Our foolproof tips for making the best cookies

Flour, sugar, baking powder, eggs…we all know the basics of making cookies easy. But what’s the secret to taking our cake kits to the heights of simply decadent baking? Adjusting a few “parameters” is not that difficult.

There are many small ones here Unfailing tips and tricks for making delicious and beautiful cakesPerfect for a gift!

1. Use butter at the appropriate temperature

Unless otherwise noted, cookies need softened butter at room temperature.

If your butter is cold, you can put it in the microwave, but with some caution. Indeed, it is absolutely necessary to avoid melting it, as it will separate and give the wrong texture to the cookies.

Simply cut into small, roughly even pieces (to prevent some of the smaller pieces from melting), place in a small bowl and heat for a few seconds, checking regularly. If the butter needs a few seconds in the microwave, consider mixing the pieces so that the bottom (which melts faster) is on top and vice versa.

If your butter is frozen, you can simply grate it and add it directly to the recipe. Indeed, the pieces will be so small that they will soften almost instantly. It is really better to use this technique than microwave.

Read also: Soften butter quickly

2. Carefully measure the brown sugar

If a cookie recipe calls for brown sugar, it should always be reduced. This means straining to make it as compact as possible in your glass. If the brown sugar is not packed in enough, the recipe will lack sugar and the texture will not be optimal.

3. Quickly cook the eggs at room temperature

Eggs at room temperature will give you much better results. To get it in minutes, just fill a bowl with lukewarm water and simply place the eggs in it! It works amazingly.

4. Don’t forget the salt for the sweet cookies!

It seems paradoxical, but adding a little salt to the cake recipe brings out the sweet taste. If your butter is salty, you can add a little less than indicated. Usually a pinch is enough, but it all depends on taste. Some people like cookies with a strong salty taste (for example: Oreos).

5. Know basic cookie making techniques

Regardless of the recipe, the cakes are (almost) always made the same way. It is important to know the basics to avoid mistakes.

  • Add butter and cream.
  • Add sugar (brown sugar, molasses…) and mix well (at least 2-3 minutes until light and creamy). At this stage, you can’t overmix, on the contrary.
  • Add egg + vanilla (or other essence) and mix for a few more minutes.
  • Add the dry ingredients (flour, rolled oats, baking powder, salt, etc.). At this stage, mix as little as possible; Mix the ingredients and let stand. If liquid is to be added (eg milk), replace with flour during this step.
  • Add toppings, if any (chocolate chips, dried fruit, nuts, coconut, etc.). Add them gently, again avoiding overmixing.

In the case of rolled and cut cookies, the dough is usually chilled in the refrigerator before handling. Alternatively, you can bake the cookies immediately.

6. Use a spoon

For creating cookies, there is nothing better! You can use a small ice cream scoop, or a measuring spoon (usually a tablespoon; 15 ml). It takes a little longer to do this, but the result is much better. Cakes are even and round in all shapes.

7. Cover the plates

One factor that makes a big difference in the end result: the plates. It is always best to cover them with parchment paper or even silicone mats made for this purpose, even if you are using a non-stick cookie sheet. After several tests, cookies baked on covered baking sheets always bake better and more evenly, break less and are less likely to have an overly dark bottom.

8. Freeze the dough

With a few exceptions, cookies freeze very well in an airtight container or Ziploc bag. You can also freeze the dough directly, put the balls on a plate and put them in the freezer for an hour or two. Then transfer the dough to a Ziploc bag.

Cookies can be baked from frozen dough, adding a minute to the baking time. Cookies made from frozen dough will remain thicker with a slightly softer center. It’s a great way to have warm cookies on hand anytime!

9. Control all variables

Small changes (sugar, flour, baking powder) that change the look and taste of cookies 8 cookies, same recipe, different results


Cookies depend on many factors and therefore it is difficult to always achieve the same result. For example, the 10 cookies above were made using the same recipe, but with a different variable each time. Here are the results from Handle the Heat, from left to right, top to bottom:

1. A control biscuit with a little more flour gives a thicker and slightly more “crumbly” result.

2. A cookie made with only sugar instead of a mixture of sugar and brown sugar gives a softer result, but less tasty.

3. With only brown sugar and no sugar, the cookie tastes like caramel and remains tender.

4. Melt the butter instead of bringing it to room temperature, which results in a flatter, crispier, slightly crumbly cookie.

5. Without baking powder, the biscuit remains flatter.

6. Cookies without baking soda have more of a cupcake texture.

7. Baking powder with baking soda gives the best result: a crispy cookie all around, soft in the center and sufficiently spread.

8. With the dough chilled for 24 hours, you will get the best cookie; A little thicker, softer and tastier.

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