Cookie Tips


Cookie varieties are divided into five basic types: bar, drop, refrigerated, rolled, and shaped. These types are determined by the consistency of the dough and how it is formed into cookies.


Remove butter, margarine, and cream cheese from the refrigerator to soften prior to baking.


For even baking and browning of cookies, bake them in the center of the oven. If the heat distribution in your oven is uneven, turn the baking sheet halfway through the baking time.


Preheat the oven to the desired temperature about 15 minutes before beginning to bake. For even baking and browning, place only one baking sheet at a time in the center of the oven. Allow at least 2 inches of space between the baking sheet and the wall of the oven for proper air circulation.


When baking more then one sheet of cookies at a time, rotate them from the top rack to the bottom rack halfway through the baking time.


Unbaked cookie dough can be refrigerated for up to two weeks or frozen up to six weeks. Label the dough with baking information and the date for convenience.


When reusing the same baking sheets for several batches, cool the sheets completely before placing dough on them. Dough will soften and begin to spread on a hot sheet.


Most cookies bake quickly and should be watched to avoid over baking. Check them at the minimum baking time, then watch them carefully to make sure they don't burn. Check for doneness by using the test given in the recipe.


Colored sugars, sprinkles, and candies are a fun and easy way to dress up and decorate cookies.


Source: Debby Ward's cookbook