How to Set Dough on Cookie Sheets
When a cookie recipe requires you to set the dough on cookie sheets, do not panic. This the simplest step in the cookie baking process, even if you want perfectly sized cookies. Evenly sized and shaped cookies take the same amount of time to bake, letting you rest assured that when one cookie is done, all the cookies on the pan have cooked thoroughly. Use your favorite cookie dough recipe for this process, but those without additional mix-ins such as chocolate chips or nuts, work best. Tubes or tubs of store-bought refrigerated dough can also be used in a pinch. Does this Spark an idea?
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Things You'll Need
- Prepared cookie dough
- Parchment paper
- 2 light-colored, heavy gauge aluminum cookie sheets
- Cookie scoop
- Kitchen scale
- Timer
- Cooling rack
Instructions
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1
Place the prepared cookie dough in the refrigerator for at least one hour to chill before baking.
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2
Preheat the oven to the temperature dictated in the recipe or on the package---usually 350 or 375 degrees Fahrenheit. Line the two baking sheets with parchment paper.
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3
Pull the cookie dough out of the refrigerator. Use a cookie scoop to gather a spoonful of cookie dough and place on the kitchen scale. Place a second spoonful of dough on the scale for larger cookies. Measure out 1 ounce for medium-size cookies or 1/2 ounce for small cookies, or otherwise as directed by the recipe.
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4
Remove the cookie dough from the kitchen scale and form into a tight ball. Place on the cookie sheet, atop the parchment paper. Set the dough in the corner of the cookie sheet, 2 inches from either side. Lightly press the top of the dough to slightly flatten the dough.
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5
Repeat with the remaining dough, placing the cookies 2 inches apart from each other and the edges of the pan.
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6
Place one pan of cookies in the center rack of the oven. Remove the sheet of parchment from the other baking sheet and place it in the refrigerator, along with any leftover cookie dough, to keep it chilled.
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7
Bake the cookies for the time prescribed in the recipe, using a kitchen timer for the exact timing.
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8
Remove the baked cookies from the oven and let cool on the pan for 2 to 3 minutes. Transfer the cookies to a cooling rack.
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9
Remove the cookie dough on parchment from the refrigerator and place atop the cool baking sheet that sat on the counter while the first batch baked. Use this cool pan to bake the second batch of cookies, while the first pan cools to room temperature.
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10
After removing the second batch of cookies from the oven, allow the pan to cool and repeat steps 3 through 9 with any remaining cookie dough.
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1
Tips & Warnings
Chill the dough to prevent excess spreading of the cookies.
Always bake the cookies on a cool baking sheet to prevent their bottoms from burning as well as excess spreading.
Reduce cooking time by 1 to 2 minutes for chewy cookies, and increase it 1 to 2 minutes for crisper cookies.
