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Tips for Making Cookies

Date Added: October 19, 2008 06:39:35 PM
Author: Sandra
Category: Cooking: Baking
Keep your cookie jar full and all who partake will be pleased.  Here are some tips for creating scrumptious cookies from scratch.

Rolled Cookies


In making rolled cookies, chill cookie dough for about 1/2 hour.  The dough will be easier to handle and will require less flour in the rolling out, therefore will make a more tender cookie.

1.  Roll out only a fourth of the dough at a time.  Roll to about 1/8" thickness.  Dust both the board and the rolling pin lightly with flour before starting to roll dough.  A pastry cloth helps to make cookie rolling and cutting easier.

2.  Dip cutter in flour from time to time to prevent dough from sticking to it.

3.  To decorate sprinkle tops of cookies with sugar, coconut, candied fruit etc... before they are baked.

4.  If you haven't a cookie sheet use a very shallow pan or turn pan upside down and bake cookies on the bottom.

5.  Save leftover trimmings until the last, then roll them up into a ball and reroll.

6.  Cool cookies on cake cooling rack or on a folded clean dish towel.  Store in a tightly covered container.

Drop Cookies

Drop cookie dough is softer than other cookie dough.  Drop cookie dough should not be chilled.  Drop dough by half teaspoonfuls onto a greased cookie sheet, allowing plenty of room between them as some of them spread while baking.

Refrigerator Cookies


Form cookie dough into rolls 1 1/2 to 2 inches across.  Wrap in waxed paper and chill in refrigerator several hours.  To bake, slice off the desired amount into 1/8 inch slices.

Cookie Bars

Place batter in a greased square pan, spreading evenly.  Bake as directed.  Cut into squares or bars while still in pan and hot.  Remove from pan in one piece and cut in squares or bars while still warm.


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