do so as well!

Gingerbread cookies with small "babies".

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Bronze Post Medal for All Time! 146 Posts
June 3, 2010

Everyone likes to bake cookies, children as well as experienced bakers. Recipes will most often guide you through whatever cookie you're making, however these tips might add to a cookie baker's success with every different kind of cookie.

 
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January 14, 2010

When a particular baking item, such as chocolate chips, is on sale, I buy it and make a large batch of cookies. We enjoy half right away, and I freeze the other half for when friends drop by or we just feel like a home baked treat!

 
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Bronze Tip Medal for All Time! 64 Tips
November 30, 2005

I never know when the urge to bake cookies will hit me these days, so I leave the box with the sticks of margarine out of the fridge on the counter so it is soft when I'm ready to use it.

 
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Bronze Tip Medal for All Time! 64 Tips
December 4, 2007

Baking time short? Find 1 or 2 friends to swap cookies with you. Do a double or triple batch of your fav and she does the same, and you swap.

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Great when you don't have time to do a lot of variety or go to a big cookie swap party!

 
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January 12, 2005

When making homemade cookies always add 1/2 cup dry oatmeal. Your cookies will not spread all over the pan and they will be delicious! By carol

 

December 18, 2004

While one batch of cookies is baking, I prepare the next batch on parchment paper or foil. As soon as a batch is removed from a cookie sheet, the next batch, on the paper, is slid onto the sheet and goes right in the oven. Speeds up things a lot!

 
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November 3, 2004

I bake all of my cookies on a stoneware pizza pan. Any stoneware oven piece is perfectly good. I spread a very thin layer of oil on. Just enough to coat it but not enough to fry the cookies.

 
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Questions

Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.

December 10, 2004

Every Christmas I like to bake an assortment of cookies for friends, but it is such a struggle. I live in Hawaii and am convinced the humidity is ruining my cookie baking but I don't know how to counteract the effects. Cookies are either burned, not baked enough, soft, too hard .... something! Can anyone give me a general idea of what I am up against? I see corrections in recipes for high altitudes but nothing for high humidity.



Mahalo,

Elaine

Answers

By (Guest Post)
December 10, 20040 found this helpful

I grew up in New Orleans, and I have two thoughts:
1: Borrow an oven thermometer and make sure your oven is the temperature you think it is. It may not be the humidity.

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2: Ask your neighbors and friends in the area for their cookie recipes.
3: (Sorry, this one costs money): Look for insulated baking sheets if your cookies are only burned on the bottom.

 
By (Guest Post)
December 11, 20040 found this helpful

Sometimes it can be your cookie sheets if they are coated with the older "black" teflon popular several years ago. They required that you turn your oven down 5 degrees lower. Also, if you use glass bakeware for anything, you may need to lower the temperature 5 degrees. I also agree that it may be that your oven is off in its temperature--you may be needing a new thermostat. Check it with an oven thermometer.

 
By christina (Guest Post)
March 24, 20060 found this helpful

Definitely is the humidity... i live in Singapore and cookies are fine when I cook in an air conditioned kitchen (a rarity), but I've just moved to a place without air conditioning in the kitchen and my cookies don't rise any more at all.

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would love to find a solution.

 
September 24, 20220 found this helpful

Lessen the Recipe's Liquid.
Store Flour and Sugar in the Refrigerator or Freezer.
Increase Baking Time (but not the baking temperature.)
Run a Fan or the A/C.
Store Baked Goods in an Airtight Container, Or in the Fridge.

 
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December 20, 2010

Does any one line their cookie sheets with parchment paper before baking?

By waitress

Answers

December 20, 20100 found this helpful

I've used parchment to line my baking sheets for years.

 
December 20, 20100 found this helpful

I use parchment paper for several reasons. First, don't have to wash the cookie sheet. Second, can have the next batch ready to bake. Third, I pull off the entire sheet with cookies still on it onto the cooling rack.

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It can also be used in cake pans esp. if making an upside coffee; it will come out cleanly without using extra shortening.

 

Bronze Feedback Medal for All Time! 124 Feedbacks
December 22, 20100 found this helpful

Always!

 
December 25, 20100 found this helpful

I have used parchment paper for baking cookies, cooling fudge etc for years. The cookies seem to bake better and more evenly. You can use the same sheets of paper for several batches and you never have to wash cookie sheets again.

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I would be lost without parchment paper when I make my Christmas cookies each year. Love the stuff.

 

Silver Post Medal for All Time! 288 Posts
January 26, 20110 found this helpful

Yes, sure helps with clean up. Love it. And also I use heavy duty foil and wipe it off between each pan full. GG Vi

 
March 22, 20110 found this helpful

I use parchment paper under almost everything. When I broil anything, parchment paper in the bottom of the broiler pan makes clean-up effortless. Most times you don't even have to wash the pan. (Just a wipe will do).

 
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September 24, 2010

How would I calculate the cost of baking cookies?

By donna from Orlando, FL

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Bronze Feedback Medal for All Time! 186 Feedbacks
September 24, 20100 found this helpful

You have to know how many cups are in the bags of flour, sugar, etc. that you use. Then you need to know the cost of those bags, then take the number of dozens of cookies the recipe makes into the total cost of the ingredients. I did that many years ago, when I was married, to compare the cost of homemade cookies, with the cost of bakery cookies. There might be an easier way to do it, but this is the only way I could figure out. I only used the cost of the larger ingredients. Seasonings, etc, you don't use that much of in a recipe.

 
September 27, 20100 found this helpful

Doing the math on ingredients is the simple part. Donna said "baking" cookies so I'm thinking she might mean the actual cost of the baking process in her oven. I would be interested in knowing that as well. Is it worth trying to figure that into the cost? If one were baking all day long, I imagine it would be worth adding into the cost of the cookie ingredients, especially if you're trying to recoup and make a profit at a bake sale or other enterprise.

