Our Rules for Building a Great Cookie Tin (2024)

FAQs

What should you line cookie tins with? ›

Line Containers

Always line cardboard containers with parchment or waxed paper. And you should make sure that cookies have cooled completely before you package them; the steam given off by warm cookies will make them soggy.

Layer crinkle paper in the bottom of the tins or boxes, then arrange the cookies in the tins and fill any empty spaces with candies. Close the Christmas tins or boxes and decorate them with ribbons, bows, or twine.

The most common sized tin used for 3" in diameter cookies is a Size 3 Tin or Size 115 Tin which will hold approximately a dozen cookies. For two to three dozen, a Size 5 Tin would be more appropriate.

Layering will keep your cookies fresh and safe from cracking. To do this, cut a sheet of parchment paper to the size of your cookie container and place a piece of parchment between each layer until your container is full. While filling your container, keep in mind that cookies will draw in flavors from other cookies.

I put parchment paper in the bottom of each tin, place the cookies in and close it up. Quick tip: If you have smaller cookies (like my truffles), place a cupcake liner in the tin and put the smaller cookies inside. This will keep them from rolling around or getting squished under the bigger cookies.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

A great cookie plate should have at least three types of cookies. Or, for the ambitious baker, even more! Plan to include at least 3-5 cookies of each variety, so whoever gets to enjoy your creations can reach back for a second (or third!) of their favorites.

A medium cookie scoop, the Goldilocks size for most bakers, is often a #30 or #40, which dispense 2 tablespoons and 1.6 tablespoons of dough, respectively.

Room temperature: Most cookies retain freshness for about 3 to 7 days when stored in an airtight container or cookie jar. Refrigerated: Storing cookies in the fridge can extend their freshness to about 1 to 2 weeks, especially for cookies with a moderate moisture content.

Spray your pan as directed in the recipe, then place the parchment in the pan so that the overhanging paper falls over the long sides of the pan. Press the parchment into the bottom and sides of the pan, then spray the parchment as directed in the recipe.

How do you make a cookie tin airtight? ›

If your cute cookie jar isn't airtight (or if you don't know) and you'd still like to use it to store cookies on the counter, put cookies in a sealable plastic bag to keep air out before storing them inside the jar. The same is true for cookie tins and other non-airtight food containers.

Lining the base of your tin with baking paper is particularly helpful if the cake has a wide base and shallow sides, such as a layer cake. Applying a thin layer of grease to the tin before fitting the paper will help it to adhere to the sides so your mixture can be added without disturbing the paper.

What is the best way to line baking sheets for chocolate chip cookies, French macarons, and other baked goods? If convenience were my sole criterion, I'd say that in general, silicone mats and parchment liners are easier and less messy than greasing or greasing and flouring.

Line Your Pan with Parchment Paper for Baking Cookies

Line your cookie sheets and pans with Reynolds Kitchens^® Stay Flat Parchment Paper or Reynolds Kitchens^® Cookie Baking Sheets to prevent sticky messes between batches and—best of all—even your most delicate cookies slide right off the pan.