How do you make cookies like in the stores that stay soft,and perfectly round?

Answer 1

Don't you ever heard about Cookie cutters?

Answer 2

ok here's the answer to your question:

to make your homemade cookies round: is get a round circle object (small size) like a cookie cutter, make sure you have the round one.

and to make your cookies stay soft and done at the same time. use one of those cookie sheets, don't spray any oil or butter. use a spray for baking cakes and stuff. (if you don't know what I'm talking about go to like Kroger and to the baking aisle and they'll have a sray for baking cakes cokies and all that..etc)

and also when you back your cookies check it for every 5-7 mins and see if the bottom are brown if are. you can flip it over and check.

if the bottom part is brown but the top is still need to cook. never put it back into the oven without turning the cookies over. so the other side can cook.
this is why---if you don't flip it over on the other side it will burn the side a little bit.

well i hope this answer your questions.

Answer 3

Using brown sugar in place of some, or all, the white sugar will cause a somewhat softer cookie. Butter seems to create a softer cookie, but browns too fast if I'm not careful.

For my little round gingersnaps, I pinch off a small amount and roll it into a ball and drop on the cookie sheet. I can tell if I made it the exact same size as the rest, for consistency. They always come out nice and round - I suppose you could use a flat-bottomed glass to flatten the balls as well.

Answer 4

Emulating store cookies is easy - just use extra amounts of hydrogenated oils and preservatives and use a cookie cutter.

Some cookies manufacturing companies do not use dough and shaped cutters as their mixture is too runny to hold any shape so they pour their chemical cocktail into moulds to help hold the shape during the cooking stage.

The shape of the cookie and its symmetry is not relevant, nor is the softness of great importance - taste is the first and only criteria. Milk was invented to help consume hard cookies.

Enjoy your cooking and cookies - let Martha worry about the shape and softness.

Answer 5

i can help you with the soft part remove cookies before they look all the way done remember they will continue to cook on the pan soft is achieved by not over cooking for round i would say roll them in a ball or use a round cutter

Answer 6

To make rounder cookies I bought a cookie dough scoop, it's in the kitchen gadgets aisle at Walmart. It cost just a few dollars and the cookies have always turned out looking good. You could also use it to make melon balls and such if you like.

Answer 7

I don't know. Every time I make them, I eat them before they have time to cool.

If you like a good simple cookie, try the snickerdoodles. You can find the recipe on this site.

Answer 8

take a drinking glass and use the rim as a cutter. just be sure to coat it in flour first