Our Test Kitchen experts share their top tips for cookie-baking success. Follow these guidelines to bake up the best batches every time.
• Use softened butter if the recipe calls for it. You can soften it in the microwave; just make sure it doesn’t melt.
• Add ingredients in the order given.
• Turn off the mixer and scrape batter down the sides of the bowl occasionally.
• If a recipe instructs to add wet and dry ingredients alternately, make sure you do so. Avoid overmixing the dough. If the dough is handled too much, it will be tough.
• Use heavy-gauge dull aluminum baking sheets with low sides. If your pan is dark, the cookies may get over-browned.
• Lightly spraying baking sheets with cooking spray is a great way to avoid sticking. Lining sheets with parchment works, as well.
• Preheat the oven while you prepare the dough.
• Make cookies the same size and thickness and they’ll bake evenly.
• For good heat circulation, place cookies 2-3 in. apart on the baking sheet, and leave at least 2 in. around the edges of the sheet.
• If using two baking sheets at a time, switch their positions halfway through the baking time.
• If using two oven racks, stagger the pans.
• Use a kitchen timer and check for doneness at the minimum time suggested in the recipe. Check every 1-2 minutes thereafter until the cookies meet the recommended doneness described in the recipe.
• Unless otherwise directed, let cookies cool for 1 minute on the baking sheet before removing to a wire rack.
• Cool baking sheets completely between batches or cookies will spread.
• If cookies crumble when they are removed from the baking sheet, let them cool an extra minute or two.
• If cookies are hard and break when you remove them from the cookie sheets, they’ve cooled on the pans for too long. Return the baking sheet to the oven to warm the cookies slightly, then remove from the baking sheets.
• Always let cookies cool completely before frosting, decorating or storing.
Place the measuring cup on a flat surface and view at eye level for a standard liquid measure (some measuring cups allow for viewing from above). For easier pouring and cleanup, spray the measuring cup with cooking spray before adding sticky ingredients such as molasses, corn syrup or honey.
Spoon sour cream or yogurt into a dry measuring cup, allowing the mixture to mound a little. Level the top by sweeping a straight-edged spatula or knife across the rim of the cup.
Press shortening into a dry measuring cup with a spatula until it is solidly packed, then level the top.
The wrappers for these products come with markings for tablespoons, 1/4 cup, 1/3 cup and 1/2 cup. Use a knife to cut the desired amount.
Level any ingredient measured in a dry measuring cup by sweeping a straight-edged spatula or knife across the top.
Spoon dry ingredients, such as flour, sugar or cornmeal, into a dry measuring cup over a canister or waxed paper. Allow ingredient to overflow the cup, then level the top.
Because of the moist texture of brown sugar, recipes usually call for it to be packed into a measuring cup for an accurate measurement. Press or pack brown sugar into a cup using your fingers or the back of a spoon, then level the top. When tipped out of the cup, the brown sugar should hold its shape.
Measure dry ingredients, such as flour, sugar or spices, by heaping them into the spoon, then leveling the top. Pour liquid ingredients into a measuring spoon over a custard cup or small bowl to catch spills.