Golden Rules

1. Take it to the next level.

The recipes in this book make ordinary cookies absolutely extraordinary. Whether classics with a twist, like the Tahini Cookies (this page) and the Key Lime Sablés (this page), or a dressed-up creation such as the Flower-Embellished Wreaths (this page), these treats will introduce you to new flavors, textures, and techniques. We utilized equipment that isn’t traditionally used for cookies (think madeleine pans and meat mallets), tried new toppings, and tested unusual flavor combinations for old favorites. But above all, we made sure every cookie was delicious.

2. Be prepared.

To avoid any surprises, read through the recipe before getting started, and have your ingredients measured and prepped. Does the butter need to be at room temperature or melted? Should the nuts be toasted and the chocolate chopped? Have you measured the dry ingredients? A good mise en place ensures a smooth baking process.

3. Get to know your oven.

All ovens are different and may vary in temperature, so it’s smart to keep a stand-alone thermometer in the oven for accuracy. Since most cookies are small and don’t bake for very long, you should set a timer and also keep an eye out for other doneness cues. Some cookies should be dry and firm to the touch, others golden at the edges or just barely set.

4. Find the sweet spot.

For one sheet of cookies, place the rack in the center of the oven, in the middle position. If baking two sheets at a time, racks should be in the upper and lower thirds. Halfway through the baking time, rotate the sheets top to bottom and turn them front to back to ensure even baking.

5. Line the baking sheets.

Line baking sheets with parchment or silicone baking mats for easy cleanup and even baking. They provide some insulation and can prevent scorching on the bottom of your cookies.

6. Take time to chill.

If a recipe calls for chilling the cookie dough, don’t skip this important step. (Be sure to factor chilling and resting into your total baking time.) Chilling keeps butter solid, so the dough is less likely to spread during baking. It also concentrates flavor, allowing the sugar time to absorb more liquid, resulting in golden-colored cookies with chewy, crispy spots throughout.

7. Store cookies properly.

Let cookies cool completely before storing, as trapped heat will make them soggy, and layer them between parchment so they don’t stick together. Crunchy cookies and soft cookies shouldn’t be stored in the same container; the crisp ones will absorb the moisture from the others and lose their snap. Most cookies will keep for about three days, though some are best the day of baking, and a few can keep for weeks or even improve over time, such as shortbread and biscotti—if they last that long.