There are many different types of cookies, including two of our favorites: drop cookies and rolled cookies. We’ve put together tips and tricks to help you make the tastiest cookies, no matter which kind you bake!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Use these three simple tricks to achieve cookie perfection.
__Stagger Rows __
__Cool on Sheet __
Cookies can be stored in an airtight container for up to 2 days. To prevent cookies from turning dry and brittle, we recommend storing them in a zipper-lock bag with a half slice of sandwich bread.
Brownies can be stored in an airtight container for up to 2 days. Granola Bars can be stored in an airtight container for up to 1 week. Cheesecake Bars and Key Lime Bars can be stored in an airtight container in the refrigerator for up to 2 days.
__Forming Drop Cookies __
Drop cookies are American classics. Chocolate, oatmeal, peanut butter—these cookies typically have a lightly crisp outer edge and a soft, chewy middle. They are some of the easiest cookies to shape and bake.
Rolled (or cutout) cookies require a little more work to form than drop cookies. The dough can become too soft to roll or it can tear, and the thin cookies can overbake. Here are the keys to achieving great-tasting rolled cookies.
__Roll Between Parchment __
__Start Rolling at the Center __
When rolling out cookie dough, it helps to start at the center of the disk of dough and roll away from you, spinning the dough a quarter turn after each roll. This helps ensure every inch of dough is the same thickness. Try to apply even pressure as you roll.