How to tell cookies, brownies, quick breads and bread are done, how to cool them, and how to keep them.
Signs it's done
Bake times in recipes are a range because ovens, pans and ingredients vary. Set a timer for the low end and check with these signs:
Cookies
- Done when:
- Edges golden and set; centers puffed and still look a little soft.
- Watch out:
- They keep baking on the hot sheet. Wait for a firm center and they'll be hard once cool.
Brownies
- Done when:
- Edges set; a toothpick in the center comes out with a few moist crumbs, not wet batter.
- Watch out:
- A clean toothpick means they're overbaked. They firm up as they cool.
Quick breads and muffins
- Done when:
- A skewer in the center comes out clean or with a crumb or two; the top springs back when pressed; the edges pull away from the pan.
- Watch out:
- A crack down the top of a loaf is normal. Check inside the crack: it should look dry.
Cakes
- Done when:
- As for quick breads: springs back, skewer clean, edges pulling away.
- Watch out:
- Opening the oven early, before the cake has set, can make it sink.
Yeast bread
- Done when:
- Deep golden brown all over, sounds hollow when tapped underneath, and reaches the temperature below.
- Watch out:
- Pale bread is often underbaked inside even when it looks done.
| Bake | Done when | Watch out |
|---|---|---|
| Cookies | Edges golden and set; centers puffed and still look a little soft. | They keep baking on the hot sheet. Wait for a firm center and they'll be hard once cool. |
| Brownies | Edges set; a toothpick in the center comes out with a few moist crumbs, not wet batter. | A clean toothpick means they're overbaked. They firm up as they cool. |
| Quick breads and muffins | A skewer in the center comes out clean or with a crumb or two; the top springs back when pressed; the edges pull away from the pan. | A crack down the top of a loaf is normal. Check inside the crack: it should look dry. |
| Cakes | As for quick breads: springs back, skewer clean, edges pulling away. | Opening the oven early, before the cake has set, can make it sink. |
| Yeast bread | Deep golden brown all over, sounds hollow when tapped underneath, and reaches the temperature below. | Pale bread is often underbaked inside even when it looks done. |
Using a thermometer
An instant-read thermometer takes the guessing out of bread. Push it into the center from the side or the bottom:
Soft, rich breads (sandwich loaves, brioche, rolls with milk, butter or eggs)
- Done at:
- About 190°F (88°C)
Lean, crusty breads (flour, water, salt and yeast)
- Done at:
- 200–210°F (93–99°C)
| Bread | Done at |
|---|---|
| Soft, rich breads (sandwich loaves, brioche, rolls with milk, butter or eggs) | About 190°F (88°C) |
| Lean, crusty breads (flour, water, salt and yeast) | 200–210°F (93–99°C) |
These numbers are about texture: below them the inside is gummy. They aren't food-safety temperatures. The Oven Time Converter's baked-goods setting assumes about 205°F (96°C), within the lean-bread range.
Cookies and brownies are too thin to measure; use the signs above.
Cooling
- Cookies: a couple of minutes on the sheet to firm up, then onto a rack.
- Brownies and bars: cool completely in the pan, at least an hour, or they fall apart when cut.
- Quick breads and cakes: about 10 minutes in the pan, then turn out onto a rack so the bottom doesn't steam and turn soggy.
- Yeast bread: out of the pan right away, then cool on a rack for at least an hour before slicing. It's still setting inside; cut it hot and the crumb turns gummy.
Storing
Freezer times are for quality, not safety: frozen food stays safe, it just dries out over time.
Cookies
- Counter:
- Airtight, a few days. Keep crisp and soft ones apart.
- Freezer:
- Baked cookies or scooped dough, wrapped well, for months. Bake dough balls straight from frozen and add 1–2 minutes.
Brownies
- Counter:
- Covered, a few days.
- Freezer:
- Cut, wrapped individually, for months.
Quick breads and muffins
- Counter:
- Wrapped, a few days.
- Freezer:
- Wrapped well, for months; thaw on the counter.
Yeast bread
- Counter:
- Cut side down on a board or in a paper or cloth bag, a couple of days.
- Freezer:
- Sliced, in a freezer bag; toast slices straight from frozen.
| Bake | Counter | Freezer |
|---|---|---|
| Cookies | Airtight, a few days. Keep crisp and soft ones apart. | Baked cookies or scooped dough, wrapped well, for months. Bake dough balls straight from frozen and add 1–2 minutes. |
| Brownies | Covered, a few days. | Cut, wrapped individually, for months. |
| Quick breads and muffins | Wrapped, a few days. | Wrapped well, for months; thaw on the counter. |
| Yeast bread | Cut side down on a board or in a paper or cloth bag, a couple of days. | Sliced, in a freezer bag; toast slices straight from frozen. |
Don't keep bread in the fridge: it goes stale faster there than on the counter.
Anything with a cream cheese frosting, custard or cream filling is perishable: keep it in the fridge, and see the general food-safety rules for how long it can sit out.