Secrets To Making Perfect Cookies
 Baking is a science and cookie baking can put even the best bakers to the test!

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Secrets To Making Perfect Cookies

 Read your recipe carefully before starting.

Be sure you have all the ingredients called for and that you understand the recipe clearly.


 Remember - If it is worth doing, it is worth doing right!

Cultivate the do-it-right attitude and habit.  Baking demands accuracy and care. Unlike other kinds of cooking, such as soups or stews, you cannot improvise or substitute ingredients.

Never carry on another activity while you are mixing a recipe. Distractions, no matter how small, lead to mistakes. Let the telephone ring!

Use good tools and utensils.

Assemble all the bowls, pans, and utensils you will need on your counter or worktable before starting. Use standard measuring cups and spoons.

Use correct pan sizes.

Use the type of pan specified in the recipe. Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time. Larger, shallower pans need increased heat; smaller, deeper pans need decreased heat. The size of a baking pan or dish is measured across the top of the container from the inside edge to inside edge. The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim.

Prepare the pan carefully according to the recipe. Place pans as near the center of the oven as possible. Do not place pans directly over another and do not crowd the oven (this makes for uneven baking).

Use top-quality ingredient and assemble the ingredients before starting.

You can't expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality. If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding.

Baking Powder and Baking Soda:  Check expiration dates of Baking Powder and baking soda, replacing if necessary. For testing purposes, baking soda should bubble when added to vinegar and baking powder should bubble when added to hot water. Be sure to mix baking powder and/or baking soda into the flour before adding to the wet ingredients; this distributes everything evenly so your cookies won't end up with large holes.


Controlling Spread in Cookies with Baking Soda:
From How Baking Works; Exploring the fundamentals of Baking Science, by Paula Figoni

Cookies spread across a cookie sheet when a they have too little structure and cannot hold their shape. Whether this is desirable or not depends on what kind of cookie you wish to bake, but often some spread is desirable.

There are many ways to increase cookie spread: One way is to add a small amount of baking soda, as little as .25 to .5 ounce (5 to 15 grams) for 10 pounds (4.5 kilograms) of cookie dough. This increases pH of the dough, weakening gluten, and also weakening egg protein structure. With less structure, cookies spread more and have a coarser, more porous crumb. Since moisture evaporates from a porous crumb more easily, baking soda often provides for a crisper crumb, as well.

Measure baking soda carefully. Baking soda increases browning significantly, and if used at too high a level, it leaves a distance salty-chemical off flavor. Too much baking soda also causes eggs in baked goods to turn grayish green.

When working a high altitudes, omit baking soda from the cookie dough. The lower air pressure at high altitudes already encourages spread.
 

Eggs:  Check your "use-by" date on your egg carton. Check out Sell Date of Eggs (Sell Date of Eggs - Date Codes on Egg Cartons).

Flour:  Don't substitute flour types. If your recipe calls for all-purpose flour, that's what you need to use. Cake flour and bread flour will not behave the same. Learn about the different types of flour. When a recipe calls for all-purpose flour, it means the bleached variety.


Nuts:  Smell and taste nuts before using. Oils in nuts can turn rancid quickly. Store any leftover nuts in the freezer for longest shelf life.



Butter:  Cookies often require softened butter (65 to 67 degrees F.) or room temperature butter. Softened butter creams easily and is more easily incorporated into the dough than cold butter. The additional mixing necessary to incorporate cold butter may adversely affect the dough and the texture of the baked cookies.

How to judge when butter is properly softened:

  • The butter should blend with little resistance and without cracking or breaking.

  • The butter should give slightly when pressed but still hold it shape.

Shortening:  Check shortening before using. Shortening, especially new trans fat-free brands) can go bad, introducing off-flavors to your cookies that you worked hard making.

Sugar:  The type of sugar your use in your cookies can promote spread in baked cookies. To understand this, you need to know that sugar is a tenderizer which interferes with the formation of structure. Sugars with a finer granulation promote more spread (probably because they dissolve sooner and only dissolved sugars tenderize). Powdered sugar (confectioner's sugar), when it contains cornstarch, prevents spread in cookies despite its finer grind.

Measure the quantities correctly.

This is a baking must. One common cause of cooking failures is inaccurate measurement of ingredients. You can use the best ingredients in the world, but if you do not measure correctly, the recipe will not come out properly. Also always use level measurements (all measurements in a recipe are level).

Measuring Liquids:  Use a glass or plastic measuring cup. The glass or plastic permits you to see the level of the liquid being measured. The cup for liquids should have additional space above the one-cup line, so that a full cup can be accurately measured without spilling. To get an accurate reading in a liquid measuring cup, set the cup on a level surface and bend down to check the measurement at eye level.

