Tips for making cookies. Post your ideas!
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!
I make several batches of cookie dough, different kinds, one right after the other, without washing the mixer or measuring utensils. Saves a lot of time. Then I can bake the cookies or refrigerate some of the dough and bake them at my leisure.
I remove cookies from cook sheets and place them on paper towels or waxed paper to cool. Once they are cool, I put them in tins, or zip-locs and toss the towels in the trash. Remove cookies from cookie sheets while they are still warm or they may stick.
Make double batches of cookie dough, and freeze part in balls or slices. Then you can bake fresh cookies any time.
To save time, avoid making cookies that need to be rolled and cut, then decorated. Stick with bar cookies, drop cookies and refrigerator cookies. Who wants to spend 10 minutes decorating a cooky that will be eaten in 2 seconds?
Toasting nuts or oatmeal before adding them to cookies enhances the flavor. Put them in a shallow pan and toast in the oven at 350 degrees F for 10-20 minutes. Stir them every 5 minute so they don't burn.
(12/08/2004)
By Linda
If you are making large cookies with more that a tablespoon of dough, I always put my rack up one level higher in the oven. It seems to keep the bottoms from browning too bad. Also use a cold cookie sheet, they work swell. (12/08/2004)
Use the wax paper between layers of cookies in the tins and use the paper towels for spills.Much less wasteful. If you cool the cookies on racks you just need to wipe them and put them away, no need for the paper towels. (12/09/2004)
By Linne
It is no more trouble to make big batches of cookies than a small batch. You can cook some and make rolls of cookie dough, wrap and freeze for later use.
Be sure to label the cookie dough with baking instructions.
(12/16/2004)
By Syd
When baking, in order to remember which ingredients have been put into your bowl do this: Place all items to the left of your bowl. As you use them; move to the right of your bowl. You'll know what you've already placed in the bowl and everything on the right is ready to wipe down and put away.
(12/18/2004)
By Marian
I make small size cookies, and stack them in empty Pringle cans. You can cover the cans with Christmas wrap to give as gifts, or pop them in the freezer to enjoy later.
(12/18/2004)
By Harlean
I stumbled on an easy way to remove cookies from baking sheets while they are still warm (not hot). I used the non-serrated edge of a pie server and it worked great. -
By Albert
When baking cookies that need to be "rolled" in powdered sugar, it is much easier to put a few at a time in a paper sack or plastic zip lock and just shake them while still warm. Be sure to do it a second time after the cookies have cooled. You can add a drop or two of food coloring to the powdered sugar and shake before you add the cookies.
(12/23/2004)
By Great Granny Vi
When rolling out sugar cookies, I use powdered sugar rather that flour to roll them out. This way I'm not adding more flour to the recipe than called for plus it doesn't leave the white "flour" spots on the cookies after they have baked. (12/27/2004)
By Vicky
If you don't have the air cushioned cookie sheets, just stack two regular cookie sheets together. No more burnt bottoms and lots cheaper than the air sheets!
By Debbie (01/10/2005)
By ThriftyFun
Make cookies taste even better. When rolling out cookie dough, sprinkle board with powdered sugar instead of flour.
By Chell (01/20/2005)
When making sugar cookies use powdered sugar rather than granulated. It's not cheaper but the cookies are so much nicer. (01/20/2005)
By Babs
I've started lining all my baking sheets with nonstick aluminum foil. It's absolutely amazing how easy the cookies slide off. If the recipe calls for greasing the baking sheet, you don't need to with the nonstick foil. I have a bar cookie recipe that is difficult enough to remove when you've greased the sheet, but next to impossible to remove the one time I forgot to grease it. But when I used the nonstick foil and did not grease it, they still were super easy to remove. AND it makes cleanup a snap! (01/22/2005)
By Debbie
You can make your own powdered sugar by putting a cup of regular sugar in the blender and running it on high briefly. (05/20/2005)
By Jean
Keep cookie dough from sticking to cookie cutters by chilling the dough before you roll it out. Dip each cookie cutter in oil before pressing into the dough and the cookies will cut cleanly.
(06/13/2005)
By Chell
If you add about 1/2 cup extra of flour to your choc. chip cookie recipe the cookies bake up nicely and hold their shape better. Nice looking cookies, still taste the same. (06/17/2005)
By kidsNclutter
When saving extra cookies in a cookie jar or some where else like a container throw in a slice of bread to keep the cookies moist. Prevents them from going hard. (07/23/2005)
By Tanya
To entertain the kids, I let them mix the dry ingredients together while I cream the eggs, butter and sugars. By the time it's ready, they have mixed it better than any sifter, then they measure the chips or nuts (we buy bulk) by scooping it from the big container. It might be a little messy, but can cut down the prep time ! (01/13/2006)
By Kelly
I freeze dough in ice cube trays, then pop out what I need for toaster oven or regular oven. A and H baking soda box has a great recipe for 8 dozen chocolate chip. I can only get 6, but I save 32 individual cookies in the trays I have, for rainy day emergencies, and still have enough left over for the guys! I set aside a few plain ones for the baby, not enough teeth for chocolate yet! (01/20/2006)
By Kelly
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