Holiday Cookie Baking Tips

    Here are just a few cookie baking tips to get us through these last few days of holiday prep. Right about now is when the baking begins full force. This first tip is something I’ve never tried before, but makes perfect sense.

~ Use butter whenever possible – nothing beats it, but melt first & let cool to room temperature. Melted butter will dissolve the sugar much better! Make sure to cream butter & sugar well, no shortcuts here!

~ In keeping with using butter, use the best ingredients available (ie. real vanilla extract, chocolate). It will make a difference.

~ Follow cookie/recipes closely. You don’t want a too dry or wet outcome. Refrigerate dough that requires this, a sufficient amount of time or you will have cookie that spread way too much, are way too thin.

~ Mix just enough when adding dry ingredients to make sure your ingredients are properly blended but then STOP. Overmixing leads to hard cookies that do not rise properly.

~ Make sure your ingredients (ie. flour, baking powder, baking soda) are not old – again the outcome will not be the same.

~ A sugar cookie shortcut is to buy the refrigerated Toll House dough especially if this is the kid’s cookie project.

~ Make sure to line the cookie sheets for those cutouts with parchment paper. That way the cutouts remove easily & there are fewer lost heads!!

~ An oven thermometer is great to use throughout the year to make sure your temps are what is expected.

~ Use cooling racks & transfer to cookie CANS if possible. They make a difference. Make wax paper circles to separate each layer in the can.

~ Finally, if you find your cookies that should be soft getting hard over the holiday weeks, add a slice of bread every few days. The moisture in the bread will transfer throughout the can!