![]() To freeze baked cookies - First, allow your cookies to cool completely.Or, wrap in plastic and store in a freezer-safe bag. To freeze leftover dough - Form leftover dough into a disc, wrap in plastic, then wrap in foil.If you have leftover dough or baked cookies, they can both be stored in the freezer! Added grease will cause your cookies to spread more. Use parchment paper or a silicone baking mat instead of greasing your baking sheet. ![]() Are your cookies still spreading in the oven? Once you've cut out your cookies and placed them on your baking sheet, refrigerate the entire baking sheet for 10 minutes before placing them in the oven.Do not place dough onto a hot baking sheet.Dust the counter top, your hands, your rolling pin, and your cookie cutters. Don't be afraid to dust everything with flour while you're rolling out your dough.Chilled dough spreads less in the oven, ensuring that your cut out cookies keep their shape. Chilling your dough is an important step that shouldn't be skipped.When scooping directly from a bin with a measuring cup, this compacts the flour into the cup, adding up to 25% extra flour to your recipe. If you don't have a scale, spoon your flour into a measuring cup, then level off with a knife. You can find the gram measurements in the recipe card beside the cup measurements. The most accurate way to measure flour is with a kitchen scale. Too much flour will cause your dough to be dry, crumbly, and tough. The most common mistake I see in baking is the improper measuring of flour.If you don't have the proper ingredients on hand, try searching for a recipe that does include your ingredients. Baking is an exact science and there is a reason for each ingredient listed. Room temperature ingredients emulsify when mixed with the sugar, creating a creamy, even dough. Make sure you're using room temperature ingredients when specified, not melted or cold.I don't suggest greasing your baking sheet - this will make your cookies spread more.Įver struggled to make cut out cookies work for you? These are my favorite tips for cut out cookie success. Parchment paper - It prevents cookies from sticking to your baking sheet.Halloween sprinkles - I used a combination of orange, green, and black jimmies sprinkles.I used this set from Amazon: Halloween Cookie Cutters - 5 pieces, which includes a ghost, bat, scary cat, witch hat, and a pumpkin. Halloween cookie cutters - Look for medium sized (2-3 inch) cookie cutters with easily recognizable shapes.Cooling rack - grab a cooling rack to cool your freshly baked cookies.Cookie sheets - half baking sheets easily hold about a dozen cookies each.Rolling pin - a simple wooden rolling pin is all you need.Other than the basics, like mixing bowls and measuring cups, you'll need a few specific tools to make cut out cookies. Sprinkles can also be omitted completely. Nonpareils can work, but their color can bleed a little when mixed into dough. Sprinkles - I recommend using Halloween color jimmies, like orange, green, and purple.You'll be rolling out your dough to about ¼" thickness - larger chocolate chips are a bit too big for this style of cookie. Chocolate chips - I highly recommend using mini chocolate chips for this recipe.Leavening - Baking powder is needed for this recipe, not baking soda.Salt - Enhances the flavor of the cookies.Have a different type of flour on hand? Instead of wasting ingredients, I highly recommend searching for a recipe that's written using the ingredients you have on hand. Flour - I've only tested this recipe using all-purpose flour, so I can't say for sure how other flours would turn out.Vanilla extract - Adds flavor to the cookies.Sugars - We're using a combination of granulated and brown sugars for the perfect texture and chewiness.Your butter should be room temperature - not cold, not melted. Unsalted butter - Can be substituted with salted butter (you'll want to omit the salt listed in the recipe).Or, use sprinkles and cookie cutters that suit the next holiday - they can be made in any shape! Ingredients and substitutions Serve these chocolate chip cut out cookies at your next Halloween or fall party. In shapes like pumpkins, ghosts, bats, and cats, they're perfect for all ages. They're soft, filled with chocolate chips, and they hold their shape beautifully. These Halloween cut out cookies are the perfect mix between a cut out cookie and a chocolate chip cookie. I've combined my chocolate chip cookie and maple cut out cookie recipes to make this brand new chocolate chip cut out cookie! They are surprisingly simple to make - no frosting or decorating needed. These soft cookies hold their shape beautifully when baked and are filled with plenty of mini chocolate chips. Halloween cut out cookies are a delightfully spooky treat for your next fall party.
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