Sentences with phrase «cookies on a baking sheet lined with parchment»

Place the shaped cookies on the baking sheets lined with parchment paper, at least 2 - 3 inches apart.

Place cookies on a baking sheet lined with parchment paper.

Not exact matches

You can put these on a cookie sheet (lined with parchment paper) or a silicon baking mat.

On a cookie sheet lined with silpat or parchment paper, place cookie dough 2 inches apart and bake 7 - 8 minutes until edges begin to brown.

Line two baking sheets with parchment paper (do not place the cookies directly on the baking sheets, they will spread too much).

Line 2 cookie sheets with parchment paper or silicone baking mats, place the cookies 2 inches apart on your lined sheets and bake for 9 - 11 minutes or until the tops look almost done.

Cut out the gingerbread men with a cookie cutter and place them on a baking sheet lined with parchment paper.

Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and put on to a baking sheet / tray lined with parchment or a cookie sheet.

Line 2 cookie sheets with parchment paper or silicone baking mats, then place the cookies 2 inches apart on the sheets.

Place on a baking sheet lined with parchment paper pressing down slightly for more of a cookie shape

The cookies should be two inches apart on a baking sheet lined with a silicone mat or parchment paper.

Using the cookie cutters of your choice, cut out cookies and place them on a baking sheet lined with parchment paper.

Once the cookies are cool, you can powder them with confectioners» sugar — arrange the cookies with holes (or all of the cookies) on a baking sheet lined with parchment and sift powdered sugar over them as desired.

Place the cutters on a cookie sheet lined with parchment paper (or a silicone baking mat).

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

Step 5: Drop rounded tablespoons on a cookie sheet lined with silpat or parchment paper and bake at 350 F. for 12 - 14 minutes until cookies are done.

Place cookies 1 inch apart on a baking sheet lined with parchment paper.

On 2 baking sheets lined with parchment paper or silicon baking mats, form 24 heaping tablespoon - sized cookies.

I press the tofu cubes and then toss with corn starch and then bake on parchment lined cookie sheet for about 30 minutes at 400 degrees.

With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet.Bake for 7 - 9 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

You have two options from here: option # 1 - you can use a pizza cutter or knife and simply cut into strips and then cut the strips into squares or option # 2 — you can use a cookie cutter and cut out small shapes, place those shapes on a baking sheet lined with parchment then re-roll the scraps and repeat the cookie cutter option until all the dough is used.

Cut out your cookies using your favorite cookie cutter shape and place on a baking sheet lined with parchment paper.

Line a baking sheet with a silicone mat or parchment paper then slice the cookies on the scant side of 1/4 - inch (1/2 cm) thick.

Form into 1.5 ″ balls and bake on a cookie sheet lined with parchment paper or a silpat for 8 - 9 minutes, until tops are no longer glossy.

Cut with a 2 1/2 - inch star - shaped cookie cutter into 24 stars; place stars 2 inches apart on 2 baking sheets lined with parchment paper.

Bake on a rimmed cookie sheet lined with parchment paper for 18 - 20 minutes, until just lightly browned.

Bake on a cookie sheet lined with silpat or parchment paper for 10 — 12 minutes or until slightly golden around the edges.

Carefully place all the bars on a cookie sheet lined with parchment paper or a silicone baking mat.

Using a 1 1/2 teaspoon cookie scoop, drop the peanut butter mixture onto the prepared baking sheet (if you don't have anymore room on your sheet, drop them onto a flat surface lined with parchment paper).

Bake the cookies on a cookies sheet lined with parchment paper for about 8 - 9 minutes, they should stay pink and not turn golden.

I also used less eggs and while it was tasty, it was impossible to flip on the stove so I ended up pouring it onto cookie sheets lined with parchment paper (sprayed with nonstick spray) and baking it until firm.

On a parchment paper - lined baking sheet, place a heaping tablespoon of dough for each cookie and flatten slightly with a fork or by hand.

Cut out shapes with cookie cutters and place on parchment lined baking sheets, about 1 inch apart.

On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.

Cut out cookies with 2 - inch cutter, and place 1 - inch apart on parchment paper — lined baking sheets.

Make 1 ″ balls out of the cookie dough and place on a baking sheet lined with parchment paper.

Use a 1.5 - inch round cookie cutter to cut circles of dough and place them one inch apart on a baking sheet lined with parchment paper.

Preheat the oven to 350 degrees while you wait on the dough to thicken up and line a cookie sheet / pan with parchment paper or you can use a Silpat baking sheet.

Roll each ball in the lime coating sugar, then place on a parchment paper lined baking sheet and use the bottom of a glass to press the ball into a little disk with a 1/3» thickness, keep atleast 1.5» between cookies to allow for spreading.

Cut with cookie cutters and carefully place on a parchment - lined baking sheet.