From currently through the finish of December, tright here will certainly be even more cookies baked than any kind of various other time of the year. Okay, I don’t actually have the stats to earlier it up, but it provides sense right? From Emma Laperruque’s Latke Cookies to Dorie Greenspan’s World Peace Cookies to fundamental sugar cookies, Russian Tea Cakes, gingerbreview boys and also girls, and shortbread, tright here are so many—and I suppose so many—cookie recipes to bake. But in the midst of the holiday hullabaloo, tright here are bound to be a few errors also. I turned to five pro bakers to uncover out what the many prevalent cookie mistakes among residence bakers are.

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1. Not Reading the Recipe

Are you thinking to yourself, “duh?” I know. I believed the exact same point. But Sarah Kieffer, baking blogger and also author of the freshly publiburned, 100 Cookies: The Baking Book for Every Kitchen, says that more bakers than you’d think (consisting of the pros!) conveniently skim a recipe—or don’t read it at all. “Cookies often seem choose somepoint basic or straightforward to bake, and also often it is assumed that cookie recipe directions are all comparable in nature. An example is what I myself did the various other day—I glanced over the recipe, threw the butter in the stand mixer bowl and started mixing, just to then realize I was intended to brown the butter, let it involved room temperature, and then mix it,” states Kieffer.


2. Not Measuring the Ingredients

It sounds really simple—measure your ingredients before baking! But even the most experienced residence bakers deserve to mistake a tablespoon for a teaspoon if they’re in a rush (been tright here, done that) or measure ⅓ cup of walnuts, chopped as soon as the recipe calls for ⅓ cup of chopped walnuts (yes, tbelow is a difference!). “It is best to usage a scale so that the recipe comes out the very same every time. Using a measuring cup deserve to bring about a cookie that is too difficult or too soft, depending upon if you scoop or spoon the flour right into the cup,” claims Zoë François, a pasattempt chef and also hold of Zoë Bakes.

3. Not Chilling the Dough

When you’re craving sugar cookies or gingerbreview, you desire to bake them and also eat them stat. But a lot of cookie dough recipes call for some time in the fridge, Even if they don’t, it never before harms. One of the best baking mistakes residence bakers make is not permitting the dough sufficient time to cool off, or baking it without chilling altogether. “If cookie dough is specifically sticky, wet, or grbasic, chilling is best bereason cold dough isn"t as likely to over-spreview in the cooktop. The colder the dough, the much less the cookies will over-spreview into greasy puddles,” says Sally McKenney, writer and also creator of Sally’s Baking Addiction.

Bonus: Chilling makes the cookie taste better! “Chilling the dough permits the various ingredients to absorb into each various other, which enhances the texture and also flavor,” adds François.


4. Misknowledge Room Temperature Butter

For years, I believed room temperature butter meant that it needed to be super soft to the touch. I’d leave it out on a warm range for an hour or two before baking my cookies. This is wrong. Don’t listen to me. Listen to the pros. “Room temperature butter is cool to the touch—not warmth or grstraightforward,” states McKenney. But what’s the massive deal, right? “If butter is also warmth, it will not properly cream via the sugar(s) and also the cookies may finish up over-spanalysis or deflating,” she describes. Lots of points have the right to impact exactly how easily your butter sof10s (the form of butter, humidity, and also room temperature are the biggest factors), yet as a preeminence of thumb, 30 minutes is about all it takes to gain room temperature butter.

5. Scrape, Scrape, Scrape

Whether you’ve baked cookies, cake batter, brownies, or muffins prior to, you understand that inevitably, some butter, all-objective flour, cacao powder, and even some stray cocoa chips tfinish to settle and also stick to the bottom of the bowl. “Please scrape your mixing bowl! Your cookies will certainly give thanks to you,” claims Andrea Quillen, Pastry Chef at King Arthur Baking Company.

“When I initially started baking I made this mistake frequently, and also discovered once baking my cookies each pan I made would certainly change—the first pan would certainly bring about cookies that were as well thick and didn’t spread at all, the second pan would almost be perfect, and the last pan would have actually level cookies streaked with butter,” claims Kieffer.

Use a spatula (this one is my favorite) to really obtain in the dough and reach eextremely last ingredient at the bottom of the bowl.

