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Home » Gen - Next » Cooking Basics » Baking tips
  • Use shiny aluminium pans for the most evenly baked and browned cookies. If the pans are thin, stack two to give the cookies some `insulation’.
  • To prevent the dough from sticking to cutters, dip cookie cutters in confectioners' sugar or flour between cutting cookies.
  • Roll cookies out on waxed paper covered countertop. To keep the paper from slipping, sprinkle a little water on the countertop first.
  • Freeze cookie dough for up to a year in airtight freezer bags or foil. Unbaked drop cookies may be frozen on cookie sheets and transferred to freezer bags; let stand at room temperature for about 30 minutes before baking.
  • Always cool the pan before using it for the next batch. Run cold water over it and dry to speed things along.
  • If freezing frosted cookies, freeze them individually on an uncovered tray or baking sheet, then transfer to labelled freezer bags. Baked cookies may be kept frozen for four to six months.


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