Liquid measuring cups come in several different sizes and are also useful for melting chocolate and butter in the microwave as well as measuring. Following are some different types of liquid measurement cups:

Measuring Dry Ingredients:  Dry ingredients such as flour and sugar should always be measured in dry measuring cups, never in liquid cups. Use standard individual cups.

Two Measuring Techniques:

  1. Lightly spoon dry ingredients into correct cup size, and level off with edge of spatula by cutting across the top. Use measuring spoons in this way too.

  2. Dip a dry measuring cup into the ingredient and sweep away the excess with a straight-edged tool, such as an icing spatula.

Flour need not be sifted before measuring unless recipe specifies it. When a recipe calls for sifted flour, it is important to take the time to sift, even if the flour you're using is labeled "presifted." Sifting flour onto a sheet of wax paper instead of into a bowl cuts down on dishwashing.

Measure brown sugar by packing it firmly into a measuring cup or into a measuring spoon.

Shortening should hold its shape when turned out of the measuring cup. The same applies to brown sugar.

Room temperature:

Have all ingredients at room temperature for more glamorous perfect cookies, unless otherwise specified.

Oven temperature:

Preheat the oven 10 to 15 minutes before you begin baking cookies. These is usually consistent unless a recipe specifically calls for you to start with a cold oven.

Baking or cookie sheets:

A baking sheet should be either cool or at room temperature when the cookie dough is placed on it; otherwise, the dough will start to melt, adversely affecting the cookies' shape and texture. Bake one cookie sheet at a time, and be sure that the sheet fits in the oven with at least one inch of space around its edges for the proper heat circulation. Rotate cookie sheets and rinse and wipe clean between batches.

  • Cookie sheets with little or no sides will allow the cookies to bake quickly and evenly.

  • Grease cookie sheets with either vegetable shortening or unsalted butter. Don't use vegetable oil for greasing. The oil between cookies will burn during baking; this is very difficult to clean.

  • If cookie dough has a large amount of vegetable shortening or butter, it is not necessary to grease the pan. Most cookie dough can be baked on ungreased pans.

  • A baking or cookie sheet should be either cool or at room temperature when the cookie dough is placed on it; otherwise, the dough will start to melt, adversely affecting the cookies' shape and texture.

  • Bake one cookie sheet at a time, and be sure that the sheet fits in the oven with at least one inch of space around its edges for the proper heat circulation. Avoid placing one sheet above another in the oven, as this causes uneven baking. Cookies should be baked in the center of the oven.

  • If you flour a cookie sheet after it is greased, there will be less tendency for the cookies to thin out and spread too much during baking. A greased and floured sheet is also preferred for any dough containing chocolate chips (the chocolate which comes in contact with the sheet is less likely to stick and burn while baking).

Baking the cookies:

Cookies should be of a uniform thickness and size so they will bake in the same amount of time. Using a small ice cream scoop will provide picture-perfect, uniform size cookies. NOTE:  To get uniform cookies, weigh the cookie dough.  Using your kitchen scale, weigh 1-ounce dough for each medium-size  cookie and 1/2-ounces for each smaller cookie.

Leave room between cookies on the cookie sheet. Rule of thumb is 2 inches between cookies. If they are extremely large cookies or the recipe calls for more space, adjust the space

Watch the baking time and use an accurate timer. Always check the cookies at the minimum baking time listed in your recipe. Even one minute can mean the difference between a cookie that is done and one that is ruined.

Unless the recipe directs otherwise, remove baked cookies from cookie sheet to wire rack immediately to prevent further baking. Use a thin pancake turner to remove and move cookies from baking sheets. If cookies are left on the sheet to cool, they will be very difficult to remove (this will keep cookies from tearing or breaking).

Bars, Squares, and Brownies

Bars and squares are a softer type of cookie. they are more like cake. Bake bars and squares in greased pans that are at least one and one-half inches deep and have sides.

To not over beat brownies and similar bar cookies. Beat just enough to mix the ingredients well. Over beating causes them to rise too much. As they cool, they will then fall, making a cracked surface and a ridge around the outside edge.

Important: Do observe all pan sizes indicated in your recipes, because the texture is affected by the thickness. a pan smaller than indicated in the recipe will give a cake-like result, not a chewy one. a pan too large will give a dry, brittle result.

Bars and squares are done when the sides shrink from the pan, or the top springs back when lightly touched with the finger.

When baking brownies, do not over bake (the result will be dry and crumbly if you do). Brownies should appear set in the center and when a wooden toothpick is inserted at edges (1/2 to 1 inch from edge of pan), the toothpick should have moist crumbs attached. If crumbs are dry, brownies are over baked.

