Cookies might seem simple, but small adjustments can completely change the outcome. From texture and spread to flavor and doneness, a few smart tips can help you get better results every time you bake. Whether you’re fixing common cookie problems or trying to improve your favorites, these cookie basics will help you bake more consistent, reliable, and delicious cookies.
Related: 9 Common Cookie Issues And How To Fix Them
Use Softened Butter
Unless your recipe dictates otherwise, softened butter, where your finger can just press into it is the best kind of butter for cookies. To soften butter quickly, I will often microwave it for 15 seconds and then check on it every 5 seconds after.
Brown Sugar
Brown sugar should always be packed in the measuring cup. Press the brown sugar into the measuring cup to get the best measurement.
Cream
For the best cookies, be sure to stir the sugar until it is completely combined and smooth. You can’t overmix at this stage, be sure it is completely creamed before adding any other ingredients. I like to use a spatula to press it together.
Vanilla
I never measure vanilla with a measuring spoon. I estimate and measure with my heart. You can choose to use a measuring spoon if you desire it.
Flour
Flour is best measured by pouring the flour into your container or by weighing it. I don’t do either of these, but if you aren’t confident as a baker, then proper measurement can be essential.
Combine
Use a Danish whisk to combine, it makes the ingredients come together so quickly. Don’t overmix!
Scoop
Use a cookie scoop for perfect even drop cookies. If you want to measure with a scale for the weight, you can, but I never do, for me it’s an extra step and if someone gets a slightly larger cookie, they must need to be blessed!
Oven
Most oven’s aren’t even throughout or even accurate on when it is preheated. Use an oven thermometer to check temperature to make sure it is ready for your cookies. Don’t put cookies in an oven that isn’t preheated!
Preparing The Pan
Use a light colored pan, darker pans will burn the bottom of your cookies. I don’t spray my pans, or use baking mats. When I spray, it makes my cookies too oily, when I use baking mats, my cookies tend to get too dark on the bottom. Bleached parchment paper is the perfect way to keep cookies from getting too oily or burnt. I have found that unbleached parchment paper also made my cookies too oily.
Pan Temperature
Be sure your pan is NOT hot. Cold will ensure your cookies don’t spread. You can even put your pan in the fridge or freezer before loading it up with dough.
Placement
Be sure to place your cookies at least 1 inch away from other cookies. Also always be sure to put your cookies on the middle rack of the oven. I’ve found that when I try to bake more than one tray of cookies, they don’t turn out right probably due to lack of air circulation, so stick to one tray on the middle rack at a time.
Time
Always bake cookies at the lowest time offered and check them then. Usually my cookies are done between 8-10 minutes which means at 8 minutes I open the oven door and see if the edges have just started to brown. The middle won’t be done. If they have not begun to brown, then I put it in for another minute or two, but I usually sit and watch it to see when the edges begin to brown. I don’t want my cookies to be burnt or even a bit overcooked! Remember, the cookies will bake a bit more on the cookie sheet after you take them out of the oven.
Cool
Let your cookies cool before removing them from the pan. This is an important step because while the cookies cool they continue to cook a tiny bit more, making them perfect!
Extra Large Cookies
If you are trying to make extra large cookies, the oven temperature should be lowered about 25 degrees and the bake time needs to increase at least 3 minutes, but check on them regularly. When you scoop your dough, try stacking a few scoops on top of each other to achieve a cookie that is thick and not flat.
Things I Don’t Worry About
I don’t ever chill my drop cookie dough. I know this is controversial, but I don’t see the purpose and it just increases bake time. If you melted your butter instead of softening, chilling can be beneficial. If it’s a shaped cookie, chilling the dough can be helpful.
I also don’t ever use a mixer for cookies. I need to feel the dough as I’m stirring to know if it’s the right consistency. You can’t get that with a mixer. Also getting my mixer out is a huge hassle, I really only use it for frosting.
I don’t use room temperature eggs. My eggs come directly from the fridge and go into the dough. I haven’t had a problem with this.
I don’t place cookie toppings on. The ingredients should be stirred in and not placed on top to make it look aesthetic.
I never sift dry ingredients. I know some people swear by this, but for me it’s an extra step and an extra dish to wash.
Salt– I actually don’t add it to most of my cookies. I definitely don’t sprinkle any on top. I usually use salted butter, but I don’t add any salt to the cookie 99% of the time.
Browning butter isn’t something I do. It takes lots of time, extra dishes, and effort that doesn’t seem worth it. I have tried before, but it just isn’t something that made my cookies better.
