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? ›

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.

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. We recommend white bread so that no flavor is transferred to the cookies.

Why You Need to Chill Your Cookie Dough. For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

Like drop cookies, icebox and slice-and-bake cookies are pretty sturdy. Baked cookies can be kept stacked in an airtight container or popped in a zip-top bag. At room temperature: Eat baked icebox or slice-and-bake cookies within five days so they taste their best.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

“To keep cookies soft, store them in an airtight container and not in a cookie jar,” Amanda recommends.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

Sure, you can skip the chilling step and bake the dough right away, but doing so runs the risk of flat disks with dry edges and a brittle texture; a far cry for the plush, chewy cookies with fudge-like centers we all crave.

Like any recipe that contains raw eggs, raw cookie dough presents a food safety risk. If left too long at room temperature or improperly stored, the dough can develop both salmonella and E.

Based on what these results demonstrated for this chocolate chip cookie recipe, for crispier cookies, aim for a 16-hour rest period or longer, and a shorter rest period for chewier cookies. For a good balance of both textures, a rest period of more than 16 hours works well. There you have it! Cookie science.

Can you roll out slice and bake cookie dough? ›

To do this, you mix the dough like normal, but once prepared, you roll the dough into a log-like shape and then slice it width-wise to form individual cookies. Once baked, slice and bake cookies are usually easy to identify by their sharp edges and uniform shape, as seen in the pictures here.

Dry cookies, like shortbread cookies, gingersnaps, and Danish butter cookies, will stay fresher for longer because they have very little moisture.

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

To make simple round cookies, just use an overturned drinking glass — dip the rim in flour before pushing it into the rolled out dough. You can use the tip of a small, sharp knife (like a paring knife) to cut the dough into any shape you like. Use a stencil or cardboard cutout to help, if you like.

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!

Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking. As a result, your cookies will stay in their original shape instead of spreading out into nice circles.

I can't wait to read through all of the great ideas posted there! What is this? To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking.