The Ultimate Cookie Guide: Tips, tricks, and tools for perfect bakes.
- Jordan Warren
- Dec 1, 2024
- 8 min read
Updated: Dec 1, 2024
Become a cookie pro!
As the holidays roll around, full of joy, celebrations, and the fun of giving, I started thinking about how we can spread some holiday cheer. In this cozy season of togetherness, I thought, "Hey, what's a better way to spread holiday cheer than teaching some cookie basics?!" Cookies have this amazing way of bringing people together, whether it’s sharing warm, fresh-baked goodies or making sweet memories while baking with loved ones. These simple yet meaningful moments not only fill our homes with yummy smells but also create lasting bonds and traditions that can be passed down through generations.
So, whether you're a pro baker looking to polish your skills or try new recipes, or a newbie just starting to explore the awesome world of baking, I think these tips will help. Each cookie tells its own story, and with the right guidance, anyone can whip up their own tasty tales in the kitchen. So, let’s jump into some key cookie baking tips that will boost your holiday baking game and help you make treats everyone will love!
Essential Tools (in order of importance):
Silicone baking mats or parchment paper: These prevent sticking, eliminate the need for greasing your pans, and make cleanup a breeze. Seriously, they're a game changer. I NEVER skip the parchment paper, and that is one thing you will always find an abundance of in my kitchen.
Stand or hand mixer: Mixing cookie dough by hand is great for an arm workout, but mixers ensure even distribution of ingredients and save your sanity. If a stand mixer isn't in your budget, consider getting a hand mixer. They are fairly inexpensive depending on brand, and worth having around.
Honorable Mentions:
(good to have, but not necessary if you can only afford a few)
Cookie scoop (for uniform cookies)
Rolling pin (for sugar and gingerbread cutouts)
Cooling racks (because soggy bottoms are only acceptable in British baking shows)
Kitchen scale (measuring out each cookie allows you to make them the same size)
Piping bags (for decorating sugar and gingerbread cookies)
Silicone working mat for counter top (makes clean up a breeze and most have rulers and guides on them!)
No fancy tools? No Problem!
Use a glass to flatten cookies if you don't have a rolling pin.
A spoon works fine for scooping dough, and a knife can sub in for cookie cutters (rustic is in, right?)
You can always mix by hand. It may take longer, but it will still work just fine.
Cookie Categories and Tricks
Chocolate Chip Cookies
Room Temperature Butter: Softened butter incorporates better with sugar for a smooth dough. If you forgot to take it out, cube it and let it sit for 15 minutes.
Melted Butter: Using melted butter instead of softened can give your cookies a chewier texture and deeper flavor. Just let it cool slightly before mixing with sugar to avoid melting your chocolate chips. This is my preferred method!
Chill your dough: Pop your dough in the fridge for 30 minutes before baking. This prevents spreading and creates those gorgeous, chewy centers.
Mix-ins Matter: Don't limit yourself to chocolate chips. Try chunks, toffee bits, or even chopped pretzels for some pizzazz.
What Kind of Butter?: Use unsalted butter for more control over the salt content in your cookies. High-gat European-style butter can elevate the flavor and texture, making cookies richer and softer.
Melted vs Softened If You're Still Unsure: Melted butter works best for chewy cookies, as it blends easily with sugar and creates a denser texture. Softened butter, on the other hand, incorporates air when creamed with sugar, resulting in lighter, fluffier cookies.
How to Tell When They're Done: Cookies should look slightly underbaked in the center but set on the edges. They will continue to bake on the hot pan as they cool. Gently press the center. It should feel soft but not wet or doughy.
Convection vs. Regular Baking: If using a convection oven, lower the temperature by 25 degrees F and keep an eye on the cookies, as they may bake faster. For regular baking, stick to the recipe's temperature and bake time, but remember to rotate your pans halfway through for even baking.
Chilling Tips:
For Chewy Cookies: Chill your dough for at least 30 minutes.
