Burnt cake? Flat cookies? Overcooked cheesecake? Here are ten simple baking tips to solve your issues and up your baking game!
This year, I decided to enroll at our local community college and take some classes on baking. Yes, a registered dietitian is going back to school to learn about pastries, buttercream, and layer cakes. Baking has always been a hobby of mine–and I’ve always wanted to get better at it.
In time for the holiday baking season, I wanted to share ten simple baking tips I’ve picked up so far that may help with your next batch of cookies. I’m also hosting a fun holiday giveaway: Be sure to scroll down to enter to win a set of clever “self-leveling” measuring cups and spoons!
1. Buy quality flour.
Yes, there’s a difference between less expensive flour and the more expensive name-brand kind. Cheaper flour tends to be higher in ash, which comes from the bran part of wheat. A lower ash content generally means the flour is more “pure” and higher in quality.
2.”Fluff up” your flour before measuring.
To avoid overpacking flour when measuring, be sure your flour is light and fluffy before scooping. Take a scoop or spoon and fluff it up, then measure it.
3. Use the “scoop and sweep” method.
Scoop the flour lightly into the measuring cup, then sweep it level with a knife (even better, use one of the self-leveling measuring cups in the giveaway below!). Never pack down the flour or use the measuring cup itself to scoop it. You’ll end up with more flour than you need.
4. Use unsalted butter.
Honestly, I never thought it made much difference, but I learned this semester that the amount of salt used in salted butter is unpredictable, varying from brand to brand. Some brands may actually contain too much salt for certain recipes. You’re better off using unsalted and letting the recipe’s intended flavors shine.
5. But don’t skip the salt!
Don’t try to nix the salt in a recipe, even if it calls for just a pinch. Salt serves an important purpose. It enhances other flavors in a recipe and gives baked goods a deeper, less “floury” flavor.
6. Chill cookie dough.
Do your cookies always spread flat? Chill the dough before baking–either right in the bowl or on the baking sheet. And be sure your baking sheets are cool or cold too, not warm from the oven. Last time I made cookies, I spooned the dough onto the sheet then put the sheet in my fridge for 5-10 minutes before baking. No spreading!
7. Check your baking sheets.
If you’re having trouble with uneven baking, it could be your pans. Old stained pans with blackened baked-on bits (like the pans I have!) will radiate heat unevenly.
8. Use a silicone mat.
If your cookies brown too quickly on the bottom, place a silicone mat or piece of parchment paper on your baking sheet first (I love my Silpat Perfect Cookie Mat). Both will act as insulators, slowing heat conduction. Another option: Bake your cookies on a double layer of sheet pans.
9. Keep baking pans in the center of the oven.
Heat radiates off of oven walls, which will cause anything near them to bake faster. When possible, place your baking pans in the center of your oven away from the walls (or rotate the pan halfway through baking).
10. Take cookies out while still doughy (and cheesecake and custard while still jiggly).
Remove baked goods from the oven just before they look perfectly done. When baked goods are taken out of the oven, they continue to cook until they reach room temperature (that’s called “carryover cooking”).
How awesome are these self-leveling measuring spoons and cups from Dreamfarm? They call them Levoons and Levups, and here’s how they work: When you squeeze the handle, a little built-in scraper swipes across the top, pushing off the excess and giving you a perfectly level measurement. Genius, amiright?
They also snap together for easy storage.
Disclosures: I received a free set of Levoons and Levups from Dreamfarm. This page contains Amazon Affiliate links. If you purchase a product through these links, your cost will be the same but I will receive a small commission to help with operating costs of this blog. Thanks for your support!
Amy says
My two year old and I will be making sugar cookies!
Maggie says
I always bake sprinkle cookies!
Allie Croce says
I make molasses krinkles every year for Christmas.
Heather says
Great tips! I’ll remember these when we make sugar cookies!
Marissa says
I made cookie dough last week that’s in my freezer and I will bake closer to Christmas. I’m also making cinnamon rolls for breakfast on Christmas morning.
Ann P-L says
I’m making all kinds of cookies!!!!!!
Amy ciarlo says
So many great tips! Love the tips about fineness, rack to use, & condition of the pans. Happy baking!
Courtney Phillips says
I love making my mom’s buttery and super-bad-for-you Cranberry Almond Bars.
Janelle says
Great ideas!
Jessica @ Nutritioulicious says
First of all, these tips are awesome. I’ve found measuring flour to be quite the task. When I weigh it on my food scale it’s always more than what the bag says 1 cup of flour is by weight, so now I always use my food scale when baking. Love these measuring spoons and cups – so clever!
Esther says
These are some great tips. Thank you. One other baking tip – make sure your baking powder and baking soda are in date. I learned that the hard way with some flat muffins!
Esther says
Oh, and I’ll be baking good old English mince pies this season.
Judi says
Pecan Lace cookies!
Teresa says
We’ll be making gingerbread cookies!
Tori says
I’ll be making my family’s favorite sugar cookies and my favorite – spritz cookies!
