Cookies and biscuits can be deceiving… a recipe might look oh-so-simple and foolproof, and yet you find yourself pulling out of the oven cookies that are flat and overcooked. Yep, it’s happened to everybody.

For flakier pie crusts, moister cakes, and chewier cookies, there are simply some guidelines that can’t be broken. Follow these 7 pointers to be a way much better baker.

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  1. Read the whole recipe first

It might sound obvious, but how many times do you start a recipe, only to get partway through and realize you’re missing a key ingredient (or two). I’ve done that SO MANY times and it actually can throw your cookie baking into turmoil. Make certain you’ve checked out the recipe, have all the active ingredients on hand and know how long it will take prior to you get started.



  1. Split the dough.

Work with half of the cookie dough at a time when rolling and cutting cookies. Too much handling of the dough makes cookies tough. Keep the other half refrigerated. Chilled dough is easier to handle.



  1. Choose baking sheets wisely.

Bake cookies on shiny, heavy aluminum baking sheets. These sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets might take in heat, causing cookies to brown too much on the bottom; nonstick flat pans work well if not too dark. Insulated baking sheets need a slightly longer baking time.



  1. Know how to grease.

Grease baking sheets with cooking spray or solid shortening instead of butter or margarine. Prevent using tub butter or margarine items identified as spread, reduced calorie, liquid, or soft-style. These contain less fat than regular butter or margarine and do not give satisfactory results.


  1. Use Room-Temperature Ingredients

If you’ve seen it once, you’ve seen it a thousand times. How numerous dishes call for room-temperature butter, eggs, and milk? It’s a step you ought to not neglect. Lots of baked items start by creaming together butter and sugar, which is made infinitely easier with carefully warmed active ingredients– if you’ve ever aimed to stick an electric mixer in a brick of rock-hard cold butter, you know why. “If you’re going to bake, you’ve got to either plan ahead or be patient.”

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  1. Use Salt

“If you’re looking to cut down on the sodium, baked goods are not the place to do so,” Perry says. The half teaspoon of salt added to two dozen cookies won’t set you over your daily allotment, but leaving it out will drastically change the taste of the cookie. Salt isn’t really necessarily in a dish to make it taste salted (unless we’re talking salted caramel)– it’s usually there to keep the baked excellent from tasting flat, one-note, or excessively sweet. Salt makes other active ingredients, like vanilla, almond, lemon, and sugar “pop.”


  1. Baking the cookies

Place the baking tray in the centre of your oven for more even cooking. If possible, bake one tray of cookies at a time (as placing trays above one another in the oven causes uneven baking). Rotate your cookie tray halfway through cooking. Turn your cookie tray halfway through cooking. Inspect your cookies prior to the time that the dish states … then view them like a hawk! One or 2 additional minutes can mean the difference between ideal cookies and inedible ones (trust me on this one … I understand from individual experience!). Eliminate your cookies from the oven; enable cooling for a minute or 2 then carefully eliminating with a flat egg turn to a wire cooling rack. You don’t wish to leave the cookies on the tray or they will continue to prepare.


And there are my top 7 tips for perfectly baked cookies!

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