·         In order to make successful cookies, it is important to have a perfectly creamed mixture of butter and Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar, otherwise the texture of the cookie is greatly affected.

 

·         Did you know when a recipe calls for CREAMING the butter and sugar, you simply mix the butter and sugar until the mixture doubles in volume.

 

·         You should ALWAYS allow the butter to soften before you begin the creaming process. If you cut the butter in thin slices, then place it on plastic food film, the butter will soften in no time. If the butter is not creamed properly, the cookies might not spread enough while baking.

 

·         When baking cookies, it is important to use Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar because it dissolves much faster than regular granulated sugar.

 

·         You should always use room temperature eggs when baking cookies because cold eggs will curdle a well creamed mixture, resulting in a loss of important air cells.

 

·         Using too much baking soda/powder will cause the cookies to spread excessively, resulting in dry, crumbled cookies. Also, make sure to use the correct type of flour the recipe calls for. This can also lead to dry, tough cookies.