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Home › Articles › Holiday: Winter › From Dropped to Pressed

From Dropped to Pressed

A Holiday Guide to Baking Cookies

By Donna Smith

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Shaped Cookies
Shaped cookie dough is firm so it will hold its shape. Most shaped doughs require refrigeration before shaping so it is easier to handle. The dough is flattened using a fork dipped in sugar or the bottom of a glass also dipped in sugar. Shaped cookies can also be rolled in balls and then baked. Some shaped cookie doughs can be used in a cookie press as well, due to their firm consistency.

Cookie Baking Tips
  • Check your baking powder to make sure it isn't expired before using it.
  • Leave plenty of space between cookies that spread so they don't run into each other.
  • Cool cookies completely before putting in tins.
  • Let cookie sheets cool before baking another batch. Hot cookie sheets will cause the dough to run and not cook properly.
  • Let margarine, butter or cream cheese called for in the recipe soften before using.
  • Measure all your ingredients accurately, according to the recipe.
  • On your first batch of cookies, check for doneness before the stated cooking time is up. All ovens are different. Note the time it took to bake and set your oven timer accordingly for the next batch.
  • Most cookies need to be removed from the cookie sheet immediately to cool. Some fragile cookies, however, might require cooling slightly on the sheet before transferring.
  • Unbaked cookie dough can be kept in the refrigerator up to one week if covered.

 

Rolled Cookies
Rolled cookie dough is used when you want to cut cookies out with cookie cutters. Chilling the dough will make it much easier to work with. Lightly flour your hands, then roll the dough out on a floured surface. Using a cookie cutter, cut out the cookies, and then with a spatula, transfer them to your cookie sheet. Reroll the leftover trimmings to make additional cookies.

Dipping the cookie cutter and your hands in flour will make cutting out the cookies much easier. If your cut-out dough breaks when you try to transfer it to the cookie sheet, it might not be cold enough. Simply put the dough in the refrigerator a little while longer, then try again.


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