Flashback Friday: Ten Things Cookie Bakers Really Ought to Know

By Samantha Jones
July 20, 2017
Dried Cranberry–White Chocolate Chip Cookies
Emily Adamson

Who doesn’t love cookies? Baking them is almost as much fun as eating them. Almost. The Old Farmer’s Almanac Favorite Cookies has ten tips that all cookie bakers should know. And what better time of year to turn on that oven?

Flashback Friday: Ten Things Cookie Bakers Really Ought to Know

1. Organize! Clutter is your worst enemy. You can’t bake if the counter is a mess, the bottle of vanilla extract is hiding, and there’s no place to put the cooling rack. Clear your work area before you begin, and get out all the ingredients. Put each one away as you use it, so you don’t forget what you’ve used. Rinse bowls and utensils as you go.

2. Read the recipe through before you do anything. As you read, check your supply of staples (flour, sugar, butter) and watch for any unusual ingredients, steps, or equipment that might trip you up. For example, if the dough has to chill for 12 hours, you should know this before you start, in case you need the cookies by noon today.

3. Insist on good fresh ingredients. Spices lose their flavor over time; if you’ve had them around since last December, replace them. Use fresh local eggs if you can find them. Unsalted (“sweet”) butter is preferable to salted; it tastes cleaner, sweeter, and fresher than salted butter - and often it is. Because salt acts as a preservative, salted butter can be warehoused longer than unsalted.

4. If you forget to soften your butter ahead of time, cut the stick(s) into thin pats and place them on a room-temperature plate. Leave in a warmish spot for 10 minutes or so, until the butter yields to gently finger pressure. If a recipe calls for softened butter, it doesn’t have to be squishy soft.

5. When a recipe calls for toasted nuts (incidentally, that’s 8 to 10 minutes in a 350 degree F oven), make sure they’re thoroughly cooled before adding them to dough. Adding hot nuts to a dough could melt the butter and drastically change the texture of your cookies, probably not for the better.

6. If you don’t already own them, buy yourself a couple of good baking sheets. Thin, flimsy sheets don’t diffuse heat well or evenly and can result in scorched cookie bottoms. Tinned steel and anodized aluminum are two good material choices. Neither is inexpensive, but they’ll last. Look for them in gourmet kitchen shops. While you’re there, invest in a heavy-duty stainless steel cooling rack that’s large enough to hold 2 to 3 dozen cookies.

7. Generally speaking, bake only one sheet of cookies at a time, on the center rack. This allows for the most-even baking.

8. If you own only one cookie sheet, cool it to room temperature between batches. This prevents the butter from melting out of the dough and puddling up on the sheet.

9. As a rule, let cookies cool on the baking sheet for 1 to 2 minutes, just long enough to firm them slightly and make it easier to slide them off the sheet and onto a rack.

10. Most cookies ship well. For best results, however, choose a relatively firm or dense type of cookie. Wrap cookies individually in waxed paper and pack them snugly in a tin. Pack the tin inside a bigger box, cushioned on all sides with additional waxed paper. And it never hurts to be nice to the postal clerk.

For more baking tips and recipes, check out The Old Farmer's Almanac Everyday Baking!

About This Blog

This new corner of Almanac.com will feature news, information, and cool stuff from The Old Farmer’s Almanac and its family of publications.