Three Common Cookies Mistake

Making cookies seems like an easy task: mix a few ingredients, pop them into the oven, and presto! Fresh, homemade cookies. But, if baking cookies are so easy, why do your cookies crumble with the slightest touch, why are they so hard you could break a tooth, why are they always burnt on the bottom? Despite how frustrating these problems are, they are actually easily prevented.

One of the most common cookie complaints is dry dough, which usually leads to either crumbly cookies or cookies that are hard and tough. To prevent this, avoid adding any more flour than the recipe calls for. This means measuring out your flour carefully, by either the dipping or sifting methods. I prefer the dipping method, since it negates the need for a sifter and usually gives you a better measurement.

To measure by dipping, simply dip the proper sized measuring cup into your flour container. Level off flour with a straight-edged knife or flat spatula. Do not tap the measuring cup or try to pack more flour into the cup! You want to pack the brown sugar, not the flour.

If you are making cookies with cookie cutters, you will need to roll out your dough before cutting. Recipes usually call for a lightly floured surface to roll the dough out. However, this will add a little more flour to your dough, which will only contribute to dry, crumbly or hard cookies. Instead of using flour, use a light dusting of confectioners' sugar to coat the surface and your rolling pin. This will add a slight sweetness to your cookie, rather than drying the dough further.

Another common problem is cookies that bake unevenly. This problem is usually caused by one of two things, both of which are easily fixed. The first step is to make sure you allow your oven to heat at least 20 minutes before putting in the first batch of cookies. Your oven may say it's heated to the correct temperature, but that doesn't necessarily mean that the center of the oven has reached that temperature. Make sure to also place your cookie sheets in the middle of the oven, not too close to any of the sides. This will help the heat bake the cookies evenly across your sheets.

To prevent browning or burning on the bottom of your cookies, do not use a dark-colored cookie sheet. Instead use a heavy-gauge sheet with a dull finish. Aluminum is usually a very good choice.

Do not allow the cookies to bake more than the time recommended by the recipe. Check the cookies at the minimum bake time. If they are not done, then allow them to bake up to the high end of the recommended time range. Do not allow the cookies to go beyond a lightly golden color. Also, don't leave small cookies cooling too long on a cookie sheet after they come out of the oven. The bottom of cookies will continue to cook on the hot cookie sheet. Remove the cookies to a cooling cake as soon as possible.

If your cookies are still baking unevenly or burning despite these measures, place an oven thermometer in the center of your oven while the oven if on. After 30 to 40 minutes, check that the thermometer reads the same temperature that the oven dial does. If they are not in agreement, then adjust your oven's temperature either up or down accordingly.

These simple actions will help you bake the perfect cookie that not only tastes good, but also looks good. Your friends and family will think a professional baked them!