Cutting Bar Cookies: To prevent jagged edges that often occur when cutting bars and squares, use a sharp knife to score the bars as soon as the pan comes out of the oven. Cool completely before cutting - then cut the cooled bars along the scored lines.
 


Bar Cookie Tips:

Make sure that you use the size pan that the recipe calls for. Too big can cause dry bars and too small can cause under baked bars.

If baking in a glass pan, reduce the oven temperature by 25 degrees.

To store brownies or bar cookies, wrap bars in the pan they are baked in, covered with plastic wrap or aluminum foil. If storing for prolonged periods, wrap each square in aluminum foil after they have cooled.

Brownies are best when refrigerated or frozen for storage.

Line pans with aluminum foil for super easy removal of bars. Leave an overhang at two opposite ends so you'll be able to lift out the baked bars easily.


Cutting Brownies:

To make cutting easier, score the bars with a knife as soon as they come out of the oven, using a ruler as a guide.

It helps if you completely cool the brownies before cutting. You can even cool them down in the freezer somewhat hardened. Dip the sharp knife in hot water and wipe with a dry kitchen towel before making each cut.

Move the knife across the pan in an up and down sawing motion from one end to the other until they are cut.

Some people get better results by using a sturdy plastic knife or a teflon spatula to cut brownies.
 

 

Crisp or Rolled Cookies

Crisp or rolled cookies are made from a stiff dough which is rolled and cut with sharp cookie cutters, a knife, or a pastry wheel. They should be thin and crisp.

It is usually best to work with a small amount of dough at a time. Chill the dough if it is too soft to handle easily. For rolled cookies, the dough should be chilled for 15 to 30 minutes before rolling. this will prevent the dough from sticking to the rolling pin. NOTE: Roll out only one portion of the dough at a time to prevent dough from drying out. I like to keep the other portion is the refrigerator and chilled.

When using plastic cookie cutters, they should be dipped in warm vegetable oil while you are working. You will get a cleaner, more defined edge on the patterns.

For the most tender cookies, use as little flour as possible when rolling out the dough. Save all the dough trimmings and roll at one time (these cookies will be less tender). Sugar cookies will not get stiff or tough if you roll them in sugar instead of flour.

TIP:  Roll the chilled dough between 2 sheets of parchment paper or wax paper. Remove the top sheet. Make cookie cutouts, then lift with a wide spatula from paper to pan.

Crisp or rolled cookies should be stored in a container with a tight-fitting cover.


Cookie Decorating Tip:

To keep sparkling sugar on unfrosted rolled cookies, make a "paint" of egg white and water (1 egg white and 1/4 tsp. water) and paints the UNBAKED cookie with this colorless paint.  Then sprinkle the sugar right onto the cookie and the egg white paint causes the sugar to stick.  Ten bake the cookies as usual.
 

Drop Cookies

Almost any cookie dough can be baked as a drop cookie if additional liquid is added to the batter. TIP:  For more evenly-sized cookies, weigh you cookie dough. Use your kitchen scale – 1 ounce of cookie dough makes a nice large cookies and ½ ounce of cookie dough is great for smaller cookies.

Drop cookie dough vary in texture. Some fall easily from the spoon and flatten into wafers in baking. Stiffer doughs need a push with a finger or the use of a second spoon to release them.

To make uniform soft drops, use a measuring teaspoon. When chilled, these doughs may be formed into balls and flattened between palms. First dust your hands with flour or powdered sugar. If the cookies are dark or chocolate, use cocoa for dusting.


#1 Cookie Question Asked - Why do my drop cookies spread and thin out while baking?

Easy Solution:  Bake a test cookie to get an indication of dough condition before baking an entire batch. If it spreads too much, one of the following could be the cause:

  • Dough was not properly chilled.
     

  • Pure cane sugar (sucrose) was not used; fructose sugar or a blend of sugars was substituted.
     

  • Baking pans were greased too much. Don't grease the cookie sheet unless the recipe calls for it.
     

  • Dough was placed on warm baking sheets. 
     

  • Used a low-fat margarine, diet spread, or vegetable-oil spread instead of butter or shortening. Never use a low-fat spread with 60% or less fat. Low-fat spreads have a higher moisture content and will make cookie dough very soft.
     

  • Butter makes cookies spread if the dough is too soft before baking.

    Not having the butter at the right consistency when making the dough. The dough should be soft enough to allow you to poke an indentation with your finger, but the indentation shouldn't stay.

    If using 100% butter, start with CHILLED butter right from the refrigerator versus room temperature. Cut butter into 1-inch cubes and chill again before using in your recipe.

    Substitute shortening instead of butter, as butter melts faster than solid shortening. Even 1/2 butter and 1/2 shortening will melt more slowly than butter-only.
     

