Google Sugar Dot Cookies: Baking Cookie Dough with Small Points - Tip Tuesday

Tuesday, May 22, 2012

Baking Cookie Dough with Small Points - Tip Tuesday

Welcome to Tuesday's Tips - where I share just a little tidbit with you that I hope you'll find useful.

Do you ever bake cookie shapes that have small points like these tulips and houses?  Do those little pointy bits get over-browned?

I have a few tips for you.


The first is to know your oven. I know that the perimeter of my oven is cooler than the center. I make that work for me when baking these kinds of cookies.

I place them on the sheets with their little protrusions pointing toward the outside.  The parts of the dough with the largest area to bake are closer to the center of the oven.  (Just like the photo above - except spaced farther apart.  I moved them all in closer to snap a photo.)

If you're baking larger cookies, you'll obviously be baking them longer.  In that case, be prepared with small pieces of aluminum foil.  Place the cookies on the baking sheets the same way I just explained, but fewer of them.  After about six minutes, cover the pointy bits that are already baked through with the foil pieces.

I hope you'll give this tip a go the next time you're baking those hard to control shapes!

Happy Tuesday!

3 comments:

  1. My mom used the aluminum foil trick with pie crusts. The edges never burned. I can't wait to try it with my dog shaped cookies (the tails always get too brown).

    ReplyDelete

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