Get all your baking ingredients together in a basket or on a tray needed for your recipes, do this before you start the recipe.
Always preheat your oven for at least 10 to 15 minutes.
Have all your cookie making ingredients at room temperature.
Know your packaging; Baking soda is generally in a rectangle (orange) box, baking powder is generally in a round (white) cylinder box.
When boxes are designed to much alike to tell apart by the shape or the texture of the ingredient, mark the items with large cards or a number of rubber bands that is unique to that item.
If you ever have a doubt about an item, taste it. Sugar or salt are similar and mixing these up is a mistake you do not want to make in a recipe; so taste.
If you read braille or large print: Get some small business card stock or index cards-stiff paper, label the cards with braille or large print, attach the cards to the boxes or cans as a label system for your pantry.
When these items run out, use these cards as a grocery list, Keep them in a book or binder or coupon holder for your next shopping trip.
Organization is important in all aspects of the kitchen
If your cookies are dark in color and you have low vision make the background surface you are working on light and the opposite is true if the cookie or candy is light dough.
If possible use cookie cutters that are open at the top, ”not covered” so you can feel if the cookie has left the cutter.
Use parchment paper or silicone liners in your pans as an offset for color; it will also reduce the amount of cleanup.
Reduce time of making individual cookies and make bar cookies, they can be stored in slabs before cutting or frozen.
Cookie bar or dough cutting is easy with a pastry knife.
Pastry knife is a good cookie and candy helper. It helps with dough cleanup, moving delicate cookies, cutting, use it to release the dough that is glued to the counter, just go at a slant do not dig at the counter surface.
You can use a thin Dixie paper / plastic cup or a piece of parchment paper funneled or rolled to direct your sprinkles onto your cookies, if laid under the cookies you are decorating you can then remove the cookies and re-use the sprinkles or decorations funneling onto the next batch and so on.
Baking is a science, so always follow the recipe.
Ingredient specifics :Nuts
Taste nuts before using them, nuts will last for up to a year and keep well in the freezer.
However they have oil in them and will go bad. Do not use them if they are bad.
Baking Soda tips,
Baking soda helps cookies to brown, spread and has flavor so sometimes the amount needs to be changed according to the altitude.
Baking soda also helps provide a crispier crumb.
When working in high altitudes, omit or reduce baking soda from the cookie dough. The lower air pressure at high altitudes already encourages spread.
Don't substitute flour types. If your recipe calls for all-purpose flour, that's what you need to use.
Measuring Flour: Too much flour can make some cookies rock-hard. When in doubt, err on the side of less flour. Even better, use a scale if the recipe offers a weight equivalent. Spoon the flour into your measuring cup and sweep a spatula across the top to level it off. Don't use the measuring cup as a scoop or it'll pack the flour and you'll end up with more flour in the cup than intended.
Make sure your eggs are fresh.
I always use large eggs and this will help my recipes to come out the same each time.
Use unsalted butter called sweet butter in holiday cookies, during the holidays butter is always on sale. Butter adds a rich flavor and will make them special.
If you use salted butter, only use 1/2 the amount of salt called for in the recipe. Don't skip the salt, as salt brings out flavors and balances the sweetness in a recipe.
Make sure your butter is at room temperature, otherwise it won't cream properly with the sugar.
Unless the recipe calls for cold butter.
The terms "room temperature," "softened" and "soft" mean different things. The temperature of the butter will make a difference in the recipe.
Most cookie dough recipes depend on the emulsion that occurs when you cream butter and sugar together. This emulsion will not happen if the butter is too hot or too cold.