“The perfect cutout cookie is a light golden brown with sharp edges. It should retain its shape and not spread beyond recognition. The icing on top should cover the surface without flowing over and should have a glossy sheen. Not only should the cookie look good, but it also has to taste good. In this article I will share tips on how to get the perfect cutout cookie using science.
Unlike a drop cookie, cutout cookies are meant to look like a certain shape. Small features such as snowflake crystals and reindeer hooves need to stand out. The ability for a cookie to retain its shape comes from its ingredients and environment.
The main factor to consider when making no-spread cookies is the dough viscosity. Viscosity is the measure of how thick or thin something is. During baking, components in the dough melt and cause the cookie to spread. At the same time, other components are thickening and increasing dough viscosity.”
- Use a medium-protein flour like all-purpose.
- Use granulated sugar.
- Use at least some shortening.
- Chill the cookie dough.
- Bake at a slightly hotter oven temperature.
- Roll the dough a little thinner.
To sum it up, there are many factors that impact cookie spread and the perfect cutout cookie. Using all-purpose flour, granulated sugar, and at least some shortening can help the cookie retain its shape. Without changing the recipe, you can also refrigerate or freeze the cookies for around 1 hour before baking and use a slighter higher oven temperature around 375°F.”