5. Overworking Cookie Dough

Quillen says that rolled cookies—especially gingerbread—tfinish to be overfunctioned. Think around it: You roll out a part of dough, reduced out Christmas trees or stars, and also then knead the dough some even more to re-develop a round. Rinse and also repeat. Doing so is a important component of the process if you don’t desire any dough to go to waste, but understand that it will affect the last product. “The even more you work the dough, you’ll notice that the shade fades each time you roll it out. The last cookie will be a small tougher than your initially roll (yet still tasty of course),” claims Quillen.

The trick to preventing too-difficult cookies is not overfunctioning the dough initially in the mixing bowl. “​​The means to make sure the cookie has actually sufficient structure, yet isn"t challenging, is to mix just until every little thing is merged, but not past,” adds François.

6. Let’s Talk Oven Temperature

Tbelow are two significant traps residence bakers tend to autumn right into. The first is not understanding your range temperature. All ovens run a small little in different ways, so just bereason your cookie recipe calls for an oven collection to 375℉ and also you have adjusted the temperature, doesn’t suppose that the inner reading is actually 375℉. The solution? Buy an oven thermometer. They’re really inexpensive, and wildly helpful. “Even if you have actually a sophisticated stove, you must still own an oven thermometer,” says Dorie Greenexpectancy. Discover your oven’s hot spots as well to prevent the cookies from baking quicker than you’d mean.

The other faux paux that bakers make is opening the range door continuously while somepoint is baking in the oven. I understand it’s tempting—believe me, I recognize. You want to know how points are going in there! Has the cake increased properly? Are the cookies done yet? The ideal means to encertain that your cake rises most likely and also your cookies come to be a lovely golden brown is to leave the range door shut. I was as soon as told that eincredibly time you open the cooktop door, the temperature drops by around 25℉. This implies that your stove temperature will certainly constantly fluctuate, causing your baked products to require also more time in the cooktop.

7. Using the Wrong Color Baking Sheet

Eexceptionally pro baker I spoke with agreed unanimously that the shade and material of a cookie sheet results the bake. “Dark-colored pans absorb more warm, which will reason the bottoms of cookies to brvery own much faster,” claims Kieffer. If you just have dark-colored baking sheets on hand, Kieffer says that you have the right to reduced the oven temperature by 25℉ to prevent too much browning. Now, her wanted baking sheet is a medium-weight half sheet pan, prefer Nordic Ware Gold Nonstick Baking Sheet Sets.

Greenexpectancy likes to line her cookie sheets via parchment paper, which not just renders it straightforward to clean up, however she additionally believes that they’ll bake more evenly, regardmuch less of the color of the pan (though she does like light-colored baking sheets).

8. Not Letting Your Cookies Cool Thoroughly

Aacquire I understand the temptation is genuine. You want to eat your cookies and also you desire to do it currently. If you try to relocate the cookies to a cooling rack automatically after they come out of the range, they’ll break. If you try to decorate the cookies with icing prior to they have totally cooled, the icing will melt and puddle approximately the cookie. If you attempt to eat the cookies prior to they have actually totally cooled, you’ll burn your mouth (it appears worth it however trust me, it’s not). Five to salso minutes is all the time they should cool sufficient so that you have the right to deliver them to a cooling rack or to taste test; 45 minutes to one hour is what it takes to cool them completely before decorating.

9. Not Using Cooled Cookie Sheets

“When you bake in batches, you must put the dough dvery own on a cool cookie sheet. Otherwise, the baking time will be off and the cookies will begin to spread if the sheet is warmth,” says Greenexpectations. A good meacertain is if the sheet is cool to the touch. “If you only have actually one or two cookie sheets, pre-scoop the dough onto parchment paper. This will certainly conserve time when the sheet has cooled,” she adds.

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10. Ignore the ‘Beat Until Fluffy’ Rule

In the same realm as overfunctioning the cookie dough, Greenexpectations says that house bakers tfinish to overbeat the butter and also sugar. “A light, airy, and also fluffy texture is better for cakes than cookies,” she told me. “The cookies bake for such a brief time that you don’t want them to climb and also then loss. In basic, you think of light and also foamy batter for cakes and also a creamier mixture for cookies.” However before, you need to always, always follow your recipe. So if it calls for a mixture of light, fluffy wet ingredients, execute it!

11. Give the Cookies Some Space

Like humans, cookies need a little breapoint room. Being packed tight in a room is uncomfortable and the very same can be said for cookies on a baking sheet. Greenexpectations emphasizes the importance of leaving an inch or two of room between each cookie, which will let the air circulate and encertain that they prepare evenly.