10 Tips for Better Cookie Baking

Who hasn't baked at least one batch of cookies? Most of us have been baking cookies since grade school. But not every batch is consistently perfect. There are reasons for that. Here are 10 tips for better cookie baking and more consistent results. Although you may be familiar with most of the tips, there might be one you have overlooked, and it could make the difference.

Cookie Tip #1: Choose the right tool. Use a liquid measuring cup for liquids and a dry measuring cup for dry ingredients, solid fats, and semi-liquids. The correct measurement of ingredients is critical for consistent results. Measure accurately, and use commercial measuring utensils--not the soupspoon from your silverware drawer.

For dry ingredients, level-off the ingredient using a flat edge across the top of the appropriate measuring cup or measuring spoon. For liquid ingredients, bend down to view the measure lines at eye-level. Liquids should be exactly on the mark at the side of the cup.

Cookie Tip #2: To measure brown sugar, pack it into the dry measuring utensil. When you dump out the brown sugar, you want the shape of the utensil to remain. White sugar is simply measured and leveled-off. And baking soda and baking powder are done the same way--but it's a good idea to stir the ingredients in the box or can before measuring. Settling can alter the amount measured.

Cookie Tip #3: Although most people know better, this is one practice that will ruin a batch of cookies faster than ever. Don't measure ingredients over a bowl with other ingredients already in the bowl. If you spill, you'll have trouble reclaiming or knowing the amount of excess.

Cookie Tip #4: Check the expiration or pull date on the label or container of your leavening agent. If your baking soda or baking powder is over a year old, buy a fresh can or box. Freshness affects cookie texture. Discard baking powder that has exceeded the use by date. Expired baking soda has many other household uses. Use it to clean stainless steel sinks or freshening your refrigerator of odors.

The same goes for aging spices. When spices exceed expiration date or pull date, they are no longer top quality. If you add fresh spices to your cookie recipe, you'll note a taste difference in your baked product.

Cookie Tip #5: When you form or shape your cookies for the baking pan, make all cookies in one batch the same size and shape to promote even baking and browning. If you make some balls or cut-outs larger than others, the smaller ones will over-brown before the larger ones are thoroughly cooked. And if you put smaller sides of cookie cut outs along the edge of the pan, the smaller sections have a tendency to brown sooner than if facing the center of the pan.

Cookie Tip #6: When adding all-purpose flour to your creamed ingredients, be careful you don't over mix the dough. Unlike bread dough, you don't want the formation of gluten. Over-mixing your cookie dough results in a tough product.

Cookie Tip #7: Although it takes more time, it's best to bake only one sheet of cookies at a time and to use the center rack. You need air flow from all sides. What's more, placing a cookie sheet above or below another one means you get reflective heat, and that's not a consistent source of heat.

Cookie Tip #8: Be aware that oven temperature is critical when baking cookies. Recipes usually ask for a preheated temperature, and preheating takes about 10 minutes. Baking the cookies at the temperature indicated by the recipe is important. It's also important to test your oven temperature. Even a 25 degree difference can affect your product.

Cookie Tip #9: Using a minute-timer helps keep track of minutes cooked and guards against over-baking. Recipe directions usually say to check cookies a few minutes before the full baking time. This means you can catch a batch before it over-browns. But be careful how long you leave the oven door open. A 25 degree drop in oven temperature can happen just opening the oven door. Oven temperature change affect baking consistency.

Cookie Tip #10: When you take cookies out of the oven, cool cookies a minute or two to firm them before removing from the cookie sheet. Then cool your baking sheet before you add the next batch--or if you wish, use a fresh pan. Adding cookie dough to a warm cookie sheet causes the heat to melt the cookie dough and affects the shape and texture of the cookies.

Be sure to remove any cookie crumbs stuck to the pan after you remove a batch of cookies. If you don't, crumbs will over-brown under your next batch. Last of all, be sure to re-grease pans between cookie batches or use fresh pans for each batch.

Tip for Storing Cookies

Once you've baked the perfect cookies, you need to properly store cookies you're not planning to eat right away. Soft cookies require an air-tight container to keep them soft. Crisp cookies require a loose-fitting lid to keep them crisp. Choosing the correct storage container allows you to enjoy the fruit of your labor for days to come.