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Perfect Cookies in High Altitude


By Kelly McGeehan - October 30, 2017

Cookies may be considered one of the easiest pastries to make, however they tend to be inconsistent and under/over baked. For such a simple product, there are a lot of factors to consider...temperature of the dough, thorough mixing of the dough, creaming the butter and sugar properly, oven temperature, and size of cookie. With these professional baking tips, you will be able to create a perfectly shaped, soft, delicious cookie every time! All professional baking tips are in bold!


Snickerdoodles

4 oz butter, softened
5 1/2 oz granulated sugar
1 egg
8 oz all purpose flour
1/2 t baking soda
pinch of salt
1/2 oz honey
cinnamon sugar for dusting

Equipment

Kitchenaid mixer 
5 quart mixing bowl
paddle attachment
rubber spatula
2 oz ice cream scoop
flat sheetpan 
electronic scale

Method of Preparation

- Properly scale out all ingredients and prepare all equipment.
- Cream the butter and sugar together. Creaming means to bring a fat and sugar together on medium speed to create a paste. Cream on medium speed for 1 minute.
                  
             
                  
          **continue to cream when your mixture looks like this**.        

               
     **properly creamed butter and sugar should look like this!**

  
- Add the egg and honey and mix throughly into the butter mixture. Scrape the bowl down to make sure there is no egg in the bottom of the bowl. Cream on medium speed to create a paste.

               

               
                          **no lumps of egg here!** 

- Combine the AP flour, salt, and baking soda. Add to the butter mixture and combine on low speed until thoroughly combined. Scrape down bowl with rubber spatula. Mix on medium speed for 30 seconds.

                   

                  

- Scoop out dough with a 2 oz ice cream scoop. Using an ice cream scoops makes all the cookies a consistent size that require the same baking time.

                 

- Refrigerate dough for at least 30 minutes or overnight before baking. Chilling the dough (most importantly the butter in the dough) helps prevent the dough from spreading too much in the oven. 

               


-Dunk cookies in cinnamon sugar before baking! 

                  

- Bake at 350* for 7 minutes. Turn sheetpan in oven to prevent dark cookies due to hot spots in the oven. Bake another 7 minutes or until slightly brown along the edges. Always remove cookies from oven BEFORE completely baked. Carry over baking can take a perfect cookie to an over-baked cookie. 

               
- Remove from hot sheetpan after 2 minutes to prevent additional carry over baking.