I usually just let my cookies spread freely, but this time I baked them in perforated rings and wow, it really changes the result. 🤩 The rings kept the cookies thick and perfectly round, while still allowing the edges to get a little crispy. The texture is much more like a bakery-style cookie: soft and fudgy in the center, structured on the outside.
by nutrosar
39 Comments
Amazing!!! Love this idea!
omg i might have to try this!!
Doesn’t they stick to ring?
This is brilliant. Which size did you use?
WOW! Mind sharing where you got them?
Yummy
I really had just read the bit “from flat to fat” which had me feeling nostalgic about my thinner and flatter self which is now fat because I have been baking and eating my baked goods for a while.
Also excellent tip op. Will try this next time.
TIL…who knew?!
Kind of like a brookie? Brownie/cookie hybrid? It looks delicious!
Great idea! Didn’t know there were cookie rings. Thanks
can you post a picture of the cookies with the metal removed? i am interested to see the texture of the sides
Do you just center a ball of cookie dough in the middle and bake?
These look great!
This would really be game changer for cookie ice cream bars.
What a neat idea!
Thats very satisfying to looks at! I have to try out the rings.
Such an interesting idea!! Can you share your recipe as well? I could go for a fudgy cookie right about now…
I should try this out at some point
Love this! Great idea!!
Thanks for sharing your brilliant secret!
Just keep the dough in the fridge overnight and cook them straight from the fridge or freezer
I was just thinking about how many cottage bakers and bakeries near me created round and thick cookies after a store in my area had a grand opening with perfect, thick cookies.
Did you have to do any preparation for them, like greasing the rings?
What shape was your raw dough? Did you make balls or press the ball slightly?
How much dough did you use per cookie? Do you weigh it or use a certain cup measure?
These look so freakin good! Great job, OP!
That looks great! Can we get a pic of one out of the ring?
… are those the de buyer tart rings? Aren’t they like 5 dollars a piece?
Not sure if this is a silly question or not, but did you have to adjust the baking times? These look epic!
I thought of trying baking cookies in a ring. The ones I have are not perforated though. Do you think it might affect the result ?
I think I want to try regardless 😅
Lovely! Thanks for sharing this.
What size tart rings are you using? I just popped onto Amazon to see how much they are and I see that they come in a variety of sizes ranging from just under 2 inches all the way up to 5.
Cookies spread too much: Too much moisture so do one of the following; Reduce amount of liquid. Reduce amount of butter. Or add more flour.
Cookies are too dry; replace 1tbsp of milk with one egg yolk.
Cookies don’t spread much but don’t rise at all; Either add more baking powder [and risk gaining a slight metallic taste] or replace half of the plain flour with self raising flour.
Turn basic choc cookies into decadent fudge cookies; replace most of the milk with one whole egg.
Basic tips for good cookies;
Cream the sugar and butter together for a good five minutes or until the mixture lightens. Add vanilla essence [if using it] and egg [if using it] to the creamed sugar and butter. Never add milk at this stage.
Add the dry ingredients to the creamed sugar/butter/vanilla/egg mixture and combine roughly with a spatula; knife; or spurtle [look it up].
Add the milk [liquid] and keep mixing with your chosen implement. The dough should have just enough moisture that it will form big clumps but it wont hold together very well. You have to lift it out of the bowl and press it together with your hands until it coalesces into one ball.
The final dough should NOT be sticky. It should leave the bowl without issue and leave only a slight residue on your hands. If it’s too crumbly add a teaspoon of milk, just enough until it combines. If it’s too wet add more flour. Note: flour’s ability to absorb moisture can depend on the humidity of the air so if you need to add more don’t worry about it, just do it.
Roll the dough into balls and refrigerate them for at least 8 hours, 24hrs is better. This lets the flour, butter, milk to become best friends. If you’re in a rush put them in the freezer for 10-15 mins.
Preheat your oven (155°C-165°C) before taking preformed cookie balls out of the fridge/freezer.
Arrange your preformed cookie balls on the baking tray and press your thumb into the center, making a divot about 1/4 of the way to the tray. Put them into oven. Cook for 10-12 minutes. Turn trays and swap racks, if using two trays. Cook for another 10-12 mins. Leave to cool on tray for 5mins then transfer to cooling rack.
If you have more dough don’t forget to cool your baking trays down with water before putting the cookie balls on it. Reuse the baking paper [if using it] for the next batch.
Do..you have a cross section of it!!!
Gotta try this thanks! They look amazing
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I just added rings to my amazon cart! Thanks for sharing.
Oh wow, these look delicious! 😍 Perfect for a treat day!
so excited to try this!!! how big are the rings? i found similar rings on amazon and they range from 1inch to 9.
Rings make Everything better!!!
These look delicious 🤤
Thanks for sharing! This makes so much sense!
i am shamed that this has never occurred to me.