Select a variety of serving pieces for the cookies. Our Christmas Dessert Pressed–Glass Tiered Stand is a great way to add height to the display, while making the most of limited surface space. Our Great White Platters are another good option, because they create a simple backdrop for the shapes and colors of the cookies.
Bring festive style to the buffet with accent pieces like our Sleigh Tray, crafted from wood with iron runners, and our Santa Cookie Jar. Add the warmth of candlelight with our Village Candles and Icy Tree Candles. Both are designed to tunnel down as they burn, so their shapes are preserved.
Arrange stacks of plates and mugs on the buffet so guests can help themselves. Crafted with rosy cheeks and fluffy white beards, our Santa Plates and Mugs have a nostalgic charm.
With its wide top and rustic hardwood construction, our Benchwright Buffet is the perfect staging area for your cookie buffet.
Measure and weigh your ingredients carefully.
Most cookie doughs are better after they have been refrigerated or frozen. This makes it easy to prepare for the open house early.
Drop cookies are easiest to scoop when the dough has just been mixed. To ensure that the cookies are uniform in size, use an ice–cream scoop to portion the dough.
Preheat your oven for at least 25 minutes.
Space the cookies evenly on a baking sheet for uniform baking, and rotate your pans once during baking.
Let the cookie sheets cool between batches so that the dough doesn't melt on a hot pan.
Your cookies will continue to bake on the hot pan after they are removed from the oven so be careful not to overcook them.
Bake cookies with chocolate chips last so that the chocolate remains soft when you serve the cookies. The chocolate will remain soft for several hours, and there's nothing like a gooey chocolate chip cookie!