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Sugar Land Baking Company has researched, and developed our famous cookies for over 25 years. Our cookies deserved to be baked with lots of love and eaten by cookie monsters! We are finally releasing our innovative Cookie Troubleshoot manual to help you and your loved ones make the perfect cookie.


Sugar Land Baking Company Cookies:

To bake perfect cookies, follow these simple instructions.

1. Keep the dough in the freezer until it is ready to use. There is no need to defrost the cookie dough before baking it.

2. Place frozen cookie dough on wax paper or parchment paper, preferably the standard size sheet pan (18” x 26”).

3. In order to have the best looking cookie, do not bake directly on the sheet pan without wax paper. This may cause an inconsistent spread of the cookie causing the inside of the cookie to be under cooked and bottom of the cookie will be burned.

4. Bake the cookies, according to size and type of oven you have (conventional or convection).








Degrees in Fahrenheit 

Cookie Size

3 Oz

2 Oz

1.3 Oz / 1.5 Oz

1 Oz

Conventional Oven at 350 Degrees






Convection Oven at 300 Degrees






5. Oven temperatures vary depending on the type of oven. It is always best to check the temperature with a thermometer to avoid undercooking or overcooking the cookies.

6. Since the oven has hot spots for best results, rotate each sheet pan 180 degrees halfway through the baking process. 

7. When baking is complete, remove the sheet pans and place on a cooling rack. Cookies will continue to bake on pan after removed from the oven. Let it cool down for 5 minutes the it will be ready to serve.

**When baking above an altitude of 3,000 ft increase oven temperature by 10°.




The cookie came out in a very irregular shape and did not spread the right way. The cookie is not thoroughly baked, and burned on the outside.


REASON: The oven is too hot. When the oven is too hot it will prevent the cookies from spreading the right way. Hence the cookie will be undercook in the middle, and burned on the outside. The best way to avoid this problem is to use a thermometer to accurately check the temperature.


PROBLEM: The cookie is spreading too much and it is very thin. Very undercooked and oily.


REASON: The oven was not hot enough (ovens that are not hot enough, will cause the cookie to flatten). To avoid this problem, it is good to always preheat the oven and check the temperature. Make sure that you are always following the baking directions and the cooking times according to the weight.


PROBLEM: The cookie is to dry and it is too dark.

REASON: The cookie was over baked. the most common mistake when baking is forgetting about the product in the oven and overcooking it. To avoid this problem, set up a timer with a loud noise that will let you know when the cookies are ready.Remember cookies are baked at different times depending on the weight.

Warming Up the Goodies:

  • To heat up a single cookie, put in a microwave for 20-30 seconds.

  • Our cookies don't need to be thawed, follow the cooking instructions for easier and more convenient experience.

Shelf Life Products:


  • Our cookies are the absolute best when they are consumed within two to seven days from the time of baking, depending on the type of cookie.



Our cookies are frozen and can be stored for up to 1 year.


Follow these proper instructions to freeze, and store Sugar Land Baking Company cookies:


  1. Keep dough in the box and seal after every use.

  2. Place in freezer and use within 1 year.


If you want to store fresh cookies:


  1. Do not Refrigerate because the cookies will dry out.

  2. Always use plastic wraps to properly wrap them and store the cookie.

  3. If you want to freeze the cookie consume it within 30 days.

  4. If it is already baked and frozen, please allow 20-30 minutes to thaw before serving.

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