Frequently Asked Questions
Why am I receiving parchment paper?
Your parchment paper is used to line your cookie sheets and practically guarantees that your cookies will not stick. Additionally, you can move your cookies off the pan by lifting the paper, and place them on a cooling rack without damaging your treats.
How often can I use parchment paper?
Paper provided can be reused several times and will be enough for completion of your mix.
My cookies crumble when removing them from the pan. What should I do? Make sure you allow generous time for cooling. Your cookies will continue to harden for 2 hours after baking if you allow them to remain undisturbed on their parchment paper.
My cookies are brown around the edges, but the middle doesn't look quite done. What do I do? Once your edges are brown, you can remove your cookies. They will continue to bake on the cookie sheet for a few more minutes and develop a crisp edge with chewy middle. If you like a more crisp/crunchy cookie, leave them in until most of the cookie is brown.
The dough is hard to roll out. What do I do? When mixing gluten-free dough, make sure you roll the dough in your hands, warming it and "working" it until it feels smooth. When rolling gluten-free dough, use a very light touch flattening it only a few times before cutting. For tart and pie doughs, it is best to press the dough.
The cookie dough spread a lot during cooking and the cookie is thin
Many of the cookies can be made ahead of time, placed in the freezer and baked directly from the freezer. This will help to control the spread and provide a thicker cookie.
The dough seems very "wet," and difficult to place on the sheet. Refrigerate dough and then make your patties or roll out.
