Do you have any timesaving baking tips?
Yes, here are a few timesaving ideas to get you out of the kitchen quickly.
Jumpstart Your Dough!
- Make cookie dough ahead of time and refrigerate up to 2 days or freeze up to 3 months.
- When freezing, cover dough tightly and package in airtight containers or resealable plastic freezer bags. Label and date. Thaw cookie dough in the refrigerator.
- Freeze slice and bake cookie dough in rolls.
- Scoop or spoon dough onto a cookie sheet lined with aluminum foil or parchment paper. Freeze until solid (up to 1 hour), and then place individual dough balls into resealable plastic freezer bags. For fresh baked cookies, bake the frozen slices or balls as indicated in the recipe, adding a few minutes to the baking time.
- Line cookie sheets with parchment paper for easy cookie release and quick cleanup.
- Line pans used for baking bars with aluminum foil. Lift out when completely cool, peel off foil and cut as directed.
- Where should I place cookie sheets in the oven during baking?
- For best results, place one cookie sheet in the oven at a time in the middle of the center rack of the oven. If cookies are baked on the bottom rack of the oven they may burn or not bake evenly.
The gingerbread people went into the oven intact. After baking, why were they dry and cracked?
Using a dark colored cookie sheet may result in over-baked cookies. We recommend using a shiny aluminum cookie sheet.
Oven temperatures that are set too high may also result in over-baked cookies. If using a dark-colored cookie sheet, bake the cookies the minimum time listed in the recipe. Use an oven thermometer to verify that the oven temperature registers correctly.