9 cookie mistakes that we should definitely avoid this year

1. Do not preheat the oven

You may think that you save energy if you do without preheating, but the problem is: the baking times are then no longer correct. The danger of your cookies charring or not yet firmly established is great. Therefore: Always preheat the oven to the temperature specified in the recipe.

2. Do not supervise the oven

But of course baking times are only guideline values. Keep an eye on the stove and see what the cookies look like. Sometimes they are already very dark before the time runs out, sometimes they need a few minutes longer. And if the cookies darken at the back than at the front, you can simply flip the plate over.



3. Take the cookie out of the oven too early

When the specified baking time has expired, simply check to see if the cookies can be easily pushed back and forth on the baking sheet without deforming or sticking. Then they are really done.

4. Plan too little time

Patience is really a good thing when baking cookies: many dough types must be cold for a few hours before baking. Only an hour, sometimes even two or four. This is important: because of their high fat content, shortcrust pastry cookies usually soften very quickly and run in the oven. If you make the dough in advance to small bricks, it cools very quickly. Note: Some cookies, such as macaroons, must be allowed to dry before baking. Also, allow time for the cookies to cool after baking.



5. Protein does not become solid

There can be different reasons. Either fat remains on the mixer or it cheated when separating the egg yolk ice cream under the egg whites. With a little luck, you can save the whole thing with a pinch of salt. To check your egg whites, just turn the bowl over. If he sticks, he is perfect.

6. Do not knead dough sufficiently

That too is the wrong time to save time. Especially short crust pastry must be kneaded until no more flakes are visible. Otherwise, they provide holes in the dough. For example, if you do not have time to knead on the actual baking day, you can prepare shortcrust pastry for days or weeks before baking, kneading and freezing. That works very well. The only exception to the kneading rule: always knead kipferl for a short time, because otherwise they will break you later.

7. Use too much flour

When dough sticks to your fingers and worktop, we usually use flour to make it easier to grasp. But those who misjudge the crowd risk making the dough in the oven crumbly. Therefore: cook out cookies directly on the baking sheet. For this, it is essential to grease the sheet beforehand or lay it out with baking paper. This trick helps especially with very filigree molds, such as elaborate snowflakes. To roll out, always place baking paper over the dough so that it does not stick to the roll.



8. Cookies become too hard

Unfortunately, it often happens that cookies become rock hard. Especially cinnamon stars can become almost inedible if you do not preheat the oven sufficiently before baking. You can save your cookies by putting a damp kitchen towel over the cookies for 2 days.

9. Cookies dry too quickly

Last hurdle: the correct storage of the cookies. Who thinks, it looks so nice, if you throw all the cookies together in decorative boxes, is wrong, because each cookie has its own requirements for storage. Shortbread cookies should always be stored in well-sealed tin cans to keep them fresh and crispy. Soft cookies must be stored airily. Gingerbread softens faster if you put a slice of fresh bread in the tin. Even the peel of an apple for a day or two in the cookie jar can do wonders.

In our recipes for Christmas cookies you will always find a hint for proper storage.

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Cookies, cookies cheek, frustration