Jules’ Cookie Baking Notes
Categories: Baking Tips, Books, Cookies
Tags: , Allergy Friendly, Baking Tips, Dairy Free, Sugar Cookies
Most cookie recipes call for creaming the butter or shortening with the sugar as the introductory step. This is most effectively done with an electric mixer. This step will help to whip up the butter or shortening and make it fluffier, while also breaking down the sugar a bit, so that it doesn’t melt as much (e.g. spread) when baking.
Another word about cookie dough. Most cookie doughs do better when cold, particularly the ones that are rolled out. When chilled, the dough tends to be less sticky and will spread less. If you are having problems with cookie spread, definitely chill your dough or even freeze it before baking.
I like to cover baking sheets with parchment paper for every cookie recipe I bake. It prevents the cookies from sticking to the sheet (and then breaking apart when removed), doesn’t leave a greasy aftertaste on the bottoms of the cookies, and helps me spend less time in the kitchen doing clean-up duty when I’m done!
If you have a convection setting on your oven and a convection temperature is not given, simply reduce the static temperature by 25 degrees when using your convection setting.
If you bake by weight, as opposed to volume, 1 measured cup of my Jules Gluten Free™ All-Purpose Flour should weigh approximately 130 g.
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Eileen said: on October 15, 2010
Thanks so much for the cup=gram weight info. I’ve found it much better to do all my baking by weights — I get very consistent results that way.
I’ve found that I scoop out your chocolate chip cookie dough into balls that I then freeze. I pop them still frozen into the oven to cook and they come out fantastic, without much spread.
Thanks so much for your flour! We love it here.
Barbara said: on October 17, 2010
Do you have any tips on turning your cookie mix into an almond cookie? Almond cookies are my friend’s favorite and I want to surprise him the next time he comes into town.
Wendi VandeRiet said: on June 16, 2011
What happened if I followed your chocolate chip cookie recipe to a tee and my cookies came out very flat?
Help…
Jules said: on June 16, 2011
Wendi – there are a few possibilities. First, if you are at high altitude, you’ll need to add 1/4 cup of flour. If you add a lot of chocolate chips (the big kind, not the minis), there is less dough in between each chip to bake up and give body to the cookie. If the dough is too warm, or if you use all butter, that will also contribute to the problem. Any of these sound possible for your cookies?
Berni Foster said: on August 27, 2011
Like Wendi, my cookies were more like crisps – entirely flat and kind of greasy. The taste was quite wonderful however. The dough refrigerated 4 hours and we’re not at high altitude. I put in about 1/2 bag of chocolate chips, which doesn’t seem like too much for 60 cookie recipe. I wonder if there is just a tad too much fat in the recipe? I followed it to the tee with tbls of butter & shortening and that seems like a lot. I will try freezing the dough next time and let you know.
Megan said: on September 16, 2011
Hi Jules. I’ve had some problems with cookies as well. I used your cookie mix, added 1/4 cup flour (high altitude), used butter AND shortening just like the instructions, froze my dough in balls, and then baked. Still, they spread like crazy! Taste great, but flat, flat, flat. I’ve tried with your cookie mix twice and the same thing. We usually end up just snacking on most of the frozen dough instead of baking them – terrible I know, especially with raw egg. I’ve gotten one batch of cookies to work (from scratch) but haven’t had luck from the mix. Any ideas? (I have one mix left to try on. Hopefully I can get it to work – otherwise I might be safer to start from scratch instead.)
Jules said: on September 16, 2011
Megan, that’s very curious, as I’ve baked those cookies at altitude with great success simply by adding 1/4 cup extra flour. Odd question for you, but it might be helpful since you seem to be big cookie dough eaters like me! Have you ever tried Ener-G Gluten-Free Egg Replacer? If you used 2 recipes of that in place of the two eggs, you could eat the dough with reckless abandon (!) and it would help the spreading issue considerably. Sometimes even the size of the eggs can vary (you should use Large, not Extra-Large, but there are variances there too), and the eggs are the cause of the spreading issue. When I bake with the vegan egg replacer, no more spread! If you want to work through any more issues, please don’t hesitate to email Support@JulesGlutenFree.com, where they’ll walk you through any troubleshooting!