For Thicker Cookies: Chill for 1-2 hours or overnight to reduce spreading during baking.
Sugar Cookies:
Regular Sugar Cookies
Underbake Slightly: They'll continue cooking on the pan after you take them out. Soft and buttery beats hard and dry any day.
Granulated vs. Powdered Sugar: Granulated creates that crispy edge, while powdered sugar (in some recipes) makes them melt-in-your-mouth tender.
How to Tell When They're Done: Look for edges that are just turning golden. The center should still be pale and soft.
Butter Tips: Use softened butter for sugar cookies to create a light and tender dough. Make sure it's not melted or overly soft, as that can lead to spreading.
Cut Out Sugar Cookies
Keep Dough Cold: Roll out your dough between two sheets of parchment paper and refrigerate before cutting shapes. Cold dough = cleaner edges.
Flour Your Cutters: A little flour on your cookie cutters keeps dough from sticking and turning your stars into blobs.
Chilling Tips: Chill the dough for at least 1 hour before rolling it out. This ensures clean shapes and prevents sticking.
How to Tell When They're Done: These should be firm but not browned. Overbaking can lead to brittle cookies.
Gingerbread Cookies
Don't Skip the Molasses: It's the key to the warm, rich flavor of gingerbread. No molasses? Substitute dark corn syrup, but you won't get the same depth.
Thin vs. Thick: Roll thinner for crispy cookies or thicker for chewy ones. Both work; it's a matter of preference (or who's eating them).
Piping Icing: A zip-top bag with the corner snipped makes an easy DIY piping bag.
Butter Tips: Use softened butter for traditional gingerbread dough to ensure it's pliable and easy to roll out.
Chilling Tips: Chill for at least 1 hour to firm up the dough for rolling and cutting. This step also helps the cookies keep their shape.
How to Tell When They're Done: Gingerbread cookies should feel firm to the touch and have a matte surface. They'll harden further as they cool.
Thumbprint Cookies
Chill Again: Chilled dough holds its shape better when you press your thumb into the center.
Butter Tips: Use softened butter for thumbprint cookies to create a smooth, tender dough that's easy to shape.
Jam Choices: Use thick, high-quality jams to avoid runny centers. Think raspberry, apricot, or even lemon curd.
Alternative Fillings: Try Nutella or melted white chocolate for a fun twist.
Chilling Tips: Chill the dough for 30 minutes to 1 hour to help it hold its shape when indented and baked.
How to Tell When They're Done: The edges should be lightly golden, and the center (with the filling) should look glossy, not runny.
Crinkle Cookies
Butter Tips: Melted butter is often used for crinkle cookies to achieve their dense, fudgy texture. Let it cool slightly before mixing.
Chilling Tips: Chill the dough for at least 1 hour to make it easier to handle and to ensure defined crinkles.
How to Tell When They're Done: Look for cookies with set edges and a cracked surface. The centers should look slightly underdone but not wet.
Powdered Sugar Generosity: Roll your dough balls in a thick layer of powdered sugar before baking for the most dramatic cracks.
Sticky Dough?: Crinkle dough is notoriously sticky. Coat your hands in powdered sugar or lightly oil them to roll the dough with ease.
One Dough, Many Flavors: Add peppermint extract for holiday vibes or cocoa powder for extra chocolatey goodness.
General Tips for All Cookies
Measure Precisely: Baking is chemistry. Too much flour and your cookies will be dry, too little and you'll have puddles.
Don't Overmix: Overworking your dough can make cookies tough. Once the flour is incorporated, stop.
Rotate your pan: If your oven has hot spots (and most ovens do), rotate your pans halfway through for even baking.
The Don'ts of Cookie Baking
Don't Overbake: Cookies should look slightly underdone when you take them out. They'll firm up as they cool.
Don't Skip Parchment Paper or Mats: Scrubbing burnt-on cookie bits is no one's holiday dream.
