Today we have learned how to make cookies at home far beyond what use to fill the old time cookie jars. Even my mother would be shocked at the delicious cookie recipes which come from my kitchen. This is mostly due to the ever ending availability of supplies and ingredients at our fingertips.
Consider chocolate as an example; chocolate chips at one time was a luxury to have in the kitchen. Now chocolate chips are now a staple in my kitchen pantry plus I also have different flavors of chocolate produced for many different uses. These cookie ingredients have turned knowing how to make cookies into a fun and appreciated hobby.
From my early days of learning how to make cookies, I have only used all purpose flour in the recipes. Always use the standardized measuring cups and measuring spoons for the flour and any other dry ingredients. For cookie ingredients like flour, white sugar, baking soda, baking powder or salt, fill the measuring cup or spoon over the top and level off with the flat side of a knife. When recipes call for brown sugar also use the dry measuring cup, but pack it down and level off; when turning brown sugar out it should hold the shape of the cup.
When learning how to make cookies follow the recipe. Unless the recipe instructs otherwise use white granulated sugar. A fine granulated sugar will cream more but also change the texture of the cookies making it a finer texture. Brown sugar is listed in many cookie recipes and it gives a delicious caramel taste. Although this is good in some recipes, it is not good in all. If you try to substitute brown sugar for the white granulated sugar in the recipe you must be prepared also for a change in the flavor of the cookies. Powdered sugar is used in some recipes and with very good results; I love the sugar cookies that I make with powdered sugar. However, I would not suggest replacing granulated sugar with powdered sugar because it will change the texture of the cookies.
When you have learned how to make cookies and become experienced at it, you will gain a preference as to what shortening you choose to use in yours. Personally, I prefer a good quality butter. Margarine or solid shortening changes the texture of the cookies; often making them puffier and crispier. This is a matter of your personal preference. What wins me over is in the flavor; using a good quality butter always gives a more delicious flavor. I have done tests using butter and margarine in the same recipe with people who tell me they love using margarine. When they do not know which cookies they are eating they always choose the cookies made with butter as having the best flavor.
Sometimes cookie recipes will call for the addition of liquids; it could be milk water or juice. Try to follow the recipe because there is usually a reason why something is in a recipe. Milk makes a richer cookie but cookies made with water are more moist and have a tendency to last longer. If cream is replaced for the milk, you should consider that cream has more fat than milk. Perhaps the fat in the recipe should be adjusted for the fat in the cream. If evaporated milk is used in place of whole milk, mix half evaporated with half water. If juice is called for in the recipe it is for flavor and texture; it is best to substitute one flavor of juice for another flavor rather than substituting milk for the juice.
A couple more cookie hints to keep in mind when you are learning how to make cookies is about using eggs and chocolate when learning how to make cookies. Most cookie recipes will list using large eggs; if you have small eggs and the recipe needs a few eggs, you will need to add extra in order to get the desired volume. If your recipe calls for chocolate and you want to substitute cocoa powder for one ounce chocolate substitute 4 level tablespoons cocoa powder plus ½ tablespoon melted butter.
HOW TO BAKE COOKIES
It is best to bake cookies on cookie sheets when learning how to make cookies. Because they are opened on three sides the circulation of the heat is more even. This makes the cookies brown better and it is easier to remove the cookies when they are done. All of my cookie trays have a very low ridge around all sides and I never have a problem with my cookies. However, if you have only pans with higher sides on all sides (This will interfere with the baking), I suggest that you turn the pans upside down and bake the cookies on the bottoms.
For most cookies pans should be lightly greased, but not if the cookies contain a large proportion of shortening; recipes will instruct you usually. It is best to bake only one tray of cookies at a time in the oven especially when you are just learning how to make cookies. Place the try in the center of the shelf and in the center rack of the oven. Placing a tray on the bottom rack will case the bottoms of the cookies to burn. Keep in mind that there are variables which affect the baking time of cookies. Different materials which the pans are made from reflect the heat differently causing a difference in the baking time. Your oven plays a big part in how to make cookies; is it gas, electric or convection oven. It is best to watch the baking process carefully for the first batch that you put in the oven.
After baking, remove the cookies from the pans. I usually wait about 1 minute and then remove them. If you wait longer the cookies continue to bake on the hot pans this is a tip learned when you know how to make cookies.
HOW TO MAKE COOKIES STEP BY STEP
This list is the general steps when learning how to make cookies
Bar Cookie Recipes are much easier to bake because they are baked in a pan and then cut; much faster than baking separate cookies.
The easy Cookie Recipes which I started my cooking career with when I was very young are still some of my favorites.
Learn How to Ship Cookies before you mail away your hard work only to have them delivered in crumbs.
My favorite Coconut Cookie Recipe is a macaroon; they are so light and flavorful, you cannot eat just one.
Chocolate Kiss Cookie Recipe was made famous by Hershey; this is especially delicious combined in a peanut butter cookie.
I love the light Spritz Cookie Recipe for the holidays; when decorated these make a beautiful presentation on a platter.
Date Bar Recipe has always been my favorite bar cookie; as a child I remember close family friends use to bake these in their bakery and they were so delicious.
If you like pecan pie you will love this Pecan Tart Recipe; a great page for “pecan lovers”.
The Ginger Cookie has been a favorite recipe for decades; whether it is a soft iced ginger cookie or a rolled cookie, the flavor is unbeatable.
Date Pinwheel Cookies are one of my favorites for the holiday season; this includes Sister Gloria’s recipe which I have made for years.
Cookie Cutter Sugar Cookie Recipes are among my oldest favorites for all the holidays; decorate to fit the occasion.
Thumbprint Cookie Recipes are also among my holiday collection; topped with a variety of fillings, all are delicious.
Recipe for Tea Cakes has always been among my recipes for Christmas; they have such good flavor but light so you can eat more.
The Chocolate Caramel Cookie is like any other recipe where these two ingredients are combined; simply delicious.
This Fig Bar Recipe was a favorite of my mom’s; if she did not have the homemade, occasionally she would buy them from the grocery.
The Gingerbread Cookie Recipe dates way back and is the primary cookie recipe in many of the Old World countries.
This Lemon Bar Recipe has always been among my Christmas collection; my baking would not be complete without it.
This No Bake Cookie Recipe is so easy and quick to make; not only that but it is delicious and a favorite for many.
A Raisin Cookie Recipe is a necessity among holiday cookies or anytime. No matter what other ingredients are used they are always delicious.
Christmas Cookie Recipes should contain a selection of favorite ingredients and flavors; I try to contain a little of everything in my collection for the holidays.
Baking Cookie Recipes are usually the way most people get started in cooking; most are simple to make and have such a good taste.
COOKIE POPS RECIPE
Preheat oven to 350F degrees.
Cream butter and sugars; add peanut butter and mix well.
Add vanilla and egg; blend well.
Add flour, baking powder and baking soda; mix into a soft dough.
Push a popsicle stick into each of the candy bars.
Shape ¼ cup of dough around each of the candy bars; place 4 inches apart on ungreased baking sheet.
Bake for 13 to 16 minutes or until golden brown.
COOL COMPLETELY on baking sheets; remove from pans carefully.
WHOLE WHEAT COOKIES
Preheat oven to375F degrees.
Combine and mix 1 cup sugar, molasses, shortening and water.
Stir in remaining ingredients except for sugar.
Roll dough ¼ inch thick on floured surface; cut in 3 inch rounds.
Sprinkle cookies with sugar; place on ungreased cookie sheet about 1 ½ inches apart.
Bake 10 to 12 minutes or until no indentation remains when touched.
Cool 2 minutes and remove to rack to cools completely.