Exact: 374°F | Commonly rounded to 375°F
🎯 Perfect For:
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🍪
Crispy Cookies
Golden edges -
🧁
Cupcakes
Perfect rise -
🥧
Pastry
Flaky layers
🔥 Adjust 190°C (375°F) for Your Oven Type
For fan/convection ovens, reduce to 170°C (338°F) as fans circulate heat more efficiently. Conventional ovens use 190°C (375°F) as stated. Gas ovens should be set to Gas Mark 5. For cookies and pastries, this temperature provides the ideal balance of browning and baking through.
338°F (-20°C adjustment)
375°F (no adjustment)
190°C / 375°F
Crispy perfection
Pro Tip: For perfectly even cookie baking, use light-colored aluminum baking sheets and rotate the pan 180° halfway through baking. Dark pans cause excessive bottom browning at 190°C.
Complete 190°C (375°F) Baking Times
Classic chocolate chip cookies bake for 10-12 minutes achieving golden edges with soft centers. Sugar cookies require 8-10 minutes for crispy texture. Cupcakes need 18-22 minutes for perfect rise and moisture. Shortcrust pastry takes 20-25 minutes for golden, flaky texture. Muffins bake for 18-20 minutes with tall domes. Scones require 12-15 minutes for fluffy interiors.
Cookies
| Chocolate chip | 10-12 min |
| Sugar cookies | 8-10 min |
| Oatmeal raisin | 11-13 min |
Cupcakes & Muffins
| Standard cupcakes | 18-22 min |
| Blueberry muffins | 18-20 min |
| Mini cupcakes | 10-12 min |
Pastries
| Shortcrust tart shell | 20-25 min |
| Puff pastry | 15-20 min |
| Sweet hand pies | 18-22 min |
Quick Breads
| Scones | 12-15 min |
| Biscuits | 10-12 min |
| Popovers | 25-30 min |
🔬 Why 190°C (375°F) is Perfect for Crispy Cookies
The science behind crispy cookies lies in rapid sugar caramelization and moisture evaporation. At 190°C (375°F), butter melts quickly causing cookies to spread, while high heat caramelizes sugars at the edges creating crispy texture. The center retains moisture for soft-chewy contrast. Lower temperatures result in thick, cake-like cookies without proper spread.
- • Butter melts rapidly for proper spread
- • Sugar caramelizes at edges
- • Creates golden-brown color
- • Center stays soft-chewy
- • Result: Crispy edges, soft center
- • Slow butter melting, minimal spread
- • No caramelization (pale color)
- • Thick, puffy cookies
- • Soft throughout (cake-like)
- • Result: Thick, pale cookies
Sugar Caramelization Science: Sugar begins caramelizing at 160°C (320°F). At 190°C oven temperature, cookie edges reach 175-180°C creating golden caramel flavor and crispy texture. Centers stay cooler (140-150°C) maintaining chewiness. This temperature gradient creates the perfect textural contrast in cookies.
🍪 Master the Perfect Cookie at 190°C
Cookie perfection requires attention to dough temperature, pan placement, and precise timing. Room temperature butter (18-20°C) ensures proper spread. Chilled dough prevents excessive spreading. Middle rack placement provides even heat distribution at 190°C.
Perfect Cookies in 5 Steps:
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1Chill the dough
Refrigerate cookie dough for 30 minutes before baking. Cold dough spreads less, creating thicker cookies with better texture. Skip this for thin, crispy cookies.
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2Use parchment or silicone mat
Never bake cookies directly on the pan. Parchment paper prevents sticking and ensures even bottom browning at high temperatures like 190°C.
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3Space cookies 2 inches apart
Cookies spread significantly at 190°C. Give them room - typically 6 large cookies per standard baking sheet prevents merging.
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4Bake on middle rack
Middle rack provides optimal heat circulation. Rotate pan 180° at halfway point (5-6 minutes) for perfectly even browning.
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5Pull when edges are golden
Remove cookies when edges are set and golden but centers look slightly underdone. They continue baking on the hot pan for 2-3 minutes after removal.
Pro Tip: The Sea Salt Secret
Sprinkle flaky sea salt on cookies right when they come out of the oven. The salt crystals melt slightly into the warm surface, enhancing sweetness and adding gourmet flavor complexity to simple chocolate chip cookies.
🔧 Troubleshooting 190°C (375°F) Baking
Problem: Cookies spread too thin and burn at edges
- • Dough too warm (butter melted)
- • Not enough flour in recipe
- • Baking sheet too hot from previous batch
- • Chill dough for 30 min before baking
- • Weigh flour accurately (120g per cup)
- • Cool pan between batches completely
- • Reduce temp to 180°C (356°F)
Problem: Cupcakes have flat tops instead of domes
- • Overfilled cupcake liners (over 2/3 full)
- • Old baking powder/soda (no rise)
- • Overmixed batter (gluten developed)
- • Fill liners exactly 2/3 full
- • Use fresh leavening agents (under 6 months)
- • Mix just until combined (lumpy is ok)
- • Try 200°C (392°F) for higher initial rise
Problem: Pastry bottom is soggy, not crispy
- • Glass or ceramic dish (poor heat conductor)
- • Wet filling added to unbaked shell
- • Not blind-baking crust first
- • Use metal tart pan for better heat transfer
- • Blind-bake crust 15 min before filling
- • Place on lowest oven rack
- • Brush crust with egg white before filling
Frequently Asked Questions
What is 190 Celsius in Fahrenheit for cookies?
190°C equals 375°F (exact: 374°F, rounded for convenience). This is the ideal temperature for crispy cookies with golden edges and soft centers. The high-moderate heat creates rapid butter melting and sugar caramelization for perfect texture and browning.
How do I know when cookies are done at 190°C?
Remove cookies when edges are golden brown and set but centers still look slightly underdone and soft. This typically happens at 10-12 minutes. Cookies continue baking on the hot pan for 2-3 minutes after removal, firming to perfect texture.
Why do my cookies spread too much at 190°C?
Excessive spreading is caused by warm dough, insufficient flour, or hot baking sheets. Chill dough for 30 minutes before baking, weigh flour accurately (120g per cup), and cool pans completely between batches. If problems persist, reduce to 180°C.
Can I bake cupcakes at 190°C?
Yes, 190°C (375°F) is perfect for cupcakes. Bake for 18-22 minutes until a toothpick comes out clean and tops spring back when touched. Fill liners exactly 2/3 full for beautiful domed tops. Use fresh leavening agents for best rise.
Should I reduce 190°C for a fan oven?
Yes, reduce to 170°C (338°F) for fan/convection ovens. Fan circulation makes heat more efficient, effectively increasing temperature. Without reduction, cookies and pastries may brown too quickly on surfaces while staying undercooked inside.
What's the Gas Mark equivalent for 190°C?
Gas Mark 5 equals 190°C (375°F). This is the standard gas oven setting for cookies, cupcakes, and pastries. Gas ovens can have hot spots, so rotate baking sheets halfway through baking time for even browning.