Tips for Baking Great Cookies and...My First Giveaway!
While I finish up the baking for my annual cookie gifts to friends, I thought it would be fun to write up some tips for baking great cookies and take a stab at doing my first giveaway. With the holidays fast approaching and cooking, baking and shopping in full swing, I figured the timing was perfect.
But, before I give you the details on the giveaway, here's a list of tips I've collected over the past few years of cookie-baking. It's by no means a comprehensive list and I'm most certainly not a cookie-baking expert; they are just tips that work for me that I thought I'd share with you. Feel free to leave a comment to tell me about any great tips you have for your cookie-baking. I love learning new things about cooking and baking, so don't be shy!
Flavia's Tips for Baking Great Cookies
- Read the recipe from start to finish. I know this sounds like a no-brainer, but sometimes it's easy to get ahead of yourself when the recipe title sounds divine and the ingredient list makes your mouth water. And then you realize you need to devote 2+ hours to the recipe, bring all your ingredients to room temperature, etc. Reading the recipe beforehand will help you know how to manage your time and prepare accordingly for the recipe you want to make.
- Plan ahead and be prepared. After reading the recipe, make sure you have all the ingredients you need, and make a list to take with you on your next trip to the grocery store for anything you need to replace. Check expiration dates, especially on perishable things like eggs and milk. Make sure your spices are still fresh and that your baking powder is still effective. Figure out how much time you will need to make the cookie dough and bake off the cookies.
- Measurements matter. I've seen lots of people measure ingredients in the wrong measuring cups--even on food TV shows! Liquids should be measured in measuring cups made for liquids. They are normally made of glass or plastic and have a pouring spout. When pouring a liquid into a liquid measuring cup, leave the cup on the counter as you pour to keep the cup level. You can stoop down to read the measurement at eye level. Dry ingredients should be measured in cups made for dry ingredients. They are normally made of plastic or stainless steel and come "nested" into each other. When measuring both wet and dry ingredients, be sure to do so carefully. Baking isn't as forgiving as general cooking, so don't rush the measuring!
- Learn how to "dip and sweep". When you measure flour, dip your measuring cup into the flour to fill it up. Use a table knife to evenly sweep off the excess flour so you have exactly the amount called for in the recipe. Pay attention to how the recipe is worded as well. "1 cup flour, sifted" means to measure out 1 cup of flour first, then sift. If a recipe calls for "1 cup sifted flour", sift a generous portion of flour into a bowl and then measure out 1 cup. The "dip and sweep" method also applies to baking powder, baking soda, powdered sugar and any other flours used in recipes.
- Always use unsalted butter. It allows you to control the amount of salt that goes into the finished recipe.
- Bring ingredients to room temperature. Unless the recipe specifies otherwise, bring ingredients such as butter, cream cheese and eggs to room temperature before starting a cookie recipe. They will incorporate into the other ingredients much easier and more evenly.
- Scrape down the sides of the bowl. This will ensure the ingredients incorporate evenly when they are being mixed.
- Chill cookie dough after you make it. Most recipes I come across do not give this tip, but I have found it to be very helpful. It does make the cookie-making process a little longer, but it's worth it. Using chilled cookie dough will result in a puffier, less spread out cookie. Take the cookie dough out of the refrigerator 30 minutes-1 hour before you want to bake them to allow the dough to soften enough to be easy to scoop. You can also flash freeze individual portions of cookie dough on a cookie sheet and then store in a plastic freezer bag until you are ready to bake them off. There is no need to defrost the cookies before baking them; just add a few extra minutes to the baking time.
- Line your cookie sheets with parchment paper or a silicone baking mat. I don't like to grease my cookie sheets. It makes the bottoms of my cookies greasy and unappealing. If you line your cookie sheets with parchment paper or a silicone baking mat (such as a Silpat) your cookies will still turn out beautifully and you eliminate the risk of them sticking. Plus, clean-up will be that much easier!
- Use a cookie scoop for same-size cookies. Your cookies will cook at the same speed if they are similar in size. A cookie scoop is extremely helpful with this. Using a cookie scoop will portion out equal amounts of cookie dough, whether you have to roll the dough into litle balls or just drop them on the cookie sheet as-is. Fill the scoop with cookie dough, squeeze the lever and you've got the same size balls of cookie dough ready to bake.
- Rotate your baking sheets halfway through baking. Some ovens don't heat evenly, or may have cold and/or hot spots in them. Rotating your baking sheets halfway through baking will ensure that your cookies brown and cook through evenly.
