
Holiday Baking and Cookie Exchange Prep
This is a hands-on class for anyone getting ready for a holiday cookie exchange, or anyone who just wants a fuller cookie tin this December. We'll bake three cookies that hold up for gifting and swapping: a chewy molasses, a shortbread, and one dough you'll freeze ahead so you can bake fresh whenever. I feel like most cookie problems come down to impatience and cups instead of a scale, so we'll fix that early. You'll leave knowing how to weigh your ingredients, why chilling matters, how to adjust for our elevation, and how to freeze dough logs so a busy month gets easier. You'll go home with three recipes you can actually make again, not one you'll never repeat.
What you'll learn
- Weigh ingredients on a scale instead of cups
- Adjust recipes for high-altitude baking conditions
- Mix, chill, and shape dough without overworking it
- Freeze, slice, and bake dough straight from frozen
- Diagnose spreading, dry, or flat cookie problems
Lessons
- Before You Bake Anything
We set up the habits that make every cookie in this class turn out the same way twice.
- The Chewy Molasses Cookie
The cookie that made me think I should teach this, built to travel and get finished.
- Shortbread That Doesn't Taste Like a Tin
Three ingredients means the butter has to carry it, so we fuss over the butter.
- The Freezer Dough
The single most useful thing you'll take from this class: dough logs you bake fresh whenever.
- Packing and Presenting Without the Fuss
I'm not a decorator, so this is about tins and honesty, not piping and flooding.
- Exchange Day and Fixing What Went Wrong
We troubleshoot the three cookies together and plan a batch you can actually pull off in December.
Class discussion
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