  • Used the wrong type of flour. Flour can affect how cookies bake and behave. Flours with a high protein content (bread flour and all-purpose flour) produce cookies that tend to be flatter, darker, and more crisp than their counterparts made with cake or pastry flour. Unbleached all-purpose flour is recommended for the best spread on cookies. Bleached or chlorinated flours reduce spread.

Macaroon Cookies

Macaroons originated in an Italian Monastery around 1790. They were baked by the Carmelite nuns who followed the principle: "Almonds are good for girls who do not eat meat."  During the Revolution, two nuns who hid in the town called Nancy, made and sold macaroons. They became known as the "Macaroon Sisters."

Most macaroon and meringue cookies are fragile and need special handling. Keep them small and they will hold together better.

Some of the meringues, heavy in nuts, keep well if stored in a tightly covered container.


Macaroon Cookie Tip:

Using your fingers, form cookies into loose ham stacks. Moisten fingers with water to prevent sticking.

Should the macaroon cookies harden on the pan, return the cookie sheet to the warm oven for a minute before trying to remove them.
 



 

Answers to your Questions:

How To Have A Successful Holiday Cookie Exchange or Cookie Swap -

The cookie exchange or cookie swap tradition has been around for many years.

The Christmas holiday season is a favorite time to have these parties. They are a lot of fun, and as a bonus you'll have lots of different cookies on hand for the holidays.

Just think - bake one batch of your favorite cookie and you'll go home with many different kinds. Invite your friends, family, neighbors, church members, or community group.

 Egg Allergy Cookie Recipes

Hippenmasse Cookies

History of Cookies
How To Soften Hard Cookies

 Making Gooey Cookies

 Tuiles

Shipping or Mailing Cookies:

When mailing cookies, choose cookies that are hardy so they can stand the trip. Soft cookies generally are the best travelers.

Use a strong cardboard box or metal container; line with either wax paper or aluminum foil. Then place a cushion of crumpled wax paper, plastic wrap, or cellophane straw on the bottom.

Wrap cookies in pairs, back to back, with wax paper between them. A moisture-proof material, such as plastic wrap, safely holds the flavor while the cookies bounce around.

Pack snugly in rows with heavy cookies at the bottom. Tuck popcorn, puffed cereal, or crushed wax paper into the holes to prevent jiggling. Cover each layer with a cushion of wax paper or paper towels.

Tape the box shut, print address on box (if paper should become torn in route, the address will not be destroyed with it) and wrap in heavy brown paper. Tie or tape securely.

Print name and address plainly on front of package and label "FRAGILE, HANDLE WITH CARE.

Storing Cookies:

Always store cookies after they have cooled completely. If still warm, they will get too soft and moist from the condensation and you'll wreck them. For short-time storage follow these suggestions:

Crisp Cookies - Stored in a container with loose lid unless you live in a humid climate. If your humidity is high, store these cookies in an airtight container as well.

Fragile Cookies -  Store in a shallow tin instead of a deep cookie jar or crock as extra weight will break the delicate treats.

Frosted Cookies - Stored only after the frosting is set on the cookies. Like soft cookies, all frosted cookies should be stored between layers of waxed paper. It is best if you do not stack the layers deeper than 3 layers.

Soft Cookies - Placed between sheets of waxed paper in an airtight container. Make sure the container has a snug fitting lid. If the cookies begin to dry out, place a slice of on a sheet of waxed paper and place inside the container. Replace the slice of bread as needed.

Cookie Jars - If storing cookies in a cookie jar, line it with a resealable plastic bag for airtight storage.

Freezing Cookies:

For a longer storage you should freeze baked cookies in airtight freezer containers, freezer bags, or aluminum foil. NOTE: Don't use cardboard containers because they pick up freezer odors. They can be frozen up to twelve months. 

First put a piece of waxed paper or foil in the bottom of the container. Then, place the cookies so they aren't touching and separate the layers with waxed paper or foil to protect. Seal tightly.
 

Before serving the cookies make sure you thaw them in their original freezer wrappings (so that condensation forms on the wrapping, not on the cookie). Crisp cookies may soften when thawed after freezing; to re-crisp, put them in a 300°F oven for 8 to 10 minutes.
 

Freezing unbaked cookie dough:  Most cookie dough freeze extremely well and can be kept frozen for up to 3 months. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice.

It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.

The cookie dough that freeze best are shortbreads, chocolate chip, peanut butter, refrigerator, sugar, and brownies, just to name a few. The types of cookie dough that do not freeze well are cake-like cookies and cookies that have a very liquidly batter, such as madeleines and tuiles.

When ready to use, the dough should be thawed in the refrigerator because it needs to be quite cold and firm to be cut into even slices. You can even slice it frozen if you want to, you just need a really sharp knife and a little elbow grease.