Slice 'n Bake Chocolate Chip Cookies - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

How to get round slice and bake cookies? ›

The Secret to Perfectly Round Slice-and-Bake Cookies

Next time you wrap up a schlong (excuse me: log) of dough, chill it inside a cardboard roll. It'll keep the dough from getting smashed, and more importantly, it'll keep the bottom of the log from flattening out as it sits. Reduce, reuse, recycle.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out.

You might add dark chocolate chips to your chocolate chip cookie mix or even white chocolate chips. You might also consider adding in walnuts or pecans. Bring your ingredients to room temperature. Many chocolate chip cookie mixes call for room-temperature butter because it is simpler to combine.

Step 1: Roll out the cookie dough. Step 2: Cut out squares. Step 3: Bake according to directions on your cookie package (mine was 11 minutes at 350 degrees)and let cool. Step 4: Add white icing to the top of the cookie.

Place slightly chilled cookie dough between the two pieces of parchment paper and form the dough into rectangle using your hands. Using a rolling pin, start at the center and begin to roll the dough away from your body, rotating the dough 90 degrees every few rolls to ensure even thickness.

For best results, Serious Eats recommends adding one extra yolk per whole egg the recipe calls for. Balance here is important, because too much egg yolk will incorporate too much moisture, rendering your batch spongy and cakelike rather than the texture of a traditional cookie.

While chocolate is the headliner of any chocolate chip cookie recipe, don't underestimate what an important role vanilla extract plays. Vanilla gives these cookies more flavor and accentuates the taste of the chocolate. Make sure you're reaching for the best vanilla extract so your cookies are the very best.

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 11 minutes or until edges are light golden brown.

Why did my cut out cookies spread? ›

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

As you cut your dough log into individual cookies, give it a quarter-turn every three or four slices to ensure that the knife doesn't flatten one side repeatedly against the cutting board. And voilà, perfectly round Maple Pecan Shortbread, World Peace Cookies, and Pistachio-Crusted Icebox Cookies.

If you're really hoping for a perfectly round cookie, you can also roll out your dough and use a drinking glass or mason jar lid as a makeshift cookie cutter. It will work the exact same as a cookie cutter!

One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.