Mixing flour and sugar,
Adding eggs and butter,
The scent of vanilla, oh so familiar,
Baking cookies, it’s a wonder!
On trays they go into the oven,
Melting and merging into perfection,
Soft and chewy or crispy and crumbly,
Each one a special confection.
The aroma fills the kitchen,
As we eagerly await,
For the cookies to cool enough,
To serve and savor their sweet fate.
Baking cookies is a joy,
A sweet escape from reality,
A simple pleasure that never fails,
To bring happy serenity.
Baking Tips
- Read the Recipe and Instructions Carefully, then make sure you have the complete ingredients.
- Always choose Good Quality Ingredients for better tasting cookies.
- Heavy Duty Aluminum Trays with Parchment Paper are preferred by bakers. It ensures quick and easy removal of cookies. You can also use silicone mats.
- Use Darker Trays for Intense Browning or for darker colored cookies.
- Chilling the Dough helps prevent cookies from spreading too much. Chill for at least 30 mins or up to two days before baking.
- Cookies must have the Same Size and Shape so they bake evenly. Using an ice cream scooper or weighing your dough is a good practice.
- Leave Spaces Between Cookies for the dough to expand.
- After baking, Transfer the Tray to the Cooling Rack. Leave it to cool completely before storing in another container.
Storage Recommendations
- Use Airtight Containers. Stainless steel containers can keep food fresh for longer periods, and will not transfer any taste to your cookies. Fragrance free plastic containers are also a good choice.
- Store Different Kinds of Cookies Separately in airtight containers, to prevent absorption of flavor and moisture from others.
- Always Use Parchment in Between When Stacking Cookies in layers, to prevent it from sticking with each other.
jesbakes 
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