In the mood for heavenly cookies overflowing with chewy (or crunchy) deliciousness? Create the cookie confection of your dreams with our best-kept cookie secrets. Grab your oven mitts and mixing bowl because it’s time to bake some delicious cookies!
Cookie Ingredients: What Should I Use?
Making cookies from scratch is a fun activity for the whole family, but the right prep is key. So set yourself up for success with the right tools and ingredients. From ingredient alternatives to tricks for preventing burnt bottoms, we’ve got some tasty cookie baking tips for you:
White All-Purpose Flour vs. Wheat Flour
The best flour for cookies is white all-purpose flour, and you’ve probably got some in the pantry right now. If you want the added nutrition of whole-wheat flour, your cookies might turn out too dense. Try mixing half whole-wheat flour and half all-purpose flour to maintain consistency without weighing down your cookie.
Butter vs. Margarine
Like your cookies chewy? Then it’s got to be butter. The fat content in butter will also give your cookies a much richer flavor. On the other hand, if you prefer a soft, delicate cookie, use margarine! Just remember: This oil-based alternative could flatten out your cookies and make them prone to overbaking. Keep an eye on the oven, and you’ll do just fine.
White Sugar vs. Brown Sugar
Sugar shakes up the flavor and texture of your cookies. But what kind to use? White sugar will make your cookies spread out more, yielding a crispier consistency. Brown sugar, however, yields chewier cookies because of the molasses mixed in.
Cookie Baking Tips from Our Master Baker
Want to make cookies like a pro? You don’t have to be a kitchen wizard. Just check out our tried-and-true tricks to making tasty treats:
Choose the Right Cookie Sheet
Shiny, flat cookie sheets are best, but many bakers swear by their older, darker cookie sheets that have been used by the family for decades. Follow manufacturer’s instructions if using insulated cookie sheets or one with a non-stick coating.
Create Cookies with Character
Put a twist on your treats by replacing half the chocolate chips with REESE’S Peanut Butter Chips to balance between the sweet and savory flavors. You can also bake with lots of other kinds of Hershey Candy! See how to use HERSHEY’S KISSES Chocolates in our fan-favorite Peanut Butter Blossoms recipe.
Bake One Type of Cookie at a Time
It can be nerve-wracking to whip up multiple batches on a time crunch because each recipe is different. To ensure your cookies are cooking evenly, it’s best to bake one type of cookie cluster at a time. But if you have to bake your sweets simultaneously, keep a close eye on the cooking times for each tray.
Allow Cookie Sheets to Cool
Is it hot in here? If you’re baking in batches, allow your sheets to cool before you scoop out more dough. Hot trays can cause your cookies to thin out and bake too quickly.
Put Cookies on a Wire Rack, but Not Right Away
It could all come crumbling down if you move your cookies directly to a wire rack when they’re fresh from the oven. Allow your cookies to cool on their tray first, then move them to a wire rack once they’ve solidified. This will also give your sheets more time to cool down.
Cookie Baking FAQs
You’ve got cookie questions, and we’ve got answers. Learn more about the best cookie baking tips from your most frequently asked questions:
How can I make my cookies gluten-free?
Go against the grain with gluten-free cookies. Simply add xanthan gum and swap out your flour for gluten-free all-purpose flour. If you’re not sure about repurposing your old recipes, discover something new, like Gluten-Free HERSHEY’S Milk Chocolate Chip Cookies.
What makes my cookies flat?
Did your recipe fall flat? It could have to do with greasing your pan. Because of the natural fats in butter, many cookies don’t require additional grease for baking. Unless directed, skip the spritz of cooking spray, and if you’re baking multiple batches, use a clean cookie sheet.
Why did my cookies burn on the bottom
You worked so hard on your cookie dough only to discover overdone bottoms. Oil-based butter substitutes could be the reason for the burning. Using any old baking sheet could also be the culprit. If you made recipe adjustments, keep a close eye on the oven to keep your delicious cookies from burning.
Cookie Baking FAQs
You’ve got cookie questions, and we’ve got answers. Learn more about the best cookie baking tips from your most frequently asked questions:
How can I make my cookies gluten-free?
Go against the grain with gluten-free cookies. Simply add xanthan gum and swap out your flour for gluten-free all-purpose flour. If you’re not sure about repurposing your old recipes, discover something new, like Gluten-Free HERSHEY’S Milk Chocolate Chip Cookies.
What makes my cookies flat?
Did your recipe fall flat? It could have to do with greasing your pan. Because of the natural fats in butter, many cookies don’t require additional grease for baking. Unless directed, skip the spritz of cooking spray, and if you’re baking multiple batches, use a clean cookie sheet.
Why did my cookies burn on the bottom
You worked so hard on your cookie dough only to discover overdone bottoms. Oil-based butter substitutes could be the reason for the burning. Using any old baking sheet could also be the culprit. If you made recipe adjustments, keep a close eye on the oven to keep your delicious cookies from burning.
Baking cookies is about so much more than just what comes out of the oven. It’s about cherishing the magical journey and family fun of crafting the ultimate flavorful treat. So, gather your ingredients and grab your spatula — it’s time to get baking!
