Use an electric mixer to mix sugars, liquids, and fats (like butter and shortening) together—this introduces air into the fat, making cookies lighter. You can stir in dry ingredients by hand. Too much mixing—especially if you’re using a heavy-duty electric mixer—can make cookies tough.

Use two tableware spoons to drop dough onto cookie sheet. Scoop dough with one spoon and push it onto the cookie sheet with the other spoon.

A spring-handled ice cream scoop also works well for dropping dough onto cookie sheet.

Space cookies about 2 inches apart (or as directed in the recipe) to prevent cookies from running together during baking.