How long do you bake cookie dough?

How Long to Bake Cookie Dough Type of Cookie Type of Baking Pan Baking Times Drop cookies baking sheet 8 - 10 minutes Bar Cookies 13 x 9 x 2-inch pan 25 - 30 minutes Bar Cookies 15 x 10 x 1-inch pan 20 - 25 minutes Tart Shell or Cheesecake Crust 9-inch tart or springform pan 20 - 25 minutes 3 more rows Aug 25, 2023

How do you keep cookies crisp in a container?

To keep crispy cookies crisp, you need to keep them away from moisture . Always store different types of cookies separately—soft cookies can cause crispy cookies to soften due to their extra moisture. Place crispy cookies in an airtight container, but don't completely seal it.

Is it better to bake cookies at 350 or 400?

Placing chilled dough in a slightly hotter oven (usually 400 degrees versus 350 — 375 degrees used for cookies like chocolate chip) helps the cookies retain their shape . Cool It. Let the cookies rest on the cookie sheets for a few minutes before removing to a wire rack for cooling.

Is it better to bake cookies at 325 or 350?

350° is the standard temp for a cookie , and it's a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.

Does rain affect baking cookies?

Higher humidity upsets your dry ingredients Baking on a rainy or snowy day can be a gamble, too. High humidity can affect how your recipes come together and turn out. Humidity can easily absorb into your dry ingredients, potentially adding too much moisture to your mixture.

How do you keep cookies fresh in humid weather?

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

What is the best container to store homemade cookies in?

If you have the willpower not to eat the cookies immediately, store them in an airtight container with a slice of bread. This will help him stay stale longer. If you want to keep cookies fresh for an extended period, put them in a ziplock bag and place them in the freezer.

Do you bake cookies at 350 or 375?

We've found that the optimal temperature for cookie baking is 350F. It gives the butter in the dough time to melt and lightly spread before the remaining ingredients cook through.

How long does it take to bake cookies at 375?

Bake at 375 degrees F until golden and tender, 12 to 15 minutes . For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

Can you bake cookies at 350?

Baking chocolate chip cookies at 350°F will take between 9 and 12 minutes . The key to getting the perfect bake is to watch the cookies closely when they are near the end of their baking time. You want the cookies to be golden brown and just set in the center.

How long do you bake cookies at 325?

Directions Preheat the oven to 325 degrees F (165 degrees C). Combine flour, baking soda, and salt in a medium bowl. Set aside. ... Cream together butter, brown sugar, and white sugar in a large bowl until smooth. ... Stir flour mixture into egg mixture until just blended. ... Bake in the preheated oven for 12 minutes. Mar 6, 2023

My Lemony "Cloud Cookies" Taste Like Sunshine on a Cloudy Day (2024)

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Patty Catalano

Patty is a recipe developer and food writer. She worked Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

published Mar 1, 2024

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My Lemony "Cloud Cookies" Taste Like Sunshine on a Cloudy Day (1)

Sugar-dusted, soft lemon cookies that are as light as clouds.

Makes36 (1 1/2-inch) cookiesPrep15 minutes to 20 minutesCook20 minutes

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Why You’ll Love These Cookies

These two-bite cookies are plush and light as clouds, thanks to the sour cream in the dough.
Fresh lemon zest and juice (and lemon extract, if you have it) give these soft, cake-like cookies their bright, citrusy flavor.

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Key Ingredients in Lemon Cloud Cookies

Lemon: Use every bit of that fresh lemon — finely grate the zest on a rasp grater, then squeeze the juice. (This is my go-to citrus juicer.)
Lemon extract: A little bit of lemon extract gives these cookies an extra boost of lemony flavor.
Sour cream: Adds moisture and richness without thinning the dough so that the cookies bake up plump and tender.

How to Make Lemon Cloud Cookies

Combine dry ingredients. Lightly scoop all-purpose flour into the measuring cup and use the flat side of a butter knife to swipe off any excess. (Packing flour into the measuring cup can result in dense cookies.)
Mix wet ingredients. Mix the lemon zest, softened butter, and sugar until creamy before adding the rest of the wet ingredients to lighten the dough.
Scoop the dough. A cookie scoop makes quick work of portioning the dough into tablespoons.
Bake. These two-bite cookies will have a puffed shape and just begin to turn golden around the bottom.
Dust with powdered sugar. These cookies need just a dusting of powdered sugar before they’re ready to serve. (Cookies must be cool to the touch so the sugar doesn’t melt.)

More Super-Soft Cookies Worth a Bake

Cream Cheese Cookies
Soft Chocolate Chip Cookies
Super-Soft Snickerdoodle Cookies
Ricotta Cookies
Lofthouse Cookies

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Lemon Cloud Cookies Recipe

Sugar-dusted, soft lemon cookies that are as light as clouds.

Prep time 15 minutes to 20 minutes

Cook time 20 minutes

Makes 36 (1 1/2-inch) cookies

Nutritional Info

Ingredients

8 tablespoons
(1 stick) unsalted butter
1
large egg
1/2 cup
sour cream
1 3/4 cups
all-purpose flour
1/2 teaspoon
baking powder
1/4 teaspoon
baking soda
1
medium lemon
3/4 cup
granulated sugar
1/2 teaspoon
kosher salt
1/2 teaspoon
lemon or vanilla extract
2 tablespoons
powdered sugar

Instructions

Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg and 1/2 cup sour cream on the counter. Let everything sit at room temperature until the butter is softened.
Meanwhile, place 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.
Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Finely grate the zest from 1 medium lemon (about 1 tablespoon) and juice the lemon until you have 2 tablespoons.
Add the lemon zest and 3/4 cup granulated sugar to the butter. Beat with the paddle attachment on medium speed until combined and creamy, about 2 minutes, stopping and scraping the sides of the bowl down with a flexible spatula as needed.
Add the egg, sour cream, lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon lemon or vanilla extract. Beat on medium speed until combined, about 30 seconds. The mixture may look curdled. Add the flour mixture and beat on the lowest speed until just combined, about 1 minute.
Scoop the dough out into level tablespoon-sized portions (about 36) and place 1 1/2 inches apart on the baking sheet, 12 cookies per baking sheet.
Bake until the edges of the cookies are set and the centers are puffed, about 10 minutes. Let cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Repeat baking with the remaining dough; you can reuse the hot baking sheets and parchment or baking mats. Lightly dust the cookies with 2 tablespoons powdered sugar before serving.

Recipe Notes

Make ahead: The dough can be made, formed into balls, and frozen directly on the baking sheet. Store the frozen cookie dough balls in freezer zip-top bags or an airtight container for up to 3 months. Bake frozen, adding 1 minute to the bake time.

Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.

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