Cookie Baking Instructions

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  1. Cut open bag, remove cookies, and place on sheet pan. Defrost at room temperature. 35-40 minutes if frozen. 15-20 minutes if refrigerated. You should be able to push your thumb into them easily when done.

  2. Pre-heat oven to 350F.

  3. Once defrosted:

    • Chocolate Chip - Push down with hand to make 3 inch round cookies

    • Peanut Butter - Push down with fork to make 3 inch round cookies. Crisscross fork to make hatch pattern on cookie

    • Snickerdoodle - Leave in a ball. Do not push down.

    • Lemon Crunch - Leave in a ball. Do not push down.

  4. Space cookies on pan 3 inches apart.

  5. Baking times:

    • Chocolate Chip & Peanut Butter - 5 minutes, rotate pan 180 degrees, 4 more minutes.

    • Snickerdoodle & Lemon Crunch - 7 minutes, rotate pan 180 degrees, 7 more minutes.

  6. Watch the cookies during the last minute baking:

    • Chocolate Chip & Peanut Butter - Remove when slightly brown around edges.

    • Lemon Crunch - Remove when slightly brown around edges.

    • Snickerdoodle - It’s hard to tell when these are done because of the cinnamon. If you bake them with Lemon Crunch, you can use those as the indicator.

  7. Let cool for 5 minutes.

  8. Enjoy! Good for up to 5 days in a sealed container.