Today’s Tuesday Tips & Tricks is about baking cookies. Last week I shared some tips for making the best version of your cake. Today I’m doing the same thing but with sugar cookies!
Let’s start with tips you can do when preparing your sugar cookie dough.
The first thing you want to do is make sure you are using cold butter for the dough. You don’t want to soften it like you do for a cake recipe. This is important to make sure your cookie doesn’t spread out and retains its shape. It’s important to have a thicker cookie. The cold butter doesn’t melt instantly, so it creates little pockets of fat that create a flaky texture.
You start the dough by creaming the sugar and butter for around 3 minutes. Making sure it’s light and airy ensures air pockets throughout the dough. These air pockets are another way to ensure the cookie doesn’t spread and is perfectly flaky – soft in the center and crisp on the edges.
Next, let’s talk about the sugar we are using. There are two main types of white sugar – granulated and powdered. Granulated sugar helps your cookie be chewy and caramelized. The powdered sugar has cornstarch and a fine texture – that creates a softer texture that is softer and melts in your mouth. No reason to need to choose between those options because you can choose both! A decadent sugar cookie incorporates both types of sugar to get the best of both worlds.
Lastly, make sure to stop mixing once flour is incorporated – don’t overmix!
You want to chill your dough for at least one hour to make sure when the cookies are cut out, they retain their shape. Chilling the dough solidifies the fat and relaxes the gluten, which makes the dough easier to work with; it will prevent tearing and reduce sticking.
You can also prevent sticking and ensure sharper edges by dipping your cookie cutters in flour.
Using a flat spatula to lift the dough is another way to ensure the cookie isn’t misshapen.
As you are rolling and working with the dough, it will heat up and lose its shape more easily. Chill them for 10-15 mins to help ensure they keep their shape while baking and don’t spread out.
Even slight changes in oven temperature can make a noticeable difference in baking! To ensure you are baking at the right temperature, use an oven thermometer. This can also help you know when your oven is at the desired temperature. Some ovens will set off the preheat alert when only the portion nearest the sensor is.
Baking on parchment paper can help to regulate temperature and reduce the chance of burning.
Don’t preheat the cookie sheet – you do not want to use a hot pan. If you are using the same pan for baking a second round of cookies, make sure it is cooled. A hot pan can start melting the butter too early and risk the cookies spreading out.
When the cookies come out of the oven, you can use a flat tool, like a fondant smoother, to flatten out the cookies. While they are still really hot, smooth out any bubbles or cracks.
Happy baking!!
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