The 5 Best Classic Cookie Recipes
How to Make Cookies
Whether you call them cookies or biscuits, everyone loves them just the same. Cookies come in thousands of shapes, sizes, and flavors, and they're relatively easy to make. While some cookies don't need baking, the ones that do offer more flexibility in terms of crispiness or chewiness. You just need to know how to tweak the ingredients and baking techniques for the desired effect! In this wikiHow you'll find tips you can use to make any cookie recipe better, as well as a number of great, common cookie recipes. Just get started with Step 1 below!
Mix the wet and dry ingredients as little as possible.You only want to mix the ingredients just enough so that the ingredients are moistened. Over-mixing will allow too many of the gas bubbles from the baking soda or powder reactions to escape, while also developing the gluten in the flour, resulting in dense, tough cookies.>
Check the baking soda or baking powder carefully.Using inactive baking soda or powder can ruin a batch of cookies. Test baking soda by adding a little bit of vinegar, or baking powder by adding it to hot water. If the mixture doesn't bubble, throw it out and purchase a fresh box or bag.
Mix the dry ingredients first.This is especially important with the baking soda or baking powder to ensure that it's evenly distributed and make sure that you don't end up with big holes in your cookies.Also, since baking powder is activated by water, you would want to wait until the last minute before mixing the wet ingredients so that the baking powder doesn't "run out of juice" too early on in the process.
- This is why recipes will generally have you mix the ingredients separately in two different bowls first.
Add a little extra baking soda for thinner, crisper cookies.Adding .25 to .5 ounce (5 to 15 grams) per 10 pounds (4.5 kilograms) of cookie dough will increase the pH of the dough, which weakens the structure and lets the dough spread more easily while it's baking. But be careful because adding too much baking soda can increase browning, leaving a salty-chemical off flavor, and make the eggs in the mixture turn grayish-green!
Use coarser sugar for thicker, chewier cookies.When sugar dissolves, it acts as a tenderizer that interferes with dough structure. This increases spreading in much the same way as baking soda does as described in the previous step because finer sugar dissolves more easily than coarser sugar. So if you want your cookies to remain thick and chewy, use coarse sugar (or use fine sugar for the opposite effect). If you decide to use powdered sugar for extra crispiness, make sure it doesn't have corn starch in it, or you'll get unexpected results. Not pretty!
Use butter that's at room temperature.You want to keep your butter as cold as possible at all times. Put it make in the fridge after mixing all of your wet ingredients and then in the fridge again before putting on the baking sheet. Butter that is too soft will make for flat, melty cookies.
Use shortening or corn starch to get a fluffier cookie.If you want a cookie that's a bit fluffier and cake-like, use one of these two ingredients. Switching the butter out for shortening will give cookies a better texture, and make them a little healthier. You can also add 2 teaspoons of corn starch in place of 4 tablespoons (59.1 ml) of the flour to get fantastically fluffy cookies.
Baking Like a Pro
Put the cookies on aroom temperatureorcoolcookie sheet.Using a hot baking sheet will cause the dough to start to melt prematurely. Grease the cookie sheet with vegetable shortening or unsalted butter -- don't use vegetable oil because it'll burn between the cookies, and that's not a pleasure to clean. Some cookie dough recipes, however, have a lot of shortening or butter in it already and may not need to have the cookie sheet greased at all.
Use a liner.Use a parchment paper or Silipat lined baking sheet for ease of cookie baking. The baking sheet is easier to clean and will not suffer from greasy build up, if either is used while baking. Another plus is the cookies can be carefully removed from the baking sheet by pulling the parchment paper carefully from the cookie sheet and placing it on a cooling rack. The cookie sheet can be lined again with parchment paper and another batch of cookies can be baked.
Make evenly sized cookies.Use a cookie scoop or measuring spoon to make sure drop or shaped cookies are all the same size. The cookies will bake evenly and taste better.
Check the cookies.A time range is often given in a recipe, so once you reach the short end of the range, stick a toothpick right in the center of a cookie, and pull it out quickly. If little or no cookie sticks to the toothpick, they are done. Depending on amount of cookie left on toothpick, adjust cooking time accordingly.
Allow cookies to cool after removing from the oven.It is best to either let the cookies cool on the sheet, or to move them to a cooling rack. If you do not have a cooling rack, just turn a large plate upside down, and place the rack on top until it cools. Once the cookies have cooled slightly, remove them from cookie sheet to prevent them from sticking and breaking later.
