Technique Tuesday: Homemade Cookie 101
Today is Homemade Cookie Day, and we couldn't think of a better way to celebrate than by baking some treats of our own. But before we get out the butter, sugar and cookie cutters, there are some tips, tricks and pointers that every baker should know.
Follow the Recipe
Unlike cooking, baking is more of a science, and requires you to follow the recipe down to that tiny 1/4 teaspoon of nutmeg. Don't use glass liquid-measuring cups for dry ingredients. Dry measuring cup sets allow you to scoop up dry goods and then level them using a straightedge, such as the back of a butter knife. Cool your hot cookie sheets in between batches, or else baking times and cookie shapes will be affected.
Store them Smartly
To make your cookies last, cool them completely before storing, or else they'll turn soggy. You can freeze baked cookies in an airtight container up to three months, and you can freeze cookie dough in wax paper up to one month. Wanna send someone some edible TLC? Pack the cookies in cellophane bags, which will help keep their texture. Stack small, flat cookies in cupcake baking liners before packing in a tin, and always remember to follow up with your loved one to make sure your cookies aren't sitting in a mailbox for too long!