18 Cookies Creaming Sanding Methods

Creaming is the most common cookie-mixing method. Thoroughly scrape the bowl throughout mixing for a uniform mix. Overmixing after adding the dry ingredients tightens the dough, resulting in a tough cookie. Add inclusions, like nuts or dried fruits, just before the dough is fully mixed to prevent crushing them or overmixing.
In this method, most of the flour's starch and protein is coated with fat from the cold cubed butter, preventing gluten formation and creating a tender cookie. Cold butter will not absorb into the flour when mixing. Overmixing the butter and flour forms a soft dough but a hard, non-flaky cookie.
Cookies must be identical in size, shape and weight to bake evenly. If rolling the cookie dough into a log, the log should be a uniform diameter to portion evenly. Wrapping the rolled logs in parchment paper protects the doughs from drying out and sticking to each other.
Known as a twice-baked cookie, biscotti dough is rolled into a log of uniform width and thickness and first baked until it is set and baked through. Slice the cooled log into uniformly sized cookies and bake a second time to dry out the cookies, creating a crisp, crunchy texture.
Determine the doneness of a cookie by evaluating the color on the cookie's edge and top. The color should be even golden-brown. The high fat and sugar content of a cookie mixed with the creaming method makes it soft to the touch when baking. But, once it cools, the cookie sets and becomes crisp.
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