Lauren O'Connor says
Great tips! Didn’t know about the “fluff up the flour” one. Always good to start off right. : )
Erika says
some kind of cookie, probably some bark & fudge too, oh & truffles
Hilary says
I have a great butter cookie recipe that I use as a base for several different types of cookies. I love another commenters idea of making the cookies now and freezing them and baking them closer to Christmas. I always wondered how people managed to make so many cookies in such a short period of time:)
Katie says
I’m literally baking all the cookies. Chocolate chip, snickerdoodle, ginger, Mexican wedding cookies, sugar…. you name the cookie I’m making it! Luckily they are mostly for other people so they won’t be sitting around the house tempting me!
Katie Cavuto says
Great info! And, awesome live FB video today talking about baking tips! 🙂
Andrea says
I haven’t decided everything I will be baking, but everyone always recommends white chocolate dipped snickerdoodles so I know those are a must!
Heidi Knighton says
I have been baking cookies and I wish I had read this post first. I wouldn’t have ended up with flat cookies.
Lori says
I just made my baking list today. It includes Monster Cookies (using green and red M&Ms), Caramel Crinkle cookies with a Rolo in the middle, cut-outs (the kids love to decorate them), and white chocolate dipped Oreos with sprinkles.
Heather Mason says
Great tips! I think I will have to get one of those silpat mats! I hate burnt cookies on the bottom!! Also, those measuring cups are awesome!
Nazima says
Wow these are great tips! I will be baking gingerbread and pinwheel shortbread cookies!
Heather Stefan says
I am also a RD who loves to bake! What great information! I will be baking lots of cookies this holiday season, including some candy cane snowballs!
Meghan F says
I’ll be baking ginger snaps & Merry Minth Middles ( a batter similar to chocolate chip cookies with a mint baked into the middle and topped with a powdered sugar glaze.). Also, I’ll be making cinnamon glazed almonds.
Cheryl says
I make these chocolate gingerbread cookies that are from one of Martha Stewart’s books and they are amazing!
V. Eastham says
Definitely sugar cookies with my 8 year old daughter!!
Suzanne Blumberg says
I make quite a variety, but buckeyes are always the favorite
Nutrition a la Natalie says
I think it’s so awesome that you are taking classes in something that is interesting to you. These tips are super helpful, as I’m not really a baker. I’ve also heard that eggs should be at room temperature, not cold. Is that true?
Roxana says
Great tips. I just love baking. Those are nice and useful measuring cups and spoons.
Christina says
Great tips! Thanks so much. I will definitely be baking sugar cookies and hopefully some gingerbread. I typically make fudge and toffee instead for the holidays.
Betsy says
I always skip out on the salt and never know what type of butter to use so this is helpful, thanks for sharing. I think this year I’ll keep it simple and just make brownies, I love sugar cookies but they take so long!
Stacy says
I’ll be making my Great Aunt Florence’s caramel corn. The recipe is so old it’s really called Poppycock and says ‘keeps nicely in tins’
Vanessa says
great tips!!
Julie says
I’ll be baking lots and lots of cookies! 🙂
Tamara says
I love making cookies with my girls. We’ll be doing some sugar cookies and of course chocolate chip cause that’s my favorite. 🙂
Eileen Halter says
Fantastic tips! I get lazy when measuring flour, but no more! Fluff, scoop and level for me from now on :). We’ll be baking chocolate crackle cookies this season, a holiday favorite!
Holly says
Great tips! We just made a batch of brown sugar christmas cookies. Next week, gingerbread and thumbprint cookies.
Jessica says
Thanks for all of the great baking tips! I’m looking forward to making iced cutout sugar cookies with my 2.5 year old twins!
Les says
definitely cookies!
Josie says
Great tips! I didn’t know there could be such a difference between brands of flour.
Carla S says
I’m making gingerbread,windmill cookies, sugar cookies, bananabread,bread, and cheese biscuits.
Megan L says
Great tips! I didn’t know that brands of flour differed in quality. Do you have a brand that you recommend? Or things I should avoid when buying certain brands?
Sally says
Megan–I’ve been buying King Arthur Flour recently. Our store had a great sale so I stocked up and put some away in the freezer. I like that it’s unbleached too!
Kim Pieplow says
Just made a pumpkin coffee cake!
diane says
Love your helpful baking tips. I’ll be busy baking Christimas cookies and quick breads!
Kiersten Anderson says
We will be making fudge, snowballs, and on balls
Julie says
White chocolate peppermint cookies!!
Paula M. says
Thank you for the baking tips. Baking from a holistic perspective, I use a special gluten free vegetable based flour and make substitutions for egg whites and butter. Make sure you read the conversion rates for these substitutes, or your recipe won’t quite turn out right. Otherwise, if you follow the directions, your product will taste very close to the “unsubstituted” recipe, and it much healthier for me, too!
Jesse Jamison says
Instead of worrying about fluffing my flour I find it easier to just weigh it out. It is the only way I know of to make sure your measurements come out even every time. However, since not all recipe books have weights in them, I have found it helpful to put the weight of one cup of common ingredients like flour and sugar on my fridge as a reference.
Sally says
Thanks Jesse. A kitchen scale is definitely on my list of things to buy!
Sutton Turner says
I like how you said that it is important to get quality flour. I really want to start cooking. Thanks for the tips on baking.