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Chocolate Cutout Cookies Tips
How can you prevent chocolate cutout cookies from spreading while baking?
An accurate oven temperature is important when it comes to keeping cookies from spreading. Preheat the oven, and wait to put the chocolate cutout cookies in to bake until it's fully up to temp. If you’ve noticed frequent inconsistencies in your baking, a simple oven thermometer
will provide a reading of the actual temperature inside the oven. After double checking the oven temperature, consider refrigerating the chocolate cutout cookies for 15 to 20 minutes before baking if it's a hot day. Check out our guide to baking cookies
for more tips.
How can you tell when chocolate cutout cookies are done?
When done baking, the chocolate cutout cookies will have a smooth, dry top without any doughy, moist areas. Set your timer for the minimum bake time in the recipe. Add a few more minutes if needed, but don’t exceed the maximum bake time.
Can you make chocolate cutout cookies ahead of time?
Mixing today and rolling out tomorrow? No problem! Chocolate cutout cookie dough can be made up to 3 days ahead and stored in an airtight container in the refrigerator. When ready to roll and cut out, remove the dough from the fridge and let it sit for 30 minutes to soften up a bit. Once baked, the chocolate cutout cookies can be enjoyed for about a week or frozen for up to one month. When you're ready to serve them, try making our royal icing
to bring your cookies to the next level. —Catherine Ward, Taste of Home Prep Kitchen Manager
1 cookie: 91 calories, 3g fat (2g saturated fat), 14mg cholesterol, 43mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.