The time that cookies can be stored safely depends on the type of cookie. Many dry, crisp cookies can be kept safely in a tin for many months. Most moist, chewy cookies can be frozen indefinitely without spoiling.
as long as they are baking.
It can be either. Leaving the cookies in the oven too long is the effect of forgetting that there are cookies baking. Leaving the cookies in the oven too long is also the cause of burnt cookies.
The bottoms of the cookies will continue to bake because the cookie sheet will still be hot. If you leave the cookies on the sheet too long after being taken out of the oven, the cookies' bottoms will burn and stick to the baking sheet.
If by "thicker" you mean raised higher, then yes, perhaps. Baking powder and baking soda are both "leavenings," which cause cookies and other baked goods to rise. But there are many possible reasons that cookies bake up too flat and chewy: Too much liquid Too much fat (butter) No acidic ingredient to react with baking soda. Too much baking soda or baking powder. Not enough egg. Not baked long enough Baked at the wrong temperature. All these possibilities depend on the specific recipe. Some cookies contain nothing more than flour, butter and sugar. Other cookies have long lists of ingredients. And some cookie recipes are MEANT to produce flat, chewy cookies.
You are baking them too long. Pull them out of the oven just before they look brown, they will cool and still be soft. you will need to practice to get the time right....
Only substitute baking soda for baking powder if the cookie dough will be baked within 30 minutes of mixing. Baking soda begins to lose potency as soon as it gets wet so baking powder is used when the dough will be allowed to sit for a long time before baking.
if your cookies are burning that is probably because you are cooking them too long. also maybe if you put that baking spray maybe it would turn out better. that is what happened to me.
ever.
This depends on the cookie you are baking. Some cookies are fine without parchment (like peanut butter). If you grease the cookie sheet or have a very good non-stick pan you may be alright with parchment paper. However, parchment paper is the best thing to use if you want perfect, golden cookies. A Silpat liner is also a good product for lining pans when baking.
Yes, As Long as The Ink Isn't Inside The Edible Part You Should Be Fine.
As long as you used the right amount, there shouldn't be a problem. They may raise a little more than intended, but not enough to matter.
For a good long time if it is kept properly stored. Here is a test you can use to make sure your baking powder is usable . Put water in a teaspoon and sprinkle a little bit of the baking powder in the water. If your baking powder is good the water will fizz sort of like a soda does. if you don't hear or see the fizz then baking powder is no good and should be tossed out.