Holiday baking season is here, and nobody knows how to bake a delicious cookie better than Vaughn Vreeland, host of NYT Cooking’s <a href="https://www.nytimes.com/series/bake-time">Bake Time</a> and author of the book, <a href="https://www.nytimes.com/wirecutter/out/link/77204/230925/57/240898" target="_blank">Cookies</a>. In this episode, Vaughn breaks down the gear you actually need, and shares clever fixes for common cookie problems—from his best advice to using browned butter in a recipe to reducing sugar without sacrificing flavor. He also walks us through his best tricks for better texture, picture-perfect tops, and the surprising savory ingredients that make sweet cookies even better. This episode covers:  <ul><li>The essential gear every baker needs. Vaughn recommends a strong silicone spatula (“spoonula”), a cookie scoop, a rimmed baking sheet, a kitchen scale, and a cooling rack that fits inside the sheet pan are all key tools to make the baking process easier.</li><li>Nice-to-have upgrades that actually make a difference. Vaughn says that offset spatulas, ring molds for perfectly round cookies, and oven thermometers improve consistency and confidence.</li><li>How to troubleshoot flat or spreading cookies. Chilling the dough (always after scooping), adjusting sugar ratios, refreshing your baking soda/powder, and avoiding overcrowded pans can help with this common problem.</li><li>How to reduce sugar without ruining texture. According to Vaughn, water is the secret ingredient in cookies. If you’re going to reduce the sugar, and possibly some of the fat, a splash of water can help rebalance the dough.</li><li>Savory ingredients that level up cookies. Miso, olive oil, gochujang caramel, and other surprising add-ins create depth, balance sweetness, and make flavors pop.</li><li>Lightning-round fixes for common cookie issues. Hard? Overbaked. Cakey? Too much flour. Burning on the bottom? Your oven might run hot.</li><li>The best advice for any cookie baker. Mistakes happen—but baking should stay fun. And if all else fails, at least you’ll have a cookie at the end of the day.</li></ul> Wirecutter picks for baking cookies: <ul><li>Our favorite silicone baking mat: <a href="https://www.nytimes.com/wirecutter/out/link/67821/211937/4/207260?merchant=Amazon" target="_blank">Silpat Nonstick Silicone Baking Mat</a></li><li>Our favorite spatula: <a href="https://www.nytimes.com/wirecutter/out/link/14827/212314/57/240879" target="_blank">GIR Mini Flip Silicone Spatula</a></li><li>Our favorite cookie scoops: <a href="https://www.nytimes.com/wirecutter/out/link/11699/32779/57/240880" target="_blank">Norpro Grip-EZ 2-Tablespoon Stainless Scoop</a></li><li>Our favorite kitchen scale: <a href="https://www.nytimes.com/wirecutter/out/link/18578/171939/57/240881" target="_blank">Escali Primo Digital Scale</a></li><li>Our favorite baking sheet: <a href="https://www.nytimes.com/wirecutter/out/link/7543/199447/57/240894" target="_blank">Nordic Ware Naturals Baker’s Half Sheet</a></li><li>Our favorite offset spatula: <a href="https://www.nytimes.com/wirecutter/out/link/11704/32784/57/240895" target="_blank">Ateco 4.5-Inch Offset Spatula 1385</a></li><li>Our favorite cooling rack: <a href="https://www.nytimes.com/wirecutter/out/link/11718/51144/57/240896" target="_blank">Sur La Table Stainless Steel Cooling Grid</a></li><li>Our favorite hand mixer: <a href="https://www.nytimes.com/wirecutter/out/link/72422/221109/57/240897" target="_blank">KitchenAid 7-Speed Hand Mixer</a></li></ul> Other products Vaughn recommends: <ul><li>Cookie ring molds: <a