Welcome to a new (to Bake at 350) blog feature...Works For Me Wednesday.
Before my tip, let me tell you how I found out about WFMW...
Around Christmastime, we moved to a new house. I met our neighbors, but hadn't really had a chance to get to know them. The day before Valentine's Day, their son was over at our house playing and I was finishing up making the Homemade Hostess Cupcakes.
I had them all laid out on the table, taking pictures from every angle, when out their son walks into the kitchen. All I could think was, "oh great...he's going to go home and tell his parents that the crazy lady next door takes pictures of FOOD!" But, do you know what he said? "Do you have a blog?" :)
It turns out, his mom, my neighbor, has an amazing blog, a real blog!!! It's called We are THAT Family. Have you seen it? Go now, seriously! (It's really good, so please come back eventually!)
I am so excited to have a friend next door (that's only happened to me once, and it was like heaven on earth), and a bloggy friend at that! You can check out her more colorful account of meeting a "blogger next door" here.
We Are THAT Family is now the host of Works for Me Wednesdays...I can't wait to read through all of the great ideas posted there!
Without further ado...
To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.
If I'm baking a large batch of cookies, I normally have one sheet in the oven, one in the freezer, one on the counter for loading and one cooling and I just rotate through them.
Hope that helps! :) Is there anything you are wondering about cookie making? Post a comment and I'll try to add it to future WFMW.
FAQs
To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.
What helps cookies keep their shape? ›
My tips are:
- Always use unsalted butter. Salted butter contains more water than unsalted. ...
- Chill your dough before rolling out, as this will help prevent warping of the shape when transferring to your baking sheet. Once on the sheet, freeze for 10 mins before baking.
- Bake your cookies at at least 190C.
Chill the dough: Refrigerate the cookie dough for at least 30 minutes (or as directed in the recipe) before baking. Chilling the dough helps solidify the fat and allows the cookies to retain their shape better during baking.
How do you get Pillsbury cookies to hold their shape? ›
If your cookies are spreading out too much and not holding their shape, place the entire cookie sheet of cut cookies into the fridge or freezer for a bit, maybe 5 minutes, before baking. Cool on the pan for 1 minute before removing onto a cooling rack. Letting the cookies cool allows them to firm up a bit.
Why are my cookies losing their shape? ›
Mixing Butter & Sugar
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.
What is used to shape cookies? ›
ROLLING PIN
A rolling pin is a must-have for shaped cut-out cookies.
How do you get the best cookie shape? ›
Simply place the cookie cutter around one of the cookies on the baking sheet. (It should be bigger than the cookie, and therefore not cut off any of the edges.) Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion.
How do you make Pillsbury cookies not flat? ›
The Fix: Bulk It Up a Little
If you realize that you used too little flour, simply stir a couple more tablespoons into the batter. Otherwise, shape your cookies and freeze them on the baking sheet until they're solid. Although the cookies might still spread some, the frozen butter will counteract the action.
What does cream of tartar do in baking? ›
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
What makes cookies fluffy and not flat? ›
Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.
All you have to do is take the baked cookies from the oven, place a mug (or a glass) over the still warm dough, do a little swirl and voilà, perfectly round cookies.
What makes sugar cookies hold their shape? ›
Chill rolled out cookie dough.
Without chilling, these cookie cutter sugar cookies won't hold their shape. Chill the rolled out cookie dough for at least 1-2 hours and up to 2 days.
What keeps cookies from going flat? ›
If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.
Does cornstarch keep cookies from spreading? ›
1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.
Before my tip, let me tell you how I found out about WFMW...
To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.