DG&Q Cookie Tips & Recipe
(Originally Aired on WTAJ’s Studio 814 on 12/147/23
Baking Tips
Equipment:
Use an oven thermometer
Turn the oven off and then back on to reset the temperature
Use a cookie scoop.
Make Ahead (Most drop cookie dough can be made ahead)
Cookie dough can be stored in the refrigerator
Baked cookies store in the freezer
Butter
Soften butter should be bendable
Not all butter is created equal
Butter alternatives and margarines contain much more water and the recipe will need to be adjusted
Properly creamed butter should take 3-8 minutes using a stand mixer
Cookie Sheets
Rimmed baking sheets take longer to brown/cook
Roll out on the back side of try for delicate designs
Bake 1 sheet at a time for even browning
Find the right Recipe
Choose a recipe with a little amount of leavening agent (baking soda/ baking powder) and more flour than chewy or soft cookies
Try rolling out the dough before then chilling before cutting out shapes
Take your time - Holiday baking should be fun! Cookie Baking Tips
Cookie Cutter Sugar Cookies
1 1/2 cups unsalted butter
2 cups sugar
2 large eggs plus
2 egg yolks
4 teaspoons vanilla extract
5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/2 teaspoon baking powder
Make the dough: Beat the butter and sugar until light, fluffy, and pale yellow in appearance. Add the eggs and yolks one at a time, beating well after each addition. With the mixer on low, slowly add the vanilla; mix until combined. Scrape down the sides and bottom of the bowl. In a separate bowl, combine the remaining ingredients. With the mixer on low, slowly add the dry ingredients to the butter mixture. Stir until just combined. Divide the dough in half. Shape each dough into a disk and cover tightly with plastic wrap. Chill for at least 2 hours, or overnight.
To shape and bake: Preheat the oven to 375°F, and line baking sheets with parchment paper. Working with one piece of dough at a time, dust the counter with flour and roll out dough to approximately 1/4" to 1/2" thick and cut out cookies. Place on prepared baking sheet.
Bake for approximately 8 to 10 minutes, until the edges barely turn golden brown and the center doesn't look moist. Remover from oven, and let cool for 2 minutes before transferring to a wire rack. Cool completely before decorating.
