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Learn how to bake the best holiday cookies this year. From ingredients to tips, this is the advice you need. Photo credit: Depositphotos.
Are you looking for ways to turn butter, sugar and flour from ordinary baked goods into extraordinary holiday cookies? Once you understand some of the science behind cookie baking, you'll see the difference these tips and tricks make. This year, your cookies will be the first ones to disappear from the table and everyone will ask for the recipes.
Start with quality ingredients
The best cookies begin with the best ingredients. Splurge on good spices - ground cinnamon and nutmeg lose potency over time, so replace them if they've been sitting in the pantry for years or, better yet, grind your own spices each time you use them.
Using fresh butter, high-quality vanilla and premium chocolate makes a noticeable difference. Butter that's past its prime or artificial vanilla extract will compromise flavor.
Flour also matters more than you might think. All-purpose flour is a safe bet for most cookies, but cake flour can make a softer texture while bread flour creates chewier cookies. Always measure flour correctly by spooning it into the measuring cup and leveling it with a knife - packing it down can lead to dry cookies.
Chill your dough
If there's one step you shouldn't skip, it's chilling the dough. Allowing your cookie dough to rest in the fridge for at least 30 minutes - and sometimes up to 24 hours - improves the flavor and texture. "If you make cookie dough and bake it right away, the batter spreads because the butter is too soft. By chilling the dough, the dry ingredients will hydrate better, and the butter will harden so when it goes into the preheated oven, there will be a nice rise and a better bake," shares Lisa Counts, chef and owner of The Chopping Block.
Chilling is especially important for cutout cookies like gingerbread or sugar cookies. Cold dough is easier to roll and shape, helping you achieve crisp, defined edges. For drop cookies, chilling adds a chewiness many people prefer, making classics like molasses cookies even more satisfying.
Follow your cookie recipe
While it can be tempting to take shortcuts, a quality recipe is written with specific instructions for a reason. "One of the biggest mistakes I see home cooks make while baking cookies is not creaming the butter and sugar together long enough. It should look like whipped frosting. Softening the butter ahead of time really does help this process as well," explains Counts.
The same rationale holds true for adding ingredients in a specific order or when recipes require mixing by hand. Overmixing your cookie dough can create a variety of issues.
Overmixing develops too much gluten, resulting in tough and chewy cookies instead of soft and tender ones. It can cause the butter or fat in the dough to break down too much, making it overly warm and leading to flat, dense cookies that spread more than you intend.
Use these secret ingredients once you master your cookies
Many recipes are good but turn great when you add a secret ingredient. This could be espresso powder in chocolate cookies, brown butter in cookies with melted butter or cornstarch in cutout cookies.
"My secret ingredient for chocolate cookie dough is adding a teaspoon or two of espresso powder to really enhance the chocolate flavor. It doesn't change the consistency at all. Another favorite cookie ingredient of mine is cardamom, I replace cinnamon with it whenever possible," says Counts.
Browned butter creates a nutty, caramel-like flavor that adds richness to cookies and also decreases the water content, creating a crispier cookie. Cornstarch makes a tender and melt-in-your-mouth texture and also helps cookies hold their shape. Add 1-2 teaspoons of cornstarch per cup of flour to your recipe.
Don't overbake your cookies
Baking cookies might seem straightforward, but ovens can be surprisingly finicky. Even if your oven has a digital display, its actual temperature could vary by as much as 25 F. Using an oven thermometer ensures your cookies bake at the correct temperature every time.
Keep an eye on bake times, too. "Always check the cookies before the timer goes off. Overbaking is a real issue, and I always err on the side of under to get a soft interior," says Counts. "I like to bake my cookies on a convection oven setting because I find that the bottom and the sides crisp up nicely and the center remains gooey. Remember the cookies will continue to bake even after they come out of the oven."
Count's favorite cookie is a perfect example of one that benefits from underbaking. "My favorite holiday cookie is cuccidati, a Sicilian fig cookie. I grew up going to my nonna's house on Christmas Eve and making them with her," states Counts. "They are a labor of love because we used to make all kinds of different shapes. The most important thing to know when making these cookies is to bake less than you might think and apply the glaze liberally."
Use your cooling rack
Cookies need a cooling rack for more than just convenience to make space for the next batch. When cookies sit on a hot baking sheet too long, they continue to bake and can become overly crisp or lose their chewiness. Moving them to a wire rack ensures they cool evenly, maintaining their intended consistency.
If you're making sandwich cookies, such as linzers, a cooling rack ensures they stay firm enough to handle the filling. The cooling rack also helps reduce the time you need for decorated cookies that have to be completely chilled before you add frosting to ensure it doesn't melt or slide off.
Start with easy-to-make cookies
If you're new to holiday baking, some cookies are more forgiving than others. Drop cookies, like chocolate peppermint or chewy lemon cookies, are some of the easiest to make. They don't require rolling, shaping or intricate decorating - just scoop and bake.
The classic holly wreath cookie is a no-bake cookie that's even harder to mess up. Everyone loves the gooey treat, and they don't take much time to whip up. Haystack cookies are another favorite no-bake treat perfect for a novice baker, as are coconut snowballs.
Bar cookies, such as brownies or blondies, are another beginner-friendly option. Baked in a single pan and cut into squares, they deliver the flavor of cookies with half the effort. Even simple thumbprint cookies, filled with jam or chocolate, strike a balance between fancy presentation and ease of preparation.
Store your cookies properly
Proper storage keeps holiday cookies fresh and flavorful for days or even weeks. Soft cookies, like snickerdoodles or hot chocolate cookies, should be stored in an airtight container with a slice of bread to maintain their texture. Crispy cookies, like biscotti or gingersnaps, fare better in tins that help preserve their crunch.
Layer delicate cookies between sheets of parchment paper to prevent them from sticking or breaking. If you plan to gift your cookies, try sturdy varieties like shortbread or spritz that hold up well in transit. If you don't plan to eat them right away, freeze extras and thaw them at room temperature before serving.
Now, get baking
Baking as a family is another meaningful way to enjoy the season. Even the youngest helpers can sprinkle sugar or decorate cookies with frosting. The memories made in the kitchen are often sweeter than the treats themselves. With these tips and techniques, you'll create cookies that not only taste amazing but also bring warmth and happiness to everyone who enjoys them.
Michelle Price is a food and travel writer at Honest and Truly who almost has an empty nest. She loves to provide both the inspiration and the confidence you need to help get you into the kitchen and on the road to enjoy new flavors and experiences.
