Baker’s Tips for
Awesome Cookies
Baking cookies is like a family: Each
ingredient has its own special quality, and when you mix them all together, the
result is awesome. Here are some cookie-baking tips from Daily Bread owner
Patrick Judd and his family.
• Remind the kids (and the adults) to wash their
hands thoroughly before they get started.
• When purchasing supplies for your holiday cookie
baking, use only the finest ingredients. It’s the holidays, and the cookies are
for family and friends, so splurge on the best.
• Use real cane sugar. Read the label: If it
doesn’t say cane sugar, it’s probably beet sugar, which is not as good for
baking.
• Use butter for flavor. However, some recipes
include shortening and butter. There’s a reason for this: The combination of
the two affects the texture of the cookie.
• Use unbleached flour. Our favorite is King
Arthur Flour.
• Always use real vanilla instead of imitation.
• We prefer to use parchment paper on cookie
sheets. The cookies brown nicely and you can transfer the cookies easily and
reuse the cookie sheets. And there’s less cleanup!
• Read the recipe all the way through and measure
out all the ingredients before starting.
• Follow the recipe directions exactly, at least
the first time. If you want to make your own adjustments on the next batch,
great.
• Don’t overlook the importance of specific mixing
instructions. If the recipe says “beat egg before adding,” then do that,
instead of adding the whole egg before mixing. For soft, cake-like cookies, the
instructions probably will call for mixing the dough more. If you are baking a
dense, chewy cookie, you probably will mix the dough a little less.
• Plan your baking schedule. We often mix the
dough and freeze it to bake cookies later; bake the cookies and then freeze
them; or choose a day when no one has anything to do. (Good luck with that last
one!)
• Be certain the cookies are completely cool
before packing them. Warm cookies produce steam, which when trapped in a
container can cause the entire batch to soften or even spoil. Also, let iced or
painted cookies set up and dry completely before storing them.
• Pack each variety of cookie in a separate container.
Otherwise, the flavors of all the various types will mingle and become muddled,
and the moisture in the soft, chewy cookies will cause the crisp ones to become
limp.
• Pack cookies in airtight containers. Depending
on the sturdiness of the cookies, suitable containers may include plastic
boxes, metal tins, glass or ceramic canisters, cookie jars or heavy-duty
plastic bags. In every case, the container should provide some protection
against breakage and prevent exposure to the air.
• The most important thing to know about great
bakers is that they always clean up after themselves!
©2011 the St. Louis Post-Dispatch
