Category Archives: Cookies

When you’re making rolled/shaped cookies, if you roll your cookie dough on a silicone mat (available at most home goods stores and most department stores), it virtually eliminates the need for a floured surface. You may need to lightly dust your rolling pin, but the mat does not need to be floured. Less additional flour gives you more consistent cookie results. Happy Baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
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When the recipe says to cream the sugar and butter, you want to do this for 3-4 minutes, until the mixture turns white and fluffy. If using a stand mixer, be sure to use the paddle attachment, not the whip (unless it says to whip the butter). The whip will create too many air pockets, causing a dry baked good. Happy Holiday Baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
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Always wondered how to make your rolled cookies perfectly even? Head to your local craft store and pick up two square dowels (1/4″ – 3/8″ thick works best). Lay them apart the length of your rolling pin, less 2-3 inches. Put the cookie dough between them and roll away! You’ll have perfectly even cookies. Happy Baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
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