href="https://www.nytimes.com/wirecutter/out/link/77199/230918/57/240875" target="_blank">Cookie Cutter Set</a></li><li><a href="https://www.amazon.com/AcuRite-00620A2-Stainless-Steel-Thermometer/dp/B01CF39C4Y/ref=sr_1_10?dib=eyJ2IjoiMSJ9.Obl_PB44LacdE1tzUXHCktVDCSixQYmqmTrxEFrQ7_YTL2xmJes2yyXjG6nhqiBe10L2f2oFAEeGNmAPB-iEovb5csAvtHjDf8Gx911E7MGNGTP53QrYimUfyTY-dlP_r_uvCh4Ng5C0NJpbQ-7ivqGz7HPPIFLVxtwstzE_NMSmq9H0rnsrNK-L-CiBVONUdXWB0UFvOqUGoPeckd82tsrmOdvLCagwSHSNVZ8QsSmOVGgk9Jh6Wh1GA1hX1sMQy7IHipE_dRVQWUwxESokD8dpSIaMd8GhmdZVUXFAqeE.gz4QR7UpVxcBb1j67VHuKymWDc1ms4JRjQiszj0N34w&dib_tag=se&hvadid=675388995305&hvdev=c&hvexpln=0&hvlocphy=9198966&hvnetw=g&hvocijid=744165420028446567--&hvqmt=b&hvrand=744165420028446567&hvtargid=kwd-1024588667941&hydadcr=28552_14528976&keywords=thermometer%2Bto%2Bleave%2Bin%2Boven&mcid=ed5712bf908f34c49968f16a58206275&qid=1763753769&sr=8-10&th=1">An oven thermometer</a></li></ul> NYT Cooking Cookie Recipes Vaughn mentioned: <ul><li><a href="https://cooking.nytimes.com/article/2025-cookie-week-recipes">Cookie Week 2025 Recipes</a> (including <a href="https://cooking.nytimes.com/recipes/1027495-mortadella-cookies">Mortadella Cookies</a>)</li><li><a href="https://cooking.nytimes.com/recipes/1021715-eggnog-snickerdoodles">Eggnog Snickerdoodles</a></li><li><a href="https://cooking.nytimes.com/recipes/1024782-mexican-hot-chocolate-cookies">Mexican Hot Chocolate Cookies</a></li><li><a href="https://cooking.nytimes.com/recipes/1023677-gingerbread-latte-cookies">Gingerbread Latte Cookies</a></li><li><a href="https://cooking.nytimes.com/recipes/1025868-chewy-brownie-cookies">Chewy Brownie Cookies</a></li><li><a href="https://cooking.nytimes.com/recipes/1024097-adobo-chocolate-chip-cookies">Adobo Chocolate Chip Cookies</a></li><li><a href="https://cooking.nytimes.com/recipes/1023675-gochujang-caramel-cookies">Gochujang Caramel Cookies</a></li></ul> Additional reading:<ul><li><a href="https://www.nytimes.com/wirecutter/reviews/best-spatula/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_69" target="_blank">The 11 Best Spatulas of 2025</a></li><li><a href="https://www.nytimes.com/wirecutter/reviews/best-holiday-cookie-baking-equipment-and-gear/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_69" target="_blank">The Best Holiday Cookie Baking Gear for 2025</a></li><li><a href="http://nytimes.com/wirecutter/reviews/best-kitchen-scale/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_69" target="_blank">The 4 Best Kitchen Scales of 2025</a></li><li><a href="https://www.nytimes.com/wirecutter/reviews/best-cookie-sheet/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_69" target="_blank">The 3 Best Baking Sheets of 2025</a></li><li><a href="https://www.nytimes.com/wirecutter/reviews/best-spatula/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_69" target="_blank">The 11 Best Spatulas of 2025</a></li><li><a href="https://www.nytimes.com/wirecutter/reviews/best-butter/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_69" target="_blank">The 7 Best Butters of 2025</a></li></ul> More Vaughn<ul><li>Vaugn’s new book: <a href="https://www.nytimes.com/wirecutter/out/link/77204/230925/57/240898" target="_blank">Cookies: The Best Recipes for a Perfect, Anytime Treat</a></li><li>Bake Time Newsletter from NYT Cooking</li><li><a href="https://www.youtube.com/@NYTCooking" target="_blank">NYT Cooking on YouTube</a></li><li><a href="https://www.instagram.com/vaughn/" target="_blank">Vaughn’s Instagram</a></li><li><a href="https://www.facebook.com/vaughnvreelandNYT/" target="_blank">Vaughn's Facebook</a></li></ul> 
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