Written by Stefani Anderson (last updated May 30, 2022)
If you make cookies that you have to cut into bars when they have been baked, you know it can be hard to get them cut neatly. You can have perfectly cut bar cookies with no jagged pieces if you score the cookie dough as soon as it comes out of the oven. Let it cool completely and then cut the bars along the lines you made.
Always let your cookies cool completely before you put them in a container. If you seal them away while they're still warm, they will sweat and become soggy. (You'll notice condensation on the inside of the container.)
Instead of using a wire cooling rack when you are making cookies, try using paper bags. They absorb excess grease, and when you are finished they can be thrown in the trash.
Store your different types of cookie separate from each other.
Use the crumbs at the bottom of the cookie jar as a tasty topping for ice cream or yogurt.
If you want to save your cookies for more than a few days, put them in a freezer bag, press out all the air, and freeze them. Most cookies will last several weeks in the freezer.
Need to soften hard cookies? Put them in an airtight tin or jar with a piece of fresh bread, an apple wedge, or a wet paper towel wrapped in aluminum foil.
Need to crisp soggy cookies? Put them on a clean baking sheet and into the oven for a few minutes at 300°F.
When you're in the mood for homemade cookies but you've run out of them, fake some in a jiffy by baking bits of marshmallow on graham crackers or other plain store-bought cookies. Make them even better by adding some chocolate chips or pieces from a chocolate bar (like an indoor s'more).
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