Cookie Baking Tips

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For crisp and crunchy but always delicious cookies, try any of the following tips.

Bake cookies a few minutes longer than suggested and immediately remove them to wire racks to cool.
Make with all butter and a high amount of white sugar.
Use bread flour.
Bake cookies in the lower third of oven.
Dipping cookie cutters into slightly warm vegetable oil will give the cookies a much cleaner edge.
Always preheat your oven 10 to 15 minutes before baking.
Use dry measuring cups for dry ingredients and glass or plastic measuring cups for liquids. Flour should be spooned into measuring cup and leveled off with the straight edge of a knife.
For cookie baking success, butter must be softened, yet still slightly firm. To soften quickly, remove from refrigerator and cut into chunks before using or pound wrapped butter stick several times on each side with a rolling pin.

If butter becomes too soft, your dough will be too soft and cookies will spread. If dough is too soft, refrigerate for about one hour.
If dough still spreads after chilling, stir a few tablespoons of flour into the dough.
Grease pan when recipe requires. Butter, shortening or vegetable oil works well. Sprays are acceptable if the pan is cleaned thoroughly between uses.
Baking times vary depending on your oven. For best results, check cookies at the minimum baking time. When using insulated cookie sheets, use the extended range of baking time.
Cool cookie sheets completely between batches to prevent cookies from spreading too much.
Baked cookies may be frozen up to three months if carefully wrapped and sealed in airtight containers.
Aluminum cookie sheets may darken and discolor over time with use, especially if washed in the dishwasher. This will not affect its baking quality.

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