TIPS FOR TUESDAY

6 Cookie Baking Tips

After school cookies, warm out of the oven. What could be better? Not much.

Here are some top cookie baking tips to make it simpler.

6 Cookie Baking Tips

1. USE PARCHMENT - This is something I learned while working for my friend's company, PEAK. We baked a lot of cookies for our clients. Parchment paper is inexpensive and can be used and reused over and over again. It makes the cookies bake evenly and no sticking whatsoever. Find it in your baking isle in roles.

2. UN-SALT - Always use unsalted butter. It makes the cookies bake better and have a better consistency.

3. FREEZE DOUGH - Make cookie dough in bulk and roll into balls. Place on cookie sheet and place in freezer. Once frozen, you can toss the cookie dough balls into Ziploc freezer bags. When you want fresh baked cookies, simply pull out some cookie dough balls and bake them fresh. YUM! Saves money over prepared cookie dough as well.

4. COOL PANS - Allow cookie sheets to cool between batches. Cool cookie sheets allows the dough to bake properly and not spread too thin.

5. UNDER MIX - Do not over mix your cookie dough. It is better to just under mix the dough. Over mixing encourages gluten development, resulting in dense and tough cookies.

6. BAKERY TYPE - To make bakery sized cookies that are perfectly round, try placing cookie dough inside an empty frozen orange juice can. Refrigerate overnight. Then, use a can opener to remove the bottom lid, and press the dough through (like a push up pop) an inch at a time and slice perfectly round cookie dough to bake.