Here is a quick post to help you with your cookie baking…
- Cookies like cakes are dependent on precise measurements. Make sure to measure your ingredients precisely to achieve best results. (This is important for all things baked, as ratios of dry to liquid ingredients is what creates the desired results)
- Cookies are not Bread. We knead the cookies slightly and briefly just to incorporate ingredients. Over working cookies results in spreading in the oven, which is not desirable and especially for cutouts, this will ruin the shape.
- When making cutouts, we will have to roll and cut quite a few times. If that is done on a floured surface, we are actually incorporating more and more flour into the dough each time, which eventually results in over dry and poorly textured cookies. The best way to roll cookies for cutouts is between two sheets of wax or parchment paper. This way you will prevent your dough from drying out, and also from sticking to the surface.
- A rolling pin sock (100% cotton sock) is marvellous! It is stick proof. prevents the pin from sticking to the dough, and gives the dough a nice finish. Then you will have to roll on 1 parchment paper instead of between the 2. This sock is washable and reusable.
- Check the internal heat of your oven. You will be surprised how many ovens out there reach a much higher or lower internal heat than is registered on the knob! It is best to get a heat proof oven thermometer to regularly check the heat of your oven and make sure it is right for baking. Very high heat results in over browning before the cookie is actually done, low heat can result in dry cookies that are pale and lack the snap. They will also take longer baking time.
- Baking cookie cutouts straight from freezing achieves better results as they do not spread while baking, keeping the shape intact. You can make cookie dough, cut shapes and place them over parchment paper (use parchment paper to separate the layers) in a freezer safe container that is airtight, and freeze them for up to 3 months. When ready to bake, preheat oven, place the cutouts on lined baking sheets and bake til golden on the bottom and sides.
- Baked cookies can last in perfect condition for up to 1 month if kept in an airtight container or in a plastic bag, tied securely with a ribbon.
- Always keep the cookies on the baking sheet for 2-3 minutes before transferring to wire rack to cool. When straight out of the oven, the cookies are soft and fragile, they might break during transfer.
- Never decorate cookies that are hot or warm. The heat will melt the icing sugar. The cookies have to be completely cooled before icing.
- A quick way to flavour even the simplest types of dough is to add spices, chocolate chips, lemon, lime or orange zest… or you can sandwich jam/chocolate between two cookies or dust with cocoa powder, cinnamon powder, or icing sugar.
Here are some Cookie Inspirations…
|The Cookies & Cookie Lollies|
|The Packaged Cookies|
|Eid Chocolates & Cookies Stand|
|Eid Cookie & Chocolate Arrangements, packed and ready to go|
Weddings & Engagements:
|Bridal Dress – in Wedding Colour Codes|
|Wedding Cookies – Bridal Dress & Kandoora|
|Bachelor Party Cookies – Smokin Groom’s Blazer|
|Creating The Concept|
|Emirati Traditional Bridal Mask – Vintage Cookies for Milka (engagement)|
Let’s chat – these are my top 10 cookie baking tips, what are the tricks that work for you? Share the secrets with us and let’s all bake perfect cookies, after all food is for sharing! 😉