Do you have a bar cookie recipe, but you want to make drop cookies with it? Or do you have leftover cookie dough and want to do something different with it? Or maybe you're just not sure how long you should bake your grandma's prized cookie recipe. Never fear--this chart is your new best friend!
Use these baking guidelines--and your own creativity--to make perfect cookies, every time. Now you can turn your favorite snickerdoodles recipe into a cookie pizza, or transform chocolate chip cookies into a delicious tart shell.
Get ready for some delicious experiments!
General Cookie Baking Times:
|Type of Cookie||Type of Baking Pan||Baking Times|
|Drop cookies||baking sheet||8 - 10 minutes*|
|Bar Cookies||13 x 9 x 2-inch pan||25 - 30 minutes|
|Bar Cookies||15 x 10x 1-inch pan||20 - 25 minutes|
|Tart Shell or Cheesecake Crust||9-inch tart or spring form pan||20 - 25 minutes|
|Pie Crust||9-inch pie plate||10 - 15 minutes**|
|Dessert Cookie or Pizza||10-12-inch circle on pan||10 - 15 minutes|
|Mini Tarts||1-2inch balls mini muffin tin||8 - 12 minutes|
For all cookies, preheat your oven to 350 F before baking, and line the pan(s) with parchment paper, or use a silicone pan liner.
*For drop cookies, the baking time will depend on dough density and temperature. Plain butter or sugar cookie dough will take less time to bake than a Kitchen-Sink cookie dough. Frozen or ice-cold dough will take longer than room temperature dough to bake. Just keep an eye on the cookies in the oven, and remove them when they start to color around the edges and have lost their raw shine in the middle.
**For pie crusts made from cookie dough, right after removing the cookie pie shell from the oven, push the crust down. This will help maintain the pie shell shape needed to add a filling.
Helpful Cookie Making Tips:
- Cookie Ingredients: Use the best cookie ingredients you can afford. The better the ingredients, the better the cookies. In many cases, this means choosing butter over margarine, and making sure to buy quality chocolate or cocoa powder.
- Mixing Cookie Dough: For the best results, make sure your butter, eggs, and any other chilled ingredients are at room temperature before mixing the cookie dough. The dough will come together faster, be more homogenous, and it will just be an easier baking experience if everything is at the same (room) temperature.
- Chill the Cookie Dough: Although you want your cookie making ingredients room temperature when you combine them, you’ll want your cookie dough to be cooler than room temperature. Refrigerating the dough after you make it gives the flour a chance to hydrate and absorb some of the moisture, which can improve the texture and appearance of the cookies. Baking chilled dough also keeps the cookies from spreading as much when baking them.
- Bake on Parchment Paper: Most cookie recipes call for ungreased baking sheets. Greasing the sheets encourages the cookies to spread, which is typically not desirable. But you don't want to make a huge mess on your cookie sheets, right? Parchment paper to the rescue! Line your pans with parchment and you'll prevent the dreaded cookie spread while also making clean-up a breeze.
- Freezing Cookies: You, of course, could freeze already baked cookies, but freezing cookie dough is better. To easily freeze cookie dough, place scoops of dough on lined baking sheets and freeze them for at least an hour, until the dough balls are firm. Then transfer the cookie dough balls into freezer zip-top bags or airtight containers. The cookie dough balls can be baked off straight from the freezer, or allowed to defrost on baking sheets before baking.