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.
- 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.
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!!