National Cookie Day on December 4 offers delicious treats. As bakers across the country heat their ovens in preparation for the holiday season, we also enjoy sharing boxes of cookies with friends and family throughout the season.
The English word “cookie” comes from the Dutch word “koekie,” meaning “little cake.” Cookies are believed to have originated in Persia in the 7th century, shortly after sugar began to spread in the region. They later reached Europe with the Islamic conquest of Spain. By the 14th century, cookies had become popular among all levels of society in Europe, from royal kitchens to street vendors.
Dubai – Lina Al-Hourani
Cookies arrived in America in the 17th century. Macaroons and gingerbread were among the early popular American cookies. In most English-speaking countries outside North America, the more common word for “cookies” is “biscuits.” In some areas, both terms are used.
The History of Cookie Day
In 1976, Sesame Street included Cookie Day on its calendar for the first time, on November 26. Cookie Monster also announced his own Cookie Day in The Sesame Street Dictionary published in 1980.
Then, in 1987, Matt Nader of the Blue Chip Cookie Company in San Francisco created Cookie Day, celebrating it on December 4.
How to Celebrate Cookie Day
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Buy some cookies from your local bakery.
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Remember to share some with family and friends!
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Make a list of your favorite cookies to bake and enjoy. Then prepare your baking tools and start mixing.
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Use #NationalCookieDay on social media.
FAQs for Perfect Cookies
How can I make original chocolate-chip cookies thin and crispy?
Can I freeze cookie dough? Do I bake it frozen or wait for it to thaw?
You can freeze cookie dough for up to 8 weeks. Scoop the dough before freezing and place the dough balls in an airtight container. To thaw, let them sit at room temperature for 10–12 minutes before baking. If you like, gently press the dough balls before baking to reduce the domed shape that sometimes appears with frozen dough.
Why do chocolate-chip cookies sometimes turn out flat?
There may be several reasons:
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Make sure the oven is preheated and the temperature is accurate.
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Check the expiration date of leavening agents.
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Butter should be at room temperature, not melted or too soft. Melted butter can make cookies very flat and shiny.
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Measure ingredients carefully with proper measuring cups and spoons.
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Only grease the cookie sheet if the recipe requires it. Too much oil will cause spreading.
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If you remove nuts from the recipe, add 1–2 extra tablespoons of flour.
How do I keep cookies from burning before the baking time is over?
You may be using a dark metal baking sheet. These sheets absorb heat quickly and can brown cookies too fast. Check cookies a few minutes before the recommended baking time. Always bake on the middle rack of the oven, not too close to the heat source.
You may also want to use an oven thermometer to ensure the correct temperature. Make sure the oven is not accidentally set to “broil” or “convection.” If you start with frozen dough, allow extra baking time. Do not overcrowd the cookie sheet.
My cookies are done outside but raw inside. Why?
Preheat the oven fully to the temperature in the recipe. If using frozen dough, allow extra time so the centers cook through. Do not place too many cookies on the sheet at once. Leave baked cookies on the sheet for a few minutes before moving them to a wire rack. When the edges are golden, they are ready.
Can I freeze baked cookies?
Yes. Let them return to room temperature slowly, otherwise moisture may cause sugar bloom (a white, powdery look). Chocolate becomes hard and brittle when chilled, so allow cookies to warm up before serving. The secret is: freeze quickly, warm slowly to avoid sudden changes in temperature and humidity.
Best Thick and Chewy Chocolate-Chip Cookies
These delicious cookies are perfection! If you want large, thick, soft, chewy cookies like the ones you see in bakeries and specialty shops, this is the recipe for you.
Ingredients:
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2 cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup packed brown sugar
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¾ cup melted unsalted butter
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½ cup white sugar
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1 large egg
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1 egg yolk
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1 tablespoon vanilla extract
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2 cups semi-sweet chocolate chips
Directions:
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Gather all ingredients. Preheat oven to 165°C (325°F). Grease baking sheets or line with parchment paper.
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Sift together flour, baking soda, and salt; set aside.
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Beat brown sugar, melted butter, and white sugar until smooth.
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Add the egg, yolk, and vanilla; beat until light and creamy. Add dry ingredients and stir until combined.
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Stir in chocolate chips. Drop large spoonfuls of dough onto baking sheets, leaving 3 inches between cookies.
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Bake 15–17 minutes, until edges are golden.
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Cool briefly on the sheets, then transfer to a wire rack to cool completely.
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