I am making some small diameter - 1" to 1.25" - cookies that are 1/2" thick. When I chilled the dough overnight and baked at 350° for 12 minutes they were overly brown on the bottom, but baked through. When I froze the cutout shapes for several minutes and baked for 350° for 12 minutes they were much less brown on the bottom but were raw in the middle. I was thinking of lowering the temperature to 325° to 300° to see if I would get the happy medium of lightly browned bottoms and completely baked. I can keep trying different mixes of chilled time/temperature, but I thought I would ask if someone has already been through this. Any suggestions or ideas?

Last edited by Julia M. Usher
Original Post

Hi, yes, your best bet would be to reduce baking temperature to 325°F or lower and bake more gradually. You might also bake on silicone mats (if you aren't already), as they tend to distribute heat more evenly. As for baking time, that will depend on the recipe (fat type and content) and whether you chill beforehand, so you'll just have to continue to experiment with that.

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