- Use shiny aluminum pans for the most evenly baked and browned cookies. If the pans are thin, stack two to give the cookies some "insulation."
- To prevent the dough from sticking to cutters, dip cookie cutters in confectioners' sugar or flour between cutting cookies.
- Roll cookies out on waxed paper covered countertop. To keep the paper from slipping, sprinkle a little water on the countertop first.
- Freeze cookie dough for up to a year in airtight freezer bags or foil. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags; let stand at room temperature for about 30 minutes before baking.
- Always cool the pan before using it for the next batch. Run cold water over it and dry to speed things along.
- If freezing frosted cookies, freeze them individually on an uncovered tray or baking sheet, then transfer to labeled freezer bags. Baked cookies may be kept frozen for 4 to 6 months.
Holiday Cookie Recipes
Christmas Candy & Cookies
Holiday Recipes Index