 
September 27, 20100 found this helpful

1st you need to calculate the cost of raw product by ounce. There are good sources online for measurements such as how many ounces in a pound ect. Keep your list! You must also use an accurate scoop to measure cookie dough, as in 1 ounce scoop per cookie, how many cookie's per baking pan. So make a small normal batch see what your yield is. So when you know what 1 batch will yield, you take the total cost of raw product divided by the number of cookies you made, that yields the cost of 1 cookie. For the spices that go into the dough you can estimate that cost, probably .35 cents per batch, if you are using more expensive spice up that cost a bit. If you are wanting to resale these cookie's take the cost of the individual cookie and divide this by .45% the total will give you a resale amount that allows for a modest profit. hope this helps.
Widetrack, Livingston, TX

 
August 15, 20130 found this helpful

Finding the cost of ingredients in a baked goods recipe is always a challenge, because your results can be wildly inaccurate if you are simply counting the cups of a given ingredient used in the recipe.

The reason is that there are several conversions that need to occur during the ingredient factoring process so that an accurate ingredient cost assessment to be made, and those important conversions are bypassed when the baker is only counting units of measure.

A better method to determine the cost of ingredients in a baked goods recipe is often to: a) determine the weight of each ingredient, then; b) find the weight and cost of the ingredient when purchased, then; c) factor the in-recipe ingredient cost based on those figures.

A recipe-cost calculator - especially one specifically designed for baked goods - is one way to make the challenge of pricing a baked goods recipe much easier.

A well-designed calculator will be programmed to automatically perform the complex math involved with obtaining a true and accurate cost of each ingredient in the recipe, and will accomplish the task quickly, with a minimum of input.

One example of an online recipe-cost calculator for baked goods can be found in the reference links below.

Reference:
www.pricingbakedgoods.com

 
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June 14, 2005

Tips and recipes for freezing cookies and cookie dough. Post your ideas.

Answers

By Linne Dodds (Guest Post)
June 16, 20040 found this helpful

We recently found out how well Brownies Freeze.
We always wasted some & finally decided to stick half of them in a freezer bag.It worked Great!
The second half of the batch actually seemed to last longer than the first half did when we defrosted them.

 

Diamond Feedback Medal for All Time! 1,023 Feedbacks
June 14, 20050 found this helpful

To have fresh baked cookies instantly, freeze cookie "balls" on sheets, then bag them and write directions on bag for baking so that family members will also be able to bake "fresh cookies" Yum

By Sonya

 

Diamond Feedback Medal for All Time! 1,023 Feedbacks
December 5, 20050 found this helpful

When making cookies for the holiday I make double batches of the dough, roll into a log shape, wrap in plastic then in foil, put in freezer. When you have unexpectedly forgot a gift you just needs to slice and bake.

By Beachers from West Covina, CA

 
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December 25, 2014

cookie stampsWhat is the best way to care for Rycraft ceramic cookie stamps?

By Nancy F.

Answers


Gold Post Medal for All Time! 677 Posts
June 14, 20180 found this helpful

Hand wash and dry.

 

Bronze Feedback Medal for All Time! 196 Feedbacks
June 14, 20180 found this helpful

They are pretty sturdy and low maintenance. Just never put them away wet...they need to be dry before being put away.

Ideally they should be stored where they get good air circulation...but that isn't always possible.

Never store them in plastic containers if you can help it...as sometimes if there is the least bit of moisture in the container it can cause damage to the ceramic.

They have a neat website with lots of info about their history. There is a contact info if you want to chat with them to verify you are taking the best care of your investment www.rycraft.com/contact

Happy baking!! Enjoy them!! They were meant to be used!

 
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June 21, 2011

Why do my chocolate chip cookies turn two tone?

By Robbyn from Davenport

Answers


Bronze Feedback Medal for All Time! 188 Feedbacks
June 22, 20110 found this helpful

It's a matter of them having at one point gotten too warm, the chocolate fats have risen to the top and are visible now. There is no quality issue but if you've had them for a long time, you'll notice they don't taste as yummy.

 

Gold Post Medal for All Time! 846 Posts
June 22, 20110 found this helpful

What do you mean by two tone? Do you mean the bottoms being darker than the top or do you mean the melted chocolate within the cookie spreading into the dough?

 
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December 24, 2014

What is the best way to care for Rycraft ceramic cookie stamps?

By Nancy Fallert from Leavenworth, WA

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Bronze Answer Medal for All Time! 220 Answers
December 25, 20140 found this helpful

Well, you might check the Rycraft Cookie Stamps website for help or to their customer service to ask your question.

I don't have this type of cookie stamp but I have other ceramic baking tools and keep them by washing between uses and keeping them separated in cloth (to avoid chipping) and in a box in the kitchen.

 
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July 15, 2021

I have a problem with my oven baking cookies, biscuits, etc. too quickly on the bottom and they often burn. I've tried different remedies to correct this, but they don't work. Does anyone have a solution? Thanks.

Archives

ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

December 20, 2010

When baking cookies that tend to stick to the pan, use parchment paper made for baking. That way you don't have to use a chisel or throw away your pan, or worse yet; have to soak the pan for a week!

 
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September 24, 2010

I am going to make cookies to give as birthday gifts. I don't know how to figure the cost into my overall budget.

 
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June 3, 2010

Tips for making cookies. Post your ideas!

 
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February 5, 2010

If you have a lot of holiday baking to do, use parchment paper on your baking sheets.

 
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January 14, 2010

When you are baking cookies, try to bake only 1/2 a batch and freeze the rest for later.

 
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