Procedure

Appears in

Published 2003

Prepare cookie dough using the formula above or using any basic rolled sugar cookie formula. Prepare one batch of dough for each flour type.
Place silicone pad on cutting board and place gauge strips along sides of pad.
Scoop dough onto silicone pad using #16 scoop (or equivalent).
Flatten each dough mound lightly with palm of hand.
Using height guides, roll to thickness of ¼” (7 mm) with one forward rolling pin stroke and one return (backward) stroke.
Cut dough with circular cutter and remove excess scraps from silicone pad.
Slide silicone pad with cookie dough onto sheet pan.
Use an oven thermometer placed in center of oven to read initial oven temperature. Record results here: _____.
When oven is properly preheated, place filled sheet pans in oven and set timer for 10–12 minutes, or according to formula.
Bake cookies until control product (made with pastry flour) is light brown. Remove all cookies from oven after same length of time, even though some will be paler in color or have not spread as much. If necessary, however, adjust bake times for oven variances.
Record bake times in Results Table 2.
Check final oven temperature. Record results here: _____.
Remove cookies from hot pans and cool to room temperature.

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