Tips for Successful Cookie Baking

The holidays are filled with cookie baking, but sometimes people are disappointed with the results. If you happen to be one of those people, who are constantly disappointed in the way your cookies turn out, here are several tips to ensure success.

Tips for Successful Cookie Baking: Use Real Butter

First of all, don't use margarine in your cookies. Yes, the recipe may state that you can use margarine, but they won't taste as good or have the proper texture. Butter will ensure great flavor and a great texture. If you must use something else besides butter, butter flavored shortening works well in some recipes.

Tips for Successful Cookie Baking: Start with Room Temperature Ingredients

One of the best tips you can follow for successful cookie baking is to start with room temperature ingredients. An hour before combining the ingredients, set out the butter and eggs so that they can come to room temperature. This will ensure that your dough comes together more easily, without too much mixing.

Tips for Successful Cookie Baking: Use a Sturdy Mixer

Another tip that is important for successful cookie baking is to use a sturdy mixer. If you use a mixer that can't handle the dough, the beaters could get hot as the mixer struggles to mix the ingredients together. This will cause your butter to melt, which can lead to unsuccessful cooking baking. If you don't have a sturdy mixer, a wooden spoon and elbow grease does a great job.

Tips for Successful Cookie Baking: Chill Your Dough

Chilling your dough is another tip that will ensure successful cookie baking. This is especially true when you make sugar cookies that need to be rolled out. This can also help to repair any damage done by a mixer that wasn't sturdy enough. Just pop your dough into the refrigerator an hour before you're ready to bake.

Tips for Successful Cookie Baking: Use a Cookie Scoop

Another tip to ensure successful cookie baking is to use a cookie scoop. A scoop will ensure that each piece of dough is exactly the same size. When you don't use a scoop, the dough ends up being all different sizes. This means that some cookies will bake faster than others.