Secret 1: The Recipe For Cookies

It seems obvious, but it is not. Choosing a good recipe is essential to the success of cookies . In Baked Comfort Food you will find an endless number of cookie recipes.

Secret 2: The Quality Of The Ingredients

Of course, the quality of the ingredients will depend on the taste of our cookies . Choose quality ingredients, this does not mean choosing the most expensive ones, but simply those that have the best flavor and best fit our recipe.

Secret 3: Stretch The Cold Cookie Dough

One of the main mistakes we make when making cookies is to hurry up and want to finish the job in just a moment. If we try to stretch the dough at room temperature, it is most likely that it sticks to the roller, in addition to giving us much more work to achieve the desired thickness. Do not hesitate: a while in the fridge, will leave your mass much more malleable.
To make the dough look symmetrical, you can use a measuring roller or simply stretch the dough and measure the thickness of each side with a ruler.

Secret 4: Work Cookie Dough With Baking Paper

Another trick so that the dough does not stick to the roll or the counter is to place it on a sheet of baking paper and cover it with another sheet on top before stretching it. This way, you will avoid that the mass sticks to the roller and you will not dirty the counter!

Secret 5: Before Cutting, Cool The Dough

Now you have the dough stretched and you start to cut the cookies with the chosen shape and then you realize: the dough is too soft and sticks to the cutters! A very easy advice: after stretching the dough, put it a little while in the fridge, protected by the two baking papers. When the dough is firm and very fresh, remove it and cut the cookies on the baking paper.
Especially in the case of cookies with fat content, refrigeration is super important. Think of it this way: margarine or butter is best worked out a few minutes before the fridge because it gets soft and so “soft” stays inside the dough; if you place it in the cold, it will again take on a firmer texture and therefore, the dough will also be easier to work with.

Secret 6: Cutters For Cookies Sprinkled With Flour

Before starting to cut the cookies , pass the cutters by flour. A thin layer of flour will prevent them from sticking to the dough.

Secret 7: Do Not Move Cookies From Baking Paper

One advantage of stretching the dough on baking paper and cutting the cookies right there is that you do not need to move them and in this way, you avoid breaking them during the “transfer operation”. Once the cookies are cut you simply place the baking paper on the baking sheet and that’s it!

Secret 8: Oven plate at room temperature

Another mistake that we usually make (at least I committed it) is to leave the oven plate inside it while we preheat it. Then, when putting the cookies on it, the dough loses cold and therefore, form. Try removing the plate from the oven before heating it, you will see how the cookies keep their shape.

Secret 9: Preheat the oven

The cookies must be placed in a preheated oven, so they are cooked symmetrically and do not lose their shape, as happens when the oven is cold and slowly taking heat.

Secret 10: Let the cookies cool before removing from the oven plate

Be patient and wait until the cookies are cold before removing them from the oven plate. When they are cold, the risk of breakage is less.


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