Thanksgiving is gone which means Christmas is coming! Since it's the very last day of November, I thought it fitting to start planning for your Christmas baking festivities.

Have you ever wondered what the science is behind the perfect cookies? They either are a hit or a fail. I have definitely had my ups and downs and maybe only produced a few perfect cookies in my day. What actually makes the perfect cookies is scientific!  Here are some tips I gathered from KitchenNostalgia.com.

Brown sugar produces chewy and moist cookies.

Pastry flour produces produces a crumbly textured cookie.

Creamed butter produces a spongy cake texture cookie.

Egg yokes produce smoothly textured cookies.

Honey produces moist and chewy cookies.

Chilled dough reduces spread.

High heat produces crisp, crumbly, and dry cookies.

Large cookies are chewy.

Small cookies are crispy.

For a full description of tips behind the science of cookie baking, click here.