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When making dough, turn off the electric mixer periodically to scrape down the bowl with a rubber spatula in between adding ingredients. This will help the ingredients to combine beer.

If dough is too hard to roll directly from the fridge, let it stand at room temperature for a few minutes before rolling. You can also use your hands to mold the dough into a ball if it starts to crumble.

Dust your rolling pin with flour before rolling out dough.

To roll dough scraps, gently gather the scraps and press them together with your hands, then roll them out and cut out additional shapes. Aer a second rolling, discard any remaining dough.

Use a metal spatula to transfer cookie dough shapes from your work surface to cookie sheets, and also to transfer hot cookies from cookie sheets to wire cooling racks.

When a recipe indicates that a cookie is done when it’s “firm to the touch,” be careful when touching hot cookies or ask an adult to help.

Most cookies can be stored in between layers of parchment paper in an airtight container for up to 3 days. If they have a filling, be sure to store them in the refrigerator.