Don't Double Recipes Blindly: Some recipes (like sugar cookies) don't double well and require tweaks.
Don't Skim Recipes: Bloggers and recipe creators (like myself) usually include necessary information in the recipe. I know sometimes you're excited and ready to bake, but reading the entire recipe before getting started prevents any mishaps along the way, AND prevents wasted ingredients.
Don't Ignore Ingredient Temperature: Ingredients like butter and eggs should usually be at room temperature unless stated otherwise (the recipe should specify). Cold butter won't cream properly, and warm eggs may alter the dough texture.
Don't Eyeball Measurements: Baking is a science. Use measuring cups and spoons for accuracy, and consider weighing ingredients, especially flour, for consistent results.
Don't Use Expired Ingredients: Baking powder, baking soda, and even spices lose potency over time. Check expiration dates before using them.
Don't Add All Ingredients At Once: Incorporate dry ingredients gradually to avoid a dusty mess and to ensure even mixing.
Don't Crowd the Baking Sheet: Space cookies adequately to allow for spreading. Overcrowding may result in cookies merging into one large mess.
Don't Bake on a Warm Baking Sheet: If reusing a baking sheet for multiple batches, let it cool first. A warm sheet can cause cookies to spread too quickly.
Notes on Doubling Recipes
Doubling cookie recipes might seem like a time-saver, but it can lead to issues if you're not careful. Here's why:
Ingredient Ratios: Some ingredients, like baking soda or baking powder, don't always scale linearly. Doubling them exactly can lead to cookies that rise too much or taste metallic. Instead, increase these leavening agents by about 1.5 times and test a small batch first.
Mixing Challenges: Large amounts of dough are harder to mix evenly. You might end up with some cookies that are overly salty or sweet because the ingredients didn't distribute properly.
Oven Space: Baking multiple trays at once can result in uneven baking, especially in smaller ovens. Bake one tray at a time or rotate trays halfway through.
Be Mindful of Liquid Ingredients: Doubling liquids can sometimes make the batter too runny. Add incrementally to reach the desired consistency.
Use Weight Instead of Volume: Measuring by weight ensures accuracy. It's okay if you can't do it every time. However, doubling a recipe is one time where a kitchen scale will be your best friend!
Pro Tips for Doubling Successfully:
Weigh your ingredients instead of using cups for more precision.
Mix dry and wet ingredients separately before combining them to ensure even distribution.
Consider making two separate batches instead of doubling one large batch.
Pan Considerations
Use sturdy , heavy-duty baking sheets to prevent warping under the weight of larger batches. If baking multiple trays at once, stagger them on different racks and rotate halfway through for even baking.
Notes on Choosing Flour:
The type of flour you use can make or break your cookies. Here's what to consider:
All Purpose Flour: The go-to for most cookie recipes. It provides the right balance of protein for structure without making cookies too dense.
Cake Flour: For softer, more tender cookies, substitute part of the all-purpose flour with cake flour (e.g, replace 1 cup of all purpose flour with 3/4 cup all purpose and 1/4 cup cake flour).
Whole Wheat Flour: Adds a nutty flavor but can make cookies denser. Use it sparingly, if at all; try substituting 25-50% of the all purpose flour and adjusting liquid ingredients as needed.
Gluten Free Flour: Use a 1:1 gluten free baking mix for best results if catering to dietary restrictions. Make sure it contains xanthan gum for structure. I would only bake with this if completely necessary.
Pro Tip: Always spoon and level your flour into measuring cups to avoid overpacking, which leads to dry cookies. Measure in grams with a food scale when you can for best results.
Wrapping It Up (Literally)
For gifting, package your cookies in clear bags tied with festive ribbons, or arrange them in tins with parchment dividers. Add a handwritten tag for an extra personal touch. Happy baking! May your cookies turn out perfect, your kitchen smell like heaven, and your holiday season be filled with sweetness.
Comments