Cookie Baking Tips

Cookie Sheets

Use shiny, heavy aluminum or gray, nonstick-coated cookie sheets for evenly browned cookies.

Cookie sheets should be at least 2" smaller than the inside of your oven to allow the heat to circulate around the cookie sheets.

If you are baking a lot of cookies, try to have more than one cookie sheet. That way when you take one out of the oven you will have another ready and waiting.

To Grease or Not to Grease - Cookie Baking Tip

Grease cookie sheets and baking pans only if a recipe specifies to. When greasing cookie sheets, use shortening or cooking spray. Re-grease sheet if cookies start sticking.

Don't grease nonstick cookie sheets even if a recipe calls for greasing; cause the cookies may spread too much. But do grease nonstick pans when baking brownies.

Parchment Paper Cookie Tips

Parchment paper for cooking can replace greasing. Your local grocery stores should carry parchment paper. It will be near the aluminum foil or in the baking ingredient aisle. When using parchment paper for cooking, just tear off the length of paper you need to cover your cookie sheet and place it curled side down on the cookie sheet.

If you are in a hurry, just slide the baked cookies along with the parchment paper off the cookie sheet onto the cooling rack. In no time, you'll have a cooled cookie sheet ready for the next batch.

Drop Cookies Tips

You may want to use an electric mixer to mix the sugars, fats and liquids together. We use our Kitchen Aid mixer for this. Then just stir in the dry ingredients by hand. Careful not to mix cookies too much as it will make them tough.

Use a spring-handled ice-cream scoop to drop the dough onto cookie sheet. A teaspoon will also work to scoop the dough out.

Make sure to leave space between drops of cookie dough as it will spread out when baking.

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