Why Baking Cookies in a Cold Oven Could Transform Your Recipes

Baking cookies in a cold oven might sound unusual, but the method has deep historical roots. Over a century ago, cooks relied on fading heat from wood- and coal-burning stoves to create perfectly textured treats. Today, this approach still works wonders for certain recipes—though not all cookies benefit from it.

The idea of a 'cold oven' simply means placing dough inside before turning on the heat. This was once common practice, as early gas and electric ovens took a long time to warm up. Home bakers would slide pans in while the oven was still heating, mimicking the slow, even warmth of a cooling wood stove.

German traditions, particularly for Christmas cookies like Weihnachtsplätzchen, also used this method. The gradual rise in temperature allowed butter and spices to develop rich flavours while keeping textures crisp outside and tender inside. Modern electric ovens heat much faster, but some recipes still call for cold starts to avoid over-browning or drying out.

Not all cookies suit this technique. Rich, fatty doughs—such as shortbread, butter cookies, or peanut butter cookies—thrive with a cold start. The slower heat lets fat melt gently and leavening agents work steadily, producing a soft centre with a crisp edge. However, drop cookies like chocolate chip or oatmeal raisin often turn out doughy and pale without preheating.

The cold-oven method offers a gentler bake for certain recipes, preserving texture and flavour. While modern ovens provide precise control, adjusting techniques can still honour old-world traditions. For the best results, the type of cookie—and its fat content—determines whether to preheat or start cold.