Make a list of recipes. Make a thorough list of all the supplies you will need. Make your peace with the fact that no matter how thorough you are, you WILL have to go back to the store at least two (2) times to buy something you a) forgot to buy the first time or b) thought you already had but did not c) had but end up not having enough of or d) had but which has gone off and cannot be used.
However much butter you think you need, just double it.
Don’t forget to get the butter out of the fridge the day before you’re gonna bake. Butter doesn’t really need refrigeration short-term so when I buy butter for a baking marathon I usually just leave it out so it’s soft and ready when I need it.
FOR THE LOVE OF GOD, UNSALTED BUTTER. It doesn’t matter much for cooking, but for baking? It matters.
FOR THE LOVE OF GOD, REAL VANILLA
Clear off a table or other flat surface that’s outside the kitchen for a) storage of all the supplies (like the five bags of flour I started with) and b) storage of the finished products.
The dollar store has lots of plastic containers for storing of things after they’re baked.
If you make up cookie trays or boxes for people, in the name of all that is holy, PUT ANYTHING MINT-FLAVORED IN ITS OWN ZIPLOC BAG. Mint infects everything with its mintiness and if you don’t segregate it, every damn thing in the cookie assortment will taste of mint.
Parchment paper is your best friend.
Mise-en-place is a thing and it is super helpful. Get out and measure out everything you will need before you start.
Rinse and/or wash everything you’re using as you go. You’ll thank me later. Try not to let anything pile up. Not only will you need those bowls/utensils/measuring cups as you keep baking but it’ll help you stay on top of the mess.
Rubber gloves. I often wear blue nitrile gloves when I cook or bake - it helps save my hands from a lot of handwashing and often makes it easier to roll out dough balls.
If the recipe tells you to chill the dough/batter before baking, DO IT.
Don’t melt chocolate or bark coating in the microwave, even if they tell you to do it that way. It is SO easy to scorch or burn, and microwave heating is hard to control and not very even. Use a double boiler. If you don’t have one it’s easy to make one. Put a saucepan of water on and get it boiling. Put your chocolate or whatever in a (preferably metal but glass will work too - just don’t use plastic) bowl on top. You’ll need an oven mitt or something to hold the bowl as you stir because it’ll get hot (a double boiler will have a handle).
If you’re being frugal, you can save money on super basic stuff - flour, sugar, etc by buying it at Aldi or store-brand or whatever. The things to spend money on quality ingredients: vanilla, chocolate, extracts, etc. Don’t use cheap chocolate if you can help it. Good butter is also a good investment.
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