20 Cookie Baking Tips and Holiday Cookie Recipes #Cookielicious

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20 Cookie Baking Tips and Holiday Cookie Recipes #Cookielicious

20 Cookie Baking Tips and Holiday Cookie Recipes #Cookielicious #SundaySupper

By Janet Keeler

Welcome to our #Cookielicious cookie exchange party! We’ve got oodles of cookie recipes plus 20 baking tips to set you on your way this holiday season. We’ve had a blast in the last few weeks baking cookies and our families have had even more fun tasting them. Just know, they are approved by the most discriminating testers, and that would include the bakers themselves.

Whether you are a sugar cookie lover or want your cookies slathered in icing and sprinkles, we know you’ll fund something to bake here. Join us for a #Cookielicious Twitter chat at 7 p.m. ET Tuesday, Dec. 1. Janet Keeler, Sunday Supper’s editorial director and author of Cookielicious: 150 Fabulous Recipes to Bake & Share, will lead the discussion. Expect lots of great tips and stories about holiday cookies.

And here are those promised 20 tips to ensure you’ll have no cookies fails. Who has time for that this time of year? (Sroll down for today’s cookie recipes.)http://sundaysuppermovement.com/wp-content/uploads/2015/11/measuringspoons.jpg

  1. Use heavy-gauge aluminum baking sheets with a reflective surface. Dark sheets absorb more heat and can cause cookies to burn or be crisper than you’d like.
  2. Ice cream scoops are perfect for measuring drop cookies uniformly. Look for a version that measures 1 tablespoon.
  3. Use parchment paper to line cookie sheets. It facilitates even baking, prevents sticking and makes cleanup a snap.
  4. Cool cookies on wire racks rather than on the baking sheets or plates. Cookies cooled on solid surfaces get mushy on the bottom, and those left to cool on hot baking sheets lose moisture.
  5. Invest in an offset spatula, which makes it easier to remove cookies from sheet.
  6. Have two sets of measuring cups and spoons so that you don’t have to keep washing and drying.


  1. Use unsalted butter, and if a recipe calls for margarine, make sure it’s in stick form rather than from a tub. Do not use margarine that’s less than 60 percent fat; it has more water in it and can cause excess spreading.
  2. To keep cookies from spreading too much, use butter that’s just soft enough to cream with sugar, but not so warm that it melts the moment it gets in the oven. Butter is ready when it yields to slight pressure, and depending on the temperature of your house, this could take an hour sitting on the counter.
  3. Use large eggs in cookie recipes unless another size is specificed.
  4. Eggs should be at room temperature. Cold eggs can cause melted chocolate to seize or softened butter to firm up unexpectedly, creating tough cookies. To bring eggs to room temperature, set them out on the counter while the oven is preheating.
  5. If the recipe calls for brown sugar but doesn’t specify dark or light, use light. Dark brown sugar has more molasses in it and that could alter the taste of your cookies.

large eggs


  1. Read recipe twice before making your shopping list and preparing. Unless you are an experienced baker, don’t experiment unless you’ve made the recipe once.
  2. Cool cookie sheets between batches; better yet, buy two or three sheets. Don’t grease the cookie sheet unless the recipe calls for it, or cookies may spread and brown too quickly around the edges.
  3. Chilling the dough before baking and using parchment paper reduce spread in the oven.
  4. Lightly oil the cup before measuring syrup, honey and other sticky ingredients and the ingredient will pour out without sticking.
  5. Space cookies evenly on cookie sheet and usually 2 inches apart. This keeps them from spreading and running into each other.
  6. Most recipes give a range for the cooking time. Usually, the lower time will yield softer cookies, the longer time, crisper. Still, know your oven.
  7. To chill dough quickly, divide it into smaller portions and shape into discs.
  8. In recipes that call for multiple eggs, add one at a time. This allows them to emulsify correctly with the fat.
  9. Fold in chocolate chips or nuts by hand. This prevents overmixing which can lead to tough cookies.


Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper

Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

Holiday Cookie Recipes #Cookielicious #SundaySupper #HolidayCookies

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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.

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Posted on

November 28, 2015


  1. Great advice. Thanks for hosting this wonderful #Cookielicious event.

  2. This is a fabulous round up just in time for the holidays…sharing all around.

  3. Liz Berg

    Love these baking tips!!!

  4. These are fabulous baking tips, and what a great line up of cookies! Ready to get to holiday baking today!

  5. What a great cookie assortment! Thanks to all for your contribution….

  6. Cookies and milk. Is there anything better? So many great recipes to choose from…which to make first?!

  7. lk529

    Love tip 8! Thanks for assembling.


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