Pastry chef Angela Tumey shares cookie baking ‘doughs’ & don’ts for success

JACKSONVILLE, Fla. – We are continuing our series on easing holiday stress by showing you how to make the perfect cookie.

Baking during the holidays can often feel overwhelming, but with the right techniques, you can create delicious treats without the stress.

Pastry Chef Angela Tumey from Jax Cooking Studio shares her Doughs, we mean Do’s, and Don’ts for cookies:

• First, preheat your oven to the temperature specified in your recipe to ensure even baking.

• Take your ingredients like eggs and butter out before you begin. This will let them come to room temperature and will help your ingredients emulsify better and prevent curdling giving you a more even bake.

• Refrigerate your dough before rolling it out to solidify fats and reduce excessive browning during baking. Chilling the dough makes it easier to roll out and helps prevent excess spreading during baking.

• Add a pinch of salt to balance the flavor if your icing or sweets are too sweet. Thicken your icing slightly for better control and easier application when decorating cookies.

• Use parchment paper rather than aluminum foil. That will prevent the bottoms of your cookies from cooking faster than the tops. It also makes it easier for you to get them off after.