How Do You Make Cookies Keep Their Shape?

“I would make the cookies and make the cheesecakes and take When Sharon retired in February, she and her husband decided to take a chance and start a homemade cheesecake and cookie business. Later that month, Sharon Cheesecakes and Cookies was

The tweaks or swaps I made to the recipe were these:

  • I browned the butter first (noted in the swap options).
  • YouTube slow-cooking food guy Alvin Zhou has taught me the value of eschewing premade chocolate chips, and of chopping up my own from chocolate bars: The variety of chunks leads
  • My tried-and-true method for round-ish cookies is to roll the uncooked dough in a ball, chill it then cook it.


  1. Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
  2. Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter.
  3. Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.
  • Cream the room temperature butter and sugar together until light and fluffy.
  • Add the egg and vanilla.
  • Add the flour, cornstarch, baking powder, and salt until the dough comes together.
  • Break the dough up into 2-3 sections and refrigerate for 2 hours.
  • Preheat oven to 375.

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