Bake basic sugar cookies.Sugar cookies are easy to make and require far fewer ingredients, making them easy to throw together at the last minute without having to run to the store. Sugar cookies are also basic enough to be enjoyed by everyone, avoiding strong preferences regarding individual flavors.
Bake spicy ginger snaps.Whether you're setting up for Christmas or a summer picnic, ginger snaps make a great addition to any get together. They're widely liked and easy to make, so give these tasty cookies a try.
Make tropical Macaroons.Macaroons are a cookie that look hard but are actually really easy to make. If you've got someone to impress, try these deceptively fancy treats on for size. The coconut and chocolate will be just what you need to feel gourmet.
QuestionWhat ingredients do we need in making cookies?wikiHow ContributorCommunity AnswerSugar, butter, vanilla, egg, flour, baking soda, and salt.Thanks!
QuestionCan I eat cookie dough?wikiHow ContributorCommunity AnswerSome people say not to eat cookie dough because raw eggs can cause salmonella. The best thing for you to do is, if you decide you want to eat cookie dough, understand that there can be some risk of getting salmonella, and contact a doctor if you think you have it.Thanks!
To make a great batch of cookies, follow the recipe and measure each ingredient carefully. Check your baking soda or baking powder packaging for an expiration date, since this ingredient needs to be active if you want your cookies to turn out just right! Mix the wet and dry ingredients together as little as possible, since over-mixing can cause dense, tough cookies. Try to make all of your cookies about the same size so they'll bake evenly, and always insert a toothpick to make sure they're done before removing them from the oven!
- After the baking is finished and the oven has been shut off, keep the oven door slightly ajar to cool off the oven faster. However, if your oven has plastic knobs, check that the heat escaping will not melt the knobs.
- Use vanilla sugar for baking for added richness of flavour. Put a vanilla bean in a canister of sugar for two weeks before using. This imbues the sugar with vanilla and enhances cakes, cookies, and even sweet breads.
- Be aware that the Silpat baking mat that can be used to line the baking sheet can impart a slight plastic like flavour to your cookies.
- Preheat your oven while mixing ingredients.
- Flouring the cookie sheet after it's been greased can minimize spreading (i.e. a potential solution to cookies that are too thin) and prevent chocolate chips in the dough from sticking to the cookie sheet.
- Don't keep opening the oven door to check on the cookies. Each time you open it, the oven cools off, and this will have an effect on how your cookies will turn out. Instead, use your oven's internal light, if it has one, to view the cookies through the door.
- Make sure you do not put anything that might burn on top of the stove. You can start a fire.
- If you are a kid, ask your parents for help, because you could injure yourself using the oven or other kitchen utensils
- Don't under-bake cookies, because this will lead to cookies that can taste too doughy, increase the health risk from undercooked ingredients (e.g. salmonella poisoning from raw eggs), and may even lead to conditions such as stomachaches. Follow the prescribed time for baking the cookies.
Things You'll Need
Measuring cups and spoons
Oven or Microwave
Sources and Citations
Upload a picture for other readers to see.
In other languages:
Español: , Italiano: , Русский: , Français: , Deutsch: , 中文: , Português: , Nederlands: , Čeština: , Bahasa Indonesia: , العربية: , हिन्दी: , ไทย: , Tiếng Việt: , 한국어:
Video: 4 Levels of Chocolate Chip Cookies: Amateur to Food Scientist | Epicurious
Heels for Fall 2013
How to Study the Functions of Protein Hormones in Humans
Mariah Carey sold her engagement ring for 2 million
Mascara sulle ciglia sopra e sotto, 18 idee dalle passerelle per metterlo anche sulla rima inferiore
Singapore has come up with a solution to stop people from dying on the street
Celebrities At Basketball Games
What would you have done in Nazi Germany
Brain patterns of friends are more alike, study says
These Hawaiian Mushrooms Promise Women Instant Orgasms
Top 10 Side Effects Of Drinking Beer
Sun, sex’ and Prada at the Cannes Film Festival
How to Always Catch Pop Culture References
L’Oreal Paris Kajal Magique Review
20 Fun Layered Haircuts
If Youve Had Enough of Blocked Pores and Blackheads, Weve Got a Solution