Cookie Baking Tips
Cookies can be deceptively
difficult to get just right. They burn,
they crack, they come out underdone, they’re
too thin, too hard or they just don’t
taste right. What’s a cookie-baker to
do? The next time you whip up a batch
of cookies you can feel a little more
confident in the outcome if you follow
take these cookie baking hints.
- Bake with the Fatty
Margarine: make sure it has 80% or greater
fat content; less will make tough, sticky
cookies that won’t brown properly.
- Measure Twice, Cook
Once: use liquid cups for liquids and
dry for dry, or your measurements will
be off, and never pack flour or sugar
in the cup.
- Chill the Dough Thoroughly:
makes it easier to cut and roll; 20
minutes in the freezer = 1 hour in the
‘fridge (if margarine is used, go with
the freezer).
- Keep the Raw Cookie
Dough Moist: dry dough will crack in
the oven, so add a little water as you’re
mixing it if it seems too crumbly.
- Use the Right Baking
and Cooking Sheet: shiny & heavy,
with low to no sides; dark and/or thin
sheets lead to burning, and sides prevent
even baking.
- Bake for the Minimum
Cooking Time: even if the centers seem
soft they will continue to bake (seemingly
paradoxically) while they cool.
- Let Cookies Cool Sufficiently:
this helps to complete the baking process
and allows cookies to be easily removed
from the pan in one piece.
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