How to Bake Great Cookies
The most often requested recipes from C&H® Sugar are for cookies. Because they’re chock full of memories and easy-to-prepare, cookies are everyone’s favorite treat. Drop cookies, bar cookies, refrigerator, or rolled—cookies are the dessert that say, “this is a home.” For cookie perfection, start with these basic tips:
- Don’t melt butter or margarine if your recipe calls for softened butter or margarine. This may result in dough that spreads when it’s baked, and flat, thin cookies. Cut your butter into chunks and, at room temperature, it will soften in about 15 minutes. Creaming butter and sugar until it is light increases its spread. Blending butter and sugar reduces its spread.
- Grease your pans according to directions, but for moist cookies remember to use only a small amount of grease or non-stick spray on the pan. Parchment paper makes your cleanup quicker, and prevents cookies from sticking. Bake on heavily greased pans and your cookies spread more evenly.
- Always start baking with your cookie sheets at room temperature. If your cookie sheet is warm, your dough may melt and spread out.
- Drop spoonfuls of dough 2 inches apart so they don’t run together. If they do anyway and it’s an all-butter dough, try 3 parts butter and 1 part shortening the next time. Use a small ice cream scoop to “drop” your cookies on the sheet so that the cookies bake evenly and in the same shape. High-liquid batter spreads more than stiff dough.
- If your cookies are overly flat and thin and you followed all directions, begin your next batch with a cool baking sheet making sure that it’s not over-greased. Too much sugar can also increase spread. As a rule, Baker’s Sugar and Powdered Sugar reduce spread; granulated sugar increases spread.
- If you’re pressed for time, mix ingredients, refrigerate, and bake later when family or friends arrive. What’s more pleasing than the welcome aroma of fresh-baked cookies!
Click on the links below to learn more about baking great cookies!