Sentences with phrase «dough on a cookie sheet»

Place the sugar coated dough on the cookie sheets, spaced out 12 - 15 cookies per sheet.

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.

Make 8 scoops of dough on the cookie sheet, and sprinkle each cookie with a bit of the toasted sesame seeds.

I was wondering if after putting the little tablespoons of dough on the cookie sheet, the sheet could briefly be placed in the frig or freezer so flattening would be easier and less messy.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper.

Place golf - ball sized balls of dough on a cookie sheet lined with parchment.

Then drop tablespoons of the dough on a cookie sheet and bake for 8 minutes.

Find your favorite bag of gluten - free chocolate chip cookie mix (I love Bob's Red Mill) and make according to directions — just mix in peppermint chips right before you place dough on cookie sheets.

Use a 1 tbsp scoop to put cookie dough on a cookie sheet.

Just freeze the scooped dough on a cookie sheet.

Not exact matches

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.

Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets (make sure they are mounded and not flat).

Space the dough balls a couple inches apart on the prepared cookie sheet.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

To form cookies, roll 1 1/2 inch balls of dough with your hands and place on an ungreased cookie sheet.

Place the dough with seam side down on the lined cookie sheet.

In which case, know that the extra dough freezes beautifully, pre-scooped into perfectly portioned balls (medium cookie scoop, for the WIN) and frozen on a cookie sheet, then transferred to a zip - top bag labeled with the pertinent information (description, date, cook time and temperature).

This might be a dumb question, but the instructions say to transfer the covered dough to the cookie sheet, score, and bake... do you bake it with the other parchment on top?

When dividing up the cookie dough to place on the baking sheet, try to drop them into rounded scoops, about as tall as they are wide.

Using a cookie scoop, I use a 2 tablespoon scoop, scoop the dough and place on the prepared baking sheet.

Form the dough into balls about 1 tablespoon in size and place at least 2 inches apart on your cookie sheet.

Drop dough by 10 - 12 spoonfuls about 2 inches apart on an ungreased cookie sheet.

(TIP: Pipe a small dollop of dough directly onto the cookie sheet, then place parchment on top — then the parchment won't lift off the cookie sheet when you pipe your cream puffs.)

Spoon the dough into balls on the cookie sheets and bake for 9 - 11 minutes.

I bake mine on a large cookie sheet (usually split the dough in half) and use a silicon mat, the brand I have is Silpat.

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of dough!

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Space the dough balls evenly on the baking sheet, and bake for 9 - 11 minutes, until the edges are the cookies are set.

Make balls of ~ 2 T of dough, place on cookie sheet and and flatten with your palm.

Use a cookie dough scoop to scoop 6 cookies on to each sheet and lightly flatten with your hand.

Using a standard (2 inch) cookie scoop or a heaping tablespoon, portion out dough on a parchment paper lined cookie sheet.

With damp hands, roll dough into 1 1/4 ″ sized balls and place on a parchment - lined cookie sheet.

Stir until thick cookie dough forms, and portion dough into 6 cookies on nonstick baking sheet or a silpat nonstick mat.

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

Drop dough by rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet or baking stone.

Roll out pizza dough and place on a greased cookie sheet.

Roll the dough up into little balls and place on a lightly greased cookie sheet.

This dough just takes a little extra love before you can form it into balls on your cookie sheet.

Roll the dough into 1 - inch balls and place on the cookie sheets 3 inches apart (optional - freeze the balls for 15 minutes before baking).

Form the dough into three logs, about 1 1/4 - inch thick, and place on greased cookie sheets.

Use any cookie cutter you like to cut out the dough and place the cookies on the prepared baking sheets.

I was able to cover 7 easily with a full recipe, minus 1 egg so it would be stiffer dough, and laid them on a Silpat covered cookie sheet.

Time to let the yeast rise, melt chocolate and drop spoonfuls of cookie dough on baking sheets.

Lay a sheet of parchment paper out on top of a cookie sheet and drop the dough onto it.

Fold in the walnuts and raisins, and portion about 1/4 cup of the dough into 12 cookies on the cookie sheet.

Scoop the cookie dough into 2 - tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.

Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper.

Like I describe in those other recipes, plop about a quarter cup of dough in 12 blobs on your cookie sheet, and don't worry that it doesn't look perfect.

Shape the dough into 1» balls, roll in the sugar and cinnamon, then flatten slightly on the cookie sheet.