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Reader's Most Frequently Asked Questions and Answers

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Q - How long can I store cookie dough in the refrigerator?

A - I would store it no longer than a week, as with most perishable foods.  If you need to store it longer than a week, you should just go ahead and freeze the dough right after making it.   And don't worry, I do it all the time with my cookie doughs and they bake up just fine! :o)  - Michelle

 

Q - I want to mail some homemade cookies to my Mom for her birthday, do you have any suggestions for how to ship them safely?

A - We sure do!  I've been shipping cookies to friends and family for many years and have some great tips for you - read them here at How to Ship Cookies So They Will Arrive Fresh and Undamaged. - Michelle

 

Q - How do you get cookies to be soft and not crunchy?

A - Keep cookies soft by following these steps.  First, do not over bake them.  Bake the cookies just until they are golden brown, not dark brown.  Next, don't leave them on the cookie sheets for more than a minute or two. The cookies will continue baking on the hot sheet even after you have removed them from the oven.  And finally, store them in an air-tight container as soon as they are cooled.  If you leave cookies out in the open for too long even soft baked cookies will turn into crunchy ones. - Michelle

 

Q - Do you recommend using butter, margarine or Crisco® for baking cookies?

A - Unsalted butter, butter, butter!  For the most delicate, delicious cookies, use butter.  Margarine will compromised the taste, and Crisco will change the texture as well as the taste. If you use salted butter, you can often cut back on the salt in the recipe. - Michelle 

 

Q - I've seen a lot of cookie recipes say to use a cookie rack for cooling cookies after baking, do I really need to use one?

A - Well, you can certainly make delicious home baked cookies without a cooling rack, but I do recommend them.  When you allow cookies to cool directly on the cookie sheet, the bottom of the cookies continue to bake.  Although it may be just a slight difference, the cooling racks do help that perfect cookie stay perfect. I have a set of three that stack on top of each other to save counter space. - Michelle

 

Q - Can you help me find a recipe for cookies and or muffins using soy or whey protein powders?

A - Here is one recipe to get you started: Chocolate & Peanut Butter Protein Bars. - Rachel

 

Q - Do any of your low-fat healthy cookie recipes have no sugar in them? 

A - Finding a sugar-free recipe cookie is nearly impossible. Most of our healthy, low-fat cookie recipes are reduced calories, sugar, or low-fat.  We are always on the look out for great healthy, low-fat, low-sugar recipes (or no-sugar recipes for our diabetic friends or those trying to limit sugar consumption).  Check out our Healthy Cookies section for what we've found so far. - Rachel

 

Q - I live in the UK, and having lived in the U.S. for 4 months, I wanted to bake some cookies from a recipe book I had. The problem is when I bake them they spread out too much on the sheet. Any tips on preventing this?

A - If your cookies spread during baking, first make certain you are using completely cooled pans. If you place cookie dough on a warm pan, it will spread. Also, don't grease the pan unless the recipe specifies to do so. Rich cookies will spread too much on greased cookie sheets. Other reasons for dough spreading include the following: not enough flour, dough not chilled, or using poor quality margarine. You can perfect your cookies with the "test" cookie. Bake one cookie. If you see that it spreads too much, add 1 to 2 tablespoons flour to the dough. If the cookie comes out too dry, add 1 to 2 tablespoons milk or water. If you need more cookie tips, check out Secret Tips for Successful Cookies. - Rachel

 

 


      

 

 

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