Chilling the Cookie Dough
When making cutout cookies, it’s advised to chill the dough before cutting the shapes out. Chilled dough will hold the shape better and the risk of the dough stretching or breaking is lower. Additionally, regular cookie dough should be chilled as well so that they don’t completely melt during the baking process.
Removing Excess Flour
If too much excess flour is left on the surface of the cookie, it can be removed with light brushing using a dry pastry brush. The brush is soft enough not to damage the cookie and it will effectively remove the excess flour so that the baked cookie doesn’t have a dusty feel.
Roasting the Nuts First
If the cookie recipe calls for nuts, there is a trick to getting the most flavor out of them. If the nuts are roasted first, they will be much more aromatic and fragrant. The trick is to use a dry, non-stick pan for the roasting process. It’s best to use medium heat and pay close attention to prevent burning. If the nuts had skin, it would be easy to remove once they have been roasted. That way, the bitterness from the skin won’t get into the cookie dough.
Working With Sticky Ingredients
Some cookies require ingredients such as honey or molasses, which are notoriously sticky. As baking and guessing don’t go together at all, these ingredients, like all others, will need to be measured. To prevent them from sticking to the measuring cups and to make sure that all the measured ingredients come out, one can spray the measuring cup with vegetable oil first.
Most Cookies Can Be Frozen
Yes, it is possible to make too many cookies, but that’s ok. Most types of them can be stored safely for a very long time and some can even be frozen. Using packing products that can be sealed to prevent leaks and air from entering is a great choice for cookie freezing. The best practice is to store them in groups of four to six so that it’s easy to take out only the required amount later on.