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Bake Cookies Like A Pro With These Helpful Tips

Here are a bunch of tips I’ve collected from several old cookbooks that include helpful notes for baking, freezing, storage and a basic refrigerator dough recipe (with 9 different variations).

Lots here, enjoy!


(Source: Most of this info found in an old Robin Hood recipe booklet)

Cookies should be thoroughly cooled before being stacked for storage. Crisp and soft varieties should never be stored in the same container since the crisp varieties will soften quickly under such circumstances.

Soft Varieties

Crisp Varieties

How To Freeze

Frozen baked or unbaked cookies from your freezer have the same flavor and texture as freshly baked. Freezing unbaked dough takes less space and needs no special handling to prevent breakage. On the other hand, cookies baked before freezing are ready to eat within minutes upon removal from the freezer. Either way, they turn out superbly.

Unbaked Dough

Thawing Instructions

Source: How To Freeze Foods Booklet (1950’s)

Basic Refrigerator Dough Recipe

Source: An old Five-Roses recipe booklet

Cream 2/3 cup butter. Gradually add 1 cup brown sugar and cream well. Add 1 egg, 1 teaspoon vanilla and beat well. Mix 2 cups pre-sifted flour with 1/4 teaspoon salt and 1/2 teaspoon baking soda; stir into batter. Use dough as it is or in any of the variations listed below. Shape finished dough into long rolls, about 2″ in diameter. Cover with waxed paper and chill until hard (about 1-2 hours). Slice thinly; place on ungreased sheet. Bake at 350°F. for 8-10 mins. Makes 5 dozen cookies.

9 Variation:
(use 1/3 of dough for each variation)

  1. Orange: Add 1 1/2 TBS grated orange rind.
  2. Chocolate Nut: Add 1 square melted unsweetened chocolate for chocolate dough. Add 4 TBS chopped nuts.
  3. Lemon-Coconut: Add 1/2 tsp lemon extract and 2 TBS shredded coconut.
  4. Turtles: Between 2 slices of chocolate dough, place whole pecan (for head) and 4 pieces chopped pecan (for legs).
  5. Sandies: Bake a plain cookie. Dredge with (colored) powdered fruit sugar while still warm.
  6. Black & White: Use chocolate dough. Top with miniature marshmallow for last 3 mins. of baking.
  7. Jewel: Add 2 TBS chopped red and/or green maraschino cherries, drained well and 2 TBS chopped nuts.
  8. Pinwheels: Roll out rectangles of chocolate and vanilla dough, 1/8 inch thick. Place one on top of other and roll together.
  9. Almond: Add 1/2 tsp. almond extract. Before baking, top each with blanched almond half.