Jill’s Baking Tips: Cookies!

Baking thumbn

One of my faithful readers, Christen, requested a blog post on my best baking tips.  While I’m certainly not a professional, I do have a few tips, and I’m happy to share!

Let’s get started!   Here are my best tips for baking cookies!


  • Take off your rings or any bracelets when baking!
  • If you’re short on time, make cookie bars instead of cookies.  Simply put the dough in a 9×13 greased pan and bake for 25-30 minutes or until the top is golden brown. Cool and cut into bars.
  • If you can afford a Kitchen Aid mixer, do it!!  (I used my 30 % off coupon at Kohl’s to get mine!)


  • Use parchment paper to line your cookie sheets. Parchment paper prevents baked goods from sticking, preserves the life of your baking sheets, and makes clean up a breeze!
  • Mix your dry ingredients (usually flour, baking soda & salt) on a paper plate. Simply bend the plate in half to add to the mixer.  You can just throw the plate away instead of having to wash another bowl.
  • When adding your dry ingredients to the mixing bowl, add the flour a little at a time and have the mixer on a low speed to avoid a “flour shower.”  (Learned this one the hard way!)
  • If your dough seems too “liquidy,” you can refrigerate dough for 30 minutes and it will have a better consistency to form a ball.
  • Use the “scoop and scrape” measuring method for all ingredients except brown sugar.  Scoop up your flour and then scrape the top with the back side of a knife to get an accurate measurement.


  • Use real vanilla extract…it’s expensive, but worth it!
  • Don’t have buttermilk for your recipe?  You can add 1 tablespoon of vinegar to 1 cup of milk to make buttermilk!
  • Spray your measuring cup with cooking spray before measuring peanut butter or honey- clean up is easy!
  • Ingredients are best if used at room temperature. (butter, eggs)
  • When cooking with kids, let them crack the egg into a small bowl before adding it to the mixer.  If part of a shell happens to fall into the bowl, use the remaining egg shell to scoop out the shell that fell into the bowl.
  • Measure white sugar first, then brown sugar, otherwise if you use the same measuring cup, you’ll get brown sugar into the white sugar’s storage container.
  • Use a medium scoop to make uniformly shaped cookies.

baking scoops

  • Try using different types of chips in your cookies.  Instead of semi-sweet, try milk chocolate or white chocolate!
  • If using 2 racks in your oven, know that the top rack of cookies will be done first…heat rises.
  • Rotate or turn cookie sheets once during the baking for an even browning of the cookie.


That’s it! 

I’m sure there are tips that I’m forgetting!  If you have a tip for baking cookies, please comment below!  Coming up next week….Baking tips for cakes and muffins!! 



  1. […] This week I’m continuing with my Baking Tip series.  Today we’re talking about muffins and cakes!  If you missed the last baking tip post about cookies, you can find it HERE. […]