Work with half of the cookie dough at a time when rolling and cutting cookies. Too much handling of the dough makes cookies tough. Keep the other half refrigerated. Chilled dough is easier to handle
Bake cookies on shiny, heavy aluminum baking sheets
if not too dark. Insulated baking sheets require a slightly longer baking time
Grease baking sheets with cooking spray or solid shortening instead of butter or margarine. Avoid using tub butter
Use parchment paper to eliminate the need for greasing baking sheets. It also promotes even browning
if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning
Check cookies for doneness at the minimum baking time
Cool baking sheets between batches before reusing; wipe the surface of each with a paper towel
Place a sheet of wax paper on the counter and sprinkle it with sugar. Cookies will cool without getting soggy
Cool cookies completely before storing them in airtight containers
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