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Essential Cookie Tools & Equipment

This page lists the essential cookie tools needed to make fantastic homemade cookies. It explores cookie tools & equipment such as cookie scoops, cookie cutters, airtight containers, etc. These items will help you to make all of Bread Dad’s many easy cookie recipes.

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Essential Cookie Tools

  • Airtight Containers – You should store your homemade cookies in airtight containers (after the cookies have cooled down). This helps to prevent the cookies from drying out.
  • Baking Parchment Paper – Baking parchment paper is often used so cookie dough does not stick to the baking tray.
  • Baking Trays – Many bakers use nonstick baking trays or sheets in order to more easily remove the cookies after baking. Baking trays come in many sizes. Just make sure the tray will fit in your oven! 🙂
  • Cookie Scoops – Cookie scoops allow you to create similar-sized and shaped cookies. They are also often easier to use than tablespoons or your hands when handling & shaping cookie dough.
  • Cookie Cutters – Cookie cutters allow you to create fun “shaped” cookies (i.e. cookies shaped like hearts, stars, gingerbread men and Christmas trees).
  • Cooling Racks – Wire cooling racks are used to cool down cookies after baking. I prefer wire cooling racks with small holes (as my cookies seem to break more on cooling racks that have large holes).
  • Electric Hand Mixers – For small batches of cookies, many people use an electric hand mixer to mix the ingredients.
  • Electric Stand Mixers – For larger batches of cookies, many people like to use larger capacity electric stand mixers in order to mix the ingredients.
  • Kitchen Scales – Many people (esp. Europeans) like to use a kitchen scale to measure the weight of their ingredients when making their cookies. Inaccurate weight measurements can lead to overly dry or overly wet cookies. Weighing the ingredients leads to fewer measuring errors (i.e. a cup of fluffed flour weighs differently than a cup of compacted flour) and more consistent results.
  • Measuring Cups & Spoons – In America, many people like to use measuring cups & spoons in order to make their cookies. These tools are generally easier & faster to use than a kitchen scale… but also less accurate in terms of weight measurements.
  • Mixing Bowls – To mix all of the cookie ingredients, you generally will need one or two large mixing bowls.
  • Oven Mitts – Ovens and baking trays can get very hot. You will need good oven mitts or gloves to protect your hands.
  • Oven Thermometers – I use a hanging oven thermometer to see if my oven is fully preheated before baking any cookies. Moreover, oven thermometers can tell you if your oven is running too cold or too hot (versus the temperature that you set on your oven dial). An oven that is not preheated properly or is too cold/hot will lead to baking problems (i.e. under or over-baked cookies).
  • Rolling Pins – A good rolling pin is necessary for flatting cookie dough in order to make shaped “cut out” cookies (i.e. cookies shaped like Christmas trees).
  • Soft Spatulas – You will need a soft & flexible spatula in order to get the cookies off the baking tray/sheet without breaking the cookies and/or scratching the baking tray/sheet. Many people like to use silicone spatulas.
  • Sprinkles – Sprinkles are an easy way to make “regular” homemade cookies look special! You just need to “sprinkle” on some sprinkles. 🙂
  • Wooden Spoons – A large wooden spoon is used for gently mixing ingredients into the cookie dough that would otherwise be destroyed by an electric mixer. For example, you should use a wooden spoon to stir chocolate chips into the cookie dough (versus using an electric mixer).

Cookie Recipe Books – Of course, if you are making cookies, you need great recipes. Therefore, here are some of the most popular & highly-rated cookie recipe books. They have tons of delicious cookie recipes.

  • Betty Crocker’s Cooky Book
  • The Cookie Bible
  • Good Housekeeping The Best-Ever Cookie Book: 175 Tested-’til-Perfect Recipes for Crispy, Chewy & Ooey-Gooey Treats
  • The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars
  • Sally’s Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More

Related Bread Dad Pages

  • Bread Machines – My favorites!
  • Bread Making Tools & Equipment
  • Cookbooks, Classes, etc.

Reference Sources

  • Wikipedia, Cookie
  • Wikipedia, Chocolate Chip Cookie
  • Wikipedia, Christmas Cookie
  • Wikipedia, Sugar Cookie

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I want to thank EVERYONE who leaves a comment in our recipe comment sections!! Beginners learn a lot from your tips & recipe variations. Below are some of our recent noteworthy visitor comments.

  • Susanne posted a very nice note about my Bread Machine Raisin Bread and many of my other bread machine recipes – “The raisin bread is outstanding! I’ve made it so many times I no longer have to follow the recipe. All of the Bread Dad recipes I’ve tried have come out perfect and delicious. It’s so nice to not have to experiment with other online recipes—I just go to the Bread Dad site & choose a new variety~~I know it will be great. I’ve made 16 different breads so far & have not been disappointed. Thank you Bread Dad—your instructions & hints are the BEST!“
  • Trisha left a great tip on how to convert my Bread Machine French Bread into a softer Italian bread – “Bread dad single handedly taught me how to use a bread machine to make the most delicious breads! His recipes are always the go-to in our household This French bread recipe definitely gets the most use, though! It has a perfect crumby crust and hard bottom, and if you want it to be a little softer (more like an Italian loaf vs the French loaf) all you have to do is add a small amount of fat (oil, butter, coconut oil, etc) making it a perfect recipe for basically any bread need.“
  • Heather left some amazing details on how to make “cinnamon crunch” bagels & “no boil” bagels in the comment section of my Bread Machine Bagels recipes. Read Heather’s whole comment for extra information – “If anyone wants to try it, I make my bagels into cinnamon crunch bagels by melting some butter, dipping the top into the butter and then dipping the top into a bowl of cinnamon sugar. Then I put it into the oven at 400 for 8 minutes. Take it out immediately and give it at least 5 minutes to cool, unless you want to deal with molten sugar in your mouth.“
  • Janette left me a super nice comment about my buttery Bread Machine White Bread & bread machine recipes – “Love this recipe. Actually, love all the bread dad recipes. I have used this bread for toast, sandwiches, and just bread and butter. Most of the bread dad recipes I use, just go through the dough cycle and then you do the rest…which I love, but this one is soooooo very easy. I seem to be making it every other day. Thanks, Bread Dad! Keep up the great work bringing us fabulous recipes for our bread machines.“
  • Martha converted my Bread Machine Breadstick Recipe into some awesome cheesy breadsticks – “These are quick & easy to make, and they’re a great way to class up any meal from a simple soup & salad to a full on gourmet meal. I just took a batch out of the oven for tonight. This time I split the dough into 16 equal pieces and rolled them into slightly flattened balls, brushed with the EVOO & sprinkled with freshly grated parm. Outstanding! As good, if not better than any artisan bread you may find in the breadbasket at a nice restaurant.“

For more visitor tips, recipe variations & humorous baking stories, please visit Bread Dad’s Noteworthy Visitor Comments page.

 

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By utilizing any of the recipes or information on this website, you are agreeing to the terms and conditions in our legal disclaimer.

Be safe when preparing, handling, consuming and storing food. Do not eat or taste raw dough or batter. Our recipes may contain common allergens such as dairy, eggs, wheat, tree nuts and/or peanuts. Always check for potential food allergies before serving food. Use caution with young children as all foods have a potential choking risk. 

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