How Long to Bake Cookies (Time & Temp)

Cookie baking is fast, which is exactly why timing matters. A minute or two can be the difference between a soft, chewy center and a dry, crumbly one. The good news is that most drop-style cookies follow the same simple rule: bake at 350-375°F (175-190°C) for roughly 8-14 minutes, then judge doneness by the edges rather than the clock. This guide gives you tested time and temperature ranges by cookie type, plus how to steer toward chewy or crispy results.

How to use this guide

Find your cookie type in the table below and start at the lower end of the time range. Cookies keep baking on the hot sheet after you remove them, so pull the tray when the edges look set and lightly golden but the centers still appear soft and slightly underdone. Every oven runs a little hot or cool, so treat the first batch as your calibration batch and adjust the time up or down for the rest.

Note: These ranges assume a standard cookie of about 1.5-2 tablespoons of dough, baked one sheet at a time on the middle rack. Bigger cookies, frozen dough, and dark or nonstick pans all shift the timing. Because ovens vary, always trust visual cues over the timer.

Tips for better cookies

• Chewy: bake at the lower temperature (350°F / 175°C) and pull them early, while the centers still look underbaked. Higher moisture and a shorter bake keep them soft.
• Crispy: bake at the higher temperature (375°F / 190°C) and leave them a minute or two longer, until the edges are golden all the way in. Flatten the dough slightly for more spread.
• Rotate the tray front to back halfway through baking to even out hot spots, especially if your oven browns unevenly.
• Bake one sheet at a time on the middle rack for the most even results. If you must use two racks, swap and rotate them at the halfway point.
• They firm as they cool: cookies finish setting on the hot pan. Let them rest on the sheet 2-5 minutes before moving them to a rack, or they may tear or fall apart.
• Cool the sheet between batches. Placing dough on a warm pan makes cookies spread too fast and bake unevenly.
• Use an oven thermometer. Many home ovens are off by 15-25°F (about 8-14°C), which explains most timing surprises.

How do I know when cookies are done?

Look at the edges, not the center. Cookies are ready when the edges are set and lightly golden while the centers still look soft and slightly underbaked. They finish cooking and firm up on the hot pan as they cool.

Should I bake cookies at 350°F or 375°F?

Both work. 350°F (175°C) bakes more evenly and favors soft, chewy cookies. 375°F (190°C) sets the edges faster for crispier, more golden results. When in doubt, start at 350°F (175°C).

Why are my cookies raw in the middle but burnt on the edges?

The oven is likely too hot or the cookies are too thick. Lower the temperature to 350°F (175°C), make the dough balls a bit flatter, and check your oven with a thermometer since many run hot.

How long do I bake frozen cookie dough?

Bake frozen dough balls at the same temperature and add about 1-3 minutes to the times above. There is no need to thaw; just watch the edges for the same doneness cues.

Do cookies keep baking after I take them out?

Yes. Carryover heat from the pan continues to cook and firm the cookies for several minutes. That is why you pull them while the centers still look soft and let them rest on the sheet before transferring.