How To Make Perfect Cookies. The 13 best tips to make your cookies perfect. Plus a recipe for Basic Sugar Cookies and Icing.
1. If you chill your cookie dough before baking them, it will prevent your cookies from spreading. Which will make a soft, firm cookie.
2.When baking cookies, take the pan out halfway through the cooking time and slap it on the counter two times. This pushes the air bubbles from the dough and will make the cookies soft and chewy.
3.Always start baking with your cookie sheet at room temperature. If your cookie sheet is warm, your dough may melt and cause your cookies to spread out, making flat cookies.
4.For a yummy butterscotch flavor, brown half the butter, in a pan, that the recipe calls for before adding it to the dough. Make sure it is cooled first.
5.Place cookie dough in ice cube trays then freeze. You will then have portioned, ready to bake treats.
6.Be sure to cool cookies completely before bagging and freezing them. Warm cookies will cause condensation to form inside the bag, resulting in soggy cookies and cause freezer burn.
7.You can store frosted cookies for up to 2 months. Though best way to freeze the cookies is unfrosted, then frost just before serving.
8.To prevent cookie dough from becoming tough, roll out the dough on a surface dusted with powdered sugar.
9.If your recipe says to preheat the oven to 400 degrees, you should preheat to 425 degrees and then decrease to 400 degrees when you put the cookies in. You lose heat when you open the oven door.
10.Cookies should look a little underdone when removed from the oven and should be light around the edges. They will continue to cook from the heat of the cookie sheet once removed.
11.For softer cookies, cook a little less time than the recipe calls for. They should look a little underdone. For crunchy cookies cook a little bit more time.
12.Make sure your cookie sheets are not too thin. The heavier your sheet, the less likely your cookies will burn. If your cookie sheets are too thin, you can layer them with aluminum foil.
13.To keep cookies from breaking when shipped, put a layer of crumbled wax paper on the bottom of the box, then your cookies, then another layer of crumbled wax paper.
Recipe for Basic Sugar Cookies and Icing: Decorate for Christmas or any holiday using your favorite cut outs and food coloring then sprinkles on top.
Basic Sugar Cookies and Frosting
- 1 1/2 cups butter softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 cups powdered sugar
- 1/2 cup shortening
- 5 Tablespoons milk
- Your favorite color food coloring
- sprinkles as desired
Sift together flour, baking powder, and salt. Set aside. Place butter, vanilla and sugar in large bowl of electric stand mixer and beat until light in color. Add eggs one at a time, beating to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle powdered sugar on rolling surface and roll out dough to 1/4-inch thick.
Cut into desired shape, then place at least 1-inch apart on greased baking sheet.
Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
Combine powdered sugar, shortening and and milk a little at a time until desired consistency. Add the food coloring. A few drops at a time until color desired,
If too thin add a little more powdered sugar. If too thick add a little more milk.
Frost cooled cookies.
Add your favorite sprinkles, if desired.