Christmas Cookie Baking Tips
- Before you even start, read the entire recipe before you begin. You don’t want to get halfway through and have to make a trip to the store to buy more ingredients.
- It’s also a good idea to check oven temperature for accuracy with an oven thermometer.
- The best cookie sheets are those with no sides or two short sides. They allow the heat to circulate easily and promote even browning.
- Chill cookie dough before baking to prevent it from spreading.
- Make your cookies a few days in advance. That will leave you with one less thing to cook on Christmas! One of our editors makes her iced sugar cookies five days before Christmas and freezes them.
- Host a cookie baking party, that way you can taste test multiple recipes. Have guests bring copies of their recipes for everyone to hand out.
- For even-size balls of cookie dough, roll the dough into a log and cut the log in half, then each in half, each quarter in half, and so on until you have the number the recipe calls for, then roll into balls.
- Try baking with unique ingredients like oatmeal.
- Soften butter the right way. Don’t use the microwave! Let butter sit at room temperature for a few hours for the best results.
- Smell and taste nuts you are planning to put into your cookies as they can go bad quickly at room temperature. They are best stored in the fridge or freezer.
- Cook your cookies for 2-3 minutes less than the recipes calls for. Pull them out just as they’re starting to look done and the heat from the cookie sheet will continue to cook them.
- If you don’t have a non-stick cookie sheet use parchment paper for easy clean up.
- Allow cookie sheets to cool between batches. The dough will spread if placed on a hot cookie sheet.
For Christmas cookie recipes visit our 5th Annual Christmas Cookie Countdown page!
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