- If you have a convection oven/convection feature...Convection ovens use a fan to continuously circulate hot air around the food so that it cooks more evenly and slightly faster. However, make sure you lower your oven temperature by 25 degrees from what the recipe states, and watch your cookies carefully as they will probably cook much faster. For more details on convection oven cooking, click here.
- Let cookies cool completely before storing. Once you pull the cookies out of the oven, let them rest on the cookie sheet for about 5 minutes before transferring them to a cooling rack. If you try to transfer them off of the cookie sheet right away, you risk breaking or deforming your cookies. Allowing them to finish cooling completely on the baking rack will ensure that steam and heat dissipates and your cookies stay crisp on the bottom. Store cookies according to recipe instructions--usually in an airtight container or tin.
- Invest in quality ingredients and equipment. When it comes to food, I like to make sure I'm buying the freshest and best quality ingredients. As for equipment, you most certainly do not need to spend a fortune, but make sure the equipment you do buy is made well, so that you can get repeated, long-term use out of it. Have at least 4 cookie sheets so you can put 2 sheets of cookies in the oven while the other 2 sheets cool.
- Stay organized. Staying organized will help you immensely, especially if you are doing a lot of baking during the holidays or for a special occasion. This time of year, I like to stage my spices, sugar, flour and other baking staples on my counter, so I don't have to go back and forth to my pantry. I also keep my baking sheets and cooling racks on the counter so I don't have to lug them out of the bottom cupboard whenever I need them. If you don't have a lot of counter space to spare for staging your supplies and staples, make sure you can access what you need easily from your pantry, cupboards and drawers. Know where everything is so you aren't scrambling for a measuring spoon, spatula or zester at the last minute. Buy a little extra parchment paper, make sure you have enough chocolate chips, raisins and other mix-ins, and have a bunch of soap, sponges paper towels and clean dishtowels at the ready for when it's time to clean up.
And now, without further ado...I present my First Ever Giveaway! (I'm a little excited about this can you tell?)
To make your cookie-making experience easy, fun and comfortable, I am giving one (1) lucky winner a set of OXO cookie scoops! I own these myself, and love them. They are made of stainless steel and are dishwasher safe. The large scoop holds 1 1/2 tablespoons of dough and makes a 2 3/4-inch diameter cookie. The small scoop holds 2 teaspoons of dough and makes a 2-inch diameter cookie. After using these, you'll want to make cookies all the time, you'll enjoy using them so much!
Image from Bed, Bath & Beyond
To enter, just leave your answer to this question in the Comments section:
What is your favorite type of cookie to bake during the holidays?
Enter a second time by leaving a tweet about this post to @Flavias_Flavors and leaving another comment on this post.
Giveaway Rules
The Comments section will close and no entries will be received after 10pm EST, Monday, December 21.
Entrants must live within the continental United States, Alaska or Hawaii and must have a valid mailing address or P.O. Box.
The winner will be randomly selected and announced on Tuesday, December 22. The winner will have 24 hours to confirm, or another winner will be selected.
Good luck everyone!
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Great cookie tips, Flavia - Thanks!
My favorite cookies to make are gingerbread men - especially when I have my daughter to help. :)
Great tips I will keep them in mind the next time I am baking! I love making chocolate chip cookies and snickerdoodles!
My sister and I always make peanut butter cup cookies. Although this year we're going to mix it up...using the same basic peanut butter dough we're going to put in a snickers piece instead. For my parents, the last two years I've made Giada's jam thumbprints.
Very good tips Flavia! Oh I don't know if I could name just one LOL I love Brutti ma Buoni (& my Mom's Sugar Cookies) Baci e' Buon Natale
I can't legally enter but I thought I'd leave my top 3 favourite Christmas cookies here *grin*
1. Gingersnaps - it's been a tradition in our family for over 40 years I think! It's a must!
2. Sugar cookies (with almond flavouring) - the past few years Mom and I have had an annual Sugar Cookie decorating party between Christmas and New Years where we invite some kids and friends over to decorate...some real masterpieces! :-)
3. Mom's shortbread cookies - always in high demand! No choice to make these or we'll have a rebellion on our hands!
Have a wonderfully blessed and Merry Christmas Flavia and Peter!!!! :-)
~Lorelei
I love making Chocolate Mint Snow-Top cookies. There is just something special about them that always reminds me of the holidays. :)
flavia,
i make a double choclate choclate chip cookie. Two different types of choclate and always use home made vanilla. Read your blog and your ideas are right on for good cookies
Awesome post Flavia! Did I tell you my mixer burned out on Monday? Good times. Anyway, my faves are double chocolate chunk biscotti. My mom loves them and I'm happy to make them! :)