6 Cookie Tips in 60 Seconds from NYT Cooking

Today we’re going to make holiday cookies. We’re going to make cookie-cutter cookies, and decorate them and make them super cute. The most important thing you’re doing when you’re choosing your cutters is you want to do a single tray of cookies of all the same size if you want them to cook at the same rate. I’m going to really lightly dust the cutter. I’m going to actually go ahead and save my scraps, and instead of just smooshing it all into a ball, I’m just basically closing up the gaps that were here and gently pressing it into a rectangle. The one thing you definitely want to watch out for with your cutting board is make sure it’s not the board that you use to cut garlic because garlic is so delicious and has so many great oils in it that it can really seep into the board and that scent can seep into your dough. I actually prefer baking my cookies on a cookie sheet because as you can see, there’s only a rim on one edge. And what that means is that the dry heat of the oven will actually help all these cookies brown more evenly. And the easiest way to fill a piping bag is to take a cup, fold the top over — go ahead and just scrape this in.