Want to know the secret to a perfect batch of cookies? Today I'm sharing my favorite 10 tips for baking cookies. Whether you're a beginner baker or looking to fine-tune your skills, these tips will help you make your best batch of cookies.
Cookies are one of the most popular treats to make at home. They're endlessly customizable and perfect for sharing. While they seem simple, baking is an exact science, and one small mistake can turn a batch of cookies into a spread-too-thin, burnt disaster.
Since launching my website in 2017, cookie recipes have consistently received the most questions and comments, from substitutions and texture issues to spreading and crumbly dough.
Today, I’m sharing my best cookie-baking tips based on years of reader feedback to help you troubleshoot and bake your best batch yet, whether you’re a beginner or a seasoned home baker.
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1. Measure flour correctly
This is the number one issue I see in baking - by far. How can you tell if you’ve added too much flour to your cookie dough? Watch for these signs:
- Dough is thick, stiff, or crumbly
- Cookies don't spread while baking
- The dough is so firm you can skip chilling it
- Baked cookies turn out dry
- Cookies have a strong flour flavor
Flour measuring experiment
I decided to conduct an experiment. Armed with my kitchen scale, measuring cup, butter knife, and a container of flour, I set out to see just how much a simple measuring mistake could affect a batch of cookies.
- 120 grams - measured by weight: Using my kitchen scale, I filled the measuring cup until it reached 120 grams.
- 131 grams – spoon and level: Next, I used the spoon and level method - my recommended approach if you don’t have a scale.
- 148 grams – scooped and leveled: Then, I did what most bakers probably do: scooped the flour straight from the container and leveled it off with a knife.
- 170 grams – packed and leveled: Finally, I packed the flour tightly into the cup (like brown sugar) and leveled it off. Don't try this one at home!
As you can see, how you measure flour makes a huge difference in your baking. Scooping flour directly from the container adds about 23% more flour than weighing it properly - 148 grams vs. 120 grams. That small difference can completely change the texture and spread of your cookies.
How to properly measure flour
The most accurate way to measure flour is with a kitchen scale (Amazon). Place your bowl on the scale, press tare to reset it to zero, then add flour until you reach the correct weight. All of my baking recipes include gram measurements in the recipe card for this reason.
If you don’t have a scale, the next best option is the spoon and level method: stir your flour to break up clumps, gently spoon it into your measuring cup until it’s full, then level off the top with a knife.
2. Use room temperature ingredients
Many cookie recipes call for ingredients like butter, eggs, or cream cheese to be at room temperature - or about 70°F. This helps ingredients blend smoothly and evenly, creating a consistent dough without cold pockets of butter or egg. The result? Cookies that bake up uniform in texture and shape.
When a recipe calls for “creaming” butter and sugar, room temperature butter is key. It mixes with the sugar to form an emulsion that helps your cookies rise properly. To bring ingredients to room temperature, set them out for 30–60 minutes before baking. Butter should feel soft to the touch, but never melted or greasy.
3. Ignore baking times
Okay - “ignore” might be a bit dramatic, but think of the baking time as a guideline, not a rule. That time reflects what worked for the recipe writer in their kitchen, but every oven is different - yours might run as much as 15 degrees hotter or cooler than mine.
Cookie size and thickness also affects bake time, so your results may vary. When trying a new recipe, start checking your cookies 2–3 minutes early to avoid overbaking.
4. Don't substitute ingredients
One of the most common questions I get is about ingredient substitutions. Sometimes, it's no problem! Swapping walnuts for pecans or chocolate chips for white chocolate chips is usually fine.
But key ingredients like flour, eggs, sugar, and leavening agents affect structure and texture of your cookies. Changing them can lead to disaster.
Before substituting an ingredient, check the recipe notes or comments, or look for a different recipe that was developed for your desired ingredients.
5. Line your baking sheets
Parchment paper is a staple in my kitchen. Only in rare instances will I use a greased baking sheet (and only when the recipe specifically calls for it). Why?
Adding a layer of grease to a baking sheet causes cookies to spread more in the oven, turning them into thin, crispy blobs. Instead, use a sheet of parchment paper or a silicone baking mat. This is especially important for recipes you don't want to spread at all, like cut out sugar cookies.
6. Don't overmix your dough
Overmixing can cause cookies to turn out tough and dense. Here's why:
- It adds excess air to the dough, causing cookies to quickly rise and sink while baking.
- It overworks the gluten, which makes cookies tough.
To avoid this, mix just until the flour disappears. Stand mixers and hand mixers can easily overmix dough, so use the lowest speed and don't walk away.
7. Don't overfill your oven
Bake one tray of cookies at once with the rack set in the center of the oven. Cookies all bake evenly and consistently this way.
Filling the oven with multiple trays can cause uneven baking and reduce the overall temperature of the oven.
8. Chill your dough
If your recipe calls for chilling the dough, do not skip this step.
Chilling cookie dough helps the flavors to meld and develop. Firm dough is also easier to scoop and form into balls. Most importantly, firm, chilled dough spreads less in the oven.
9. Oven temperature
Ovens rarely run exactly at the temperature you set - a 350°F oven might actually be closer to 335°F. Some ovens also have “hot spots,” so I recommend rotating cookie sheets halfway through baking if you know you have a hot spot.
Use an oven thermometer to monitor the actual temperature inside your oven:
- Taylor 2.5 Inch Oven Thermometer (Amazon)
Always let your oven preheat fully before baking. Cookies baked in an under-heated oven may spread too much and turn out thin and overly crispy.
10. Store cookies for optimal freshness
Once cookies have cooled completely, store them in a tightly sealed container. Add a slice of bread to your container - the bread dries out instead of the cookies and helps them stay fresh longer.
My rule of thumb: anything that won’t be eaten within two days should go in the freezer. Homemade cookies start to dry out after a couple of days, but freezing preserves their texture and freshness.
More resources
Here are more resources you may find helpful on your baking journey:
- King Arthur Flour - High-Altitude Baking - What to change, how to change it, and why.
- King Arthur Flour - Ingredient Weight Chart - Volume, ounces, and gram measurements for common ingredients.
- Joy of Baking - Baking Pan Sizes - Determine the volume of different pan sizes.
- Thermoworks - Doneness Temperatures for Baked Goods - Perfectly bake your next batch of cookies by checking their internal temperature for doneness.
I'm confused with your #9 you said to rotate the cookie sheets for even baking but prior to that in #7 you stated not to over fill your oven and to only use one cookie sheet. Explain please.
Hi Joan, by rotate I mean to turn the single cookie sheet 180 degrees on the same rack. This helps if your oven has a hot spot (sometimes one corner of the oven bakes faster than the rest of the oven). Hope this helps!
I love you. You made me successful at baking
Hi Emily, I'm so glad to hear it! 🙂