Gingerbread men, thumbprint cookies and snickerdoodles are on the rise this holiday season, filling trays and tables at homes and businesses across metro Atlanta. How can you ensure your family's timeless recipe will be perfect every time? Carrie Hudson, pastry chef at West Egg Cafe, and Abbie White, corporate executive pastry chef of The ONE Group, have these easy-to-follow tips for home bakers.
Don't go all-in the first time. Hudson urges home bakers to know their limits and accurately assess their skill level before diving in. "Aim for an easy recipe the first time," Hudson says. "A shortbread or butter cookie is a great place to start. They usually have around five ingredients and minimal steps."
Read your recipe. Although it may seem obvious, White advises bakers to read the recipe a few times before starting. This "ensures you are clear on what you are supposed to do," White says. Don't get halfway through your recipe only to discover you don't know what "fold in" means.
You don't need special equipment. White recommends unbent sheet trays and parchment paper. "A flat and fairly new sheet tray will give you the best results, and parchment paper allows you to clean up quickly and transfer easily," White says.
Know the power of butter. The temperature of your butter can change the shape of your cookie. "When beginning to mix the dough, I prefer my butter to be slightly cooler than room temperature," Hudson says. "I feel it helps maintain height and shape in the cookie by allowing you to get a perfect cream."
Don't be afraid to double your batch. Both chefs agree that doubling your batch helps with consistency. Plus, it's a time saver. Be sure to check and recheck your addition and multiplication to ensure ratios remain the same.
How do you know when they're done? There's a fine time line between barely brown and burnt. White recommends under baking "by a minute or two. They will continue to cook on the tray while they cool, and you'll get a nice crispy edge and soft and gooey middle."
While the cookies are cooling, create your own frosting. There's a trick to achieving the perfect consistency, Hudson says. "If you are making your own frosting, add a little extra milk so it doesn't dry too quickly, giving you time to ice a few and have time to put sprinkles on that will stick."
Once they're cooled, it's time to decorate. Both chefs encourage using sprinkles. Hudson adds that "the skill level of your baker will also help determine your decor." She also suggests home bakers involve children in decorating.
No one expects perfection. White's most important piece of advice: "Do what makes you happy and don't worry about perfection. Your friends and family are going to love them no matter what."
About the Author
Keep Reading
The Latest
Featured
