Bake like a professional with Saloni’s acclaimed cookbook, Vegan Baking Made Simple. With easy to follow instructions, simple ingredients and recipes for every occasion this is a book you will come back to time and time again!
A cookie dough scoop is a great tool for uniform cookie sizes, it speeds up the process of making a large batch of cookies but it’s not necessary. You can also use a weighing scale to ensure consistency by measuring out each cookie portion, or you can use a tablespoon to scoop and shape the dough into even-sized portions. Both methods help ensure your cookies bake evenly.
A stand mixer is not necessary for cookies, especially for smaller batches. A hand-held mixer works well for mixing ingredients, or you can use softened butter and whip it with a whisk as per the recipe instructions. For larger batches, an electric stand mixer might be more efficient to handle the volume, but for typical cookie recipes, a hand-held mixer or manual mixing is sufficient.
The best pans for baking cookies are aluminum baking sheets, stainless steel baking sheets, or aluminum cookie sheets, as they all provide excellent heat distribution and promote even baking. Popular brands include USA Pan, All-Clad, and Nordic Ware, which offer durable, non-stick, and high-quality options. Avoid using Silpat or silicone mats, as they can hinder proper browning and crisping. Use baking paper instead for best results.
To prevent cookies from burning, use light-colored aluminum or stainless steel baking sheets for even baking. Ensure your oven is preheated and at the correct temperature, using an oven thermometer if needed. Position cookies in the center of the oven and monitor the baking time closely, checking a few minutes before the recommended time. Using parchment paper can also help prevent direct contact with the hot baking sheet, reducing the risk of burning.
To store baked cookies, let them cool completely before placing them in an airtight container. If you want to keep cookies fresh for longer, create separate layers of cookies with parchment paper for stacking to avoid them sticking together. Keep the container at room temperature for up to 3-4 days, or freeze them for longer storage.
If you have extra cookie dough, you can refrigerate it for up to 3 days. Wrap it tightly in plastic wrap or place it in an airtight container. For longer storage, freeze the dough for up to 3 months. When you’re ready to bake, let the dough thaw in the fridge for a few hours before you portion and bake.
