Christmas cookies penetrate the eyes before they even reach the palate. Well-defined stars, perfectly trimmed trees or dolls with clean edges are part of its charm. However, anyone who has prepared them at home knows that There is a recurring problem: … They enter the oven impeccable and come out transformed into distorted points.without edges or recognizable silhouette.
It’s not just an aesthetic issue. When a cookie loses its shape, so does its texture. Excess melted fat and too hot dough affect the final result. There is therefore, beyond the recipe, a simple and decisive tip which makes the difference between good homemade cookies and really well made cookies.
The most common mistake: cooking the dough too hot
One of the common mistakes when making Christmas cookies is working with the dough in a hurry. It is kneaded, stretched, the shapes are cut out and, without any transition, they go directly into the oven. The problem is that the butter is soft or even hot from handling, which causes it to melt too quickly on contact with heat.
When the fat melts before the cookie structure sets, the dough expands uncontrollably. The result is familiar: unrecognizable figures, irregular edges and an unkempt appearance, no matter how good it is.
The definitive tip: cold before the oven
The key to keeping cookies in shape is cold.. Once the biscuits are cut, they must rest in the cold before being put in the oven. The ideal is to place them already formed on the baking sheet and put them in the refrigerator for 20 to 30 minutes.. If you are short of time, in the freezer for 10 minutes that works too.
This rest allows the butter to solidify again and the dough to stabilize. SO, As soon as it enters the oven, the biscuit begins to set before the fat completely melts.retaining defined edges and original shape.
Christmas cookies are perfect for the little ones to help us in the kitchen
A simple step with great visual impact
This small gesture is the one used by pastry chefs and bakers when they are looking for a neat and professional finish. This doesn’t add difficulty to the recipe or change the ingredients, but it does transform the result. The biscuits come out of the oven with clear silhouettes, controlled volume and a much more attractive appearance.
In addition, this tip allows you to obtain more uniform cooking: slightly golden exterior, tender interior and without excessively fatty areas.
Other useful details
Although cold is the key step, it should be accompanied by some simple adjustments. Working the dough just enough, not using too much flour when rolling it out and using cold baking trays when baking help to enhance the effect. It is also important to respect the indicated temperature and to avoid too hot ovens which accelerate the melting of the butter.
In baking, as in many areas of cooking, control of time and temperature is essential. And for Christmas cookies, a brief rest in the cold before baking is the ultimate trick. so they retain their shape and look as good as they taste.
And if you still don’t have a Christmas cookie recipe in mind, take note of the Christmas cookies that Eva Arguiñano offers you or this Christmas cookie recipe to make with the little ones.
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