Before starting on your baking project, there are some essential equipment as well as some
wonderful handy tools that make baking more enjoyable as well as more convenient.
Everyone has a preference when choosing cookie sheets. I prefer shiny or the insulated cookie sheets.
I find cookies bake wonderfully on the insulated sheets. Dark or nonstick cookie sheets tend to brown
the bottoms of cookies too quickly. Choose cookie sheets with low sides or no sides
at all. Use a jelly roll pan for bar cookies only. The sides may cause your cookies
to bake unevenly. Only grease cookie sheets if the recipe calls for grease. Too
sheets. If you place unbaked cookie dough on a warm sheet, your cookies may spread.
For even baking, only bake one sheet of cookies at a time.
Cookie spatulas are wonderful for removing cut-out cookie dough and placing them
on cookie sheets. They avoid stretching the dough. They are also great for removing
warm baked cookies from cookie sheets.
Placing cookies on a cooling rack after they are baked prevents cookies from
becoming soggy. Available in rectangles, circles, and also tiered which is
great for a small working space.
It is very important to measure accurately. Always use nesting cups for dry ingredients
like flour and sugar. It is not necessary to sift flour unless the recipe calls
for sifting. Scoop dry ingredients and level with a metal spatula or knife. Use
liquid measuring cups for liquid ingredients. Read the measurement at eye level.
My favorite measuring utensil: a “Wonder” cup which pushes ingredients like
peanut butter, brown sugar or shortening out, leaving none in the cup.
Mini Pizza Cutter or Pastry Wheel
I find a mini pizza cutter is a must for cutting out patterns with a straight edge.
It is also handy for cutting around stamped cookies.
Check your oven temperature for accuracy. Invest in an oven thermometer. If your
oven is off more than 50 degrees, have it adjusted by a repair service. If the cookies
are turning brown too fast on the bottom, turn down the temperature of the oven.
If oven is set too low, there won’t be a huge change in appearance, but it may make
your cookies coarse and dry.
Parchment paper is wonderful for cookies. It saves your cookie sheets from wear
and tear and makes clean up easy. Too much grease or fat on a cookie sheet will
cause the cookies to spread very quickly. Instead bake the cookie on parchment paper.
It comes on a roll that looks like waxed paper, but it is bakeable. Simply tear
off a sheet and place on top of your cookie sheet. The sheets are reusable.
Roll out cookie dough on a pastry cloth so that the dough doesn’t stick to your
counter. Rub flour into cloth before rolling.
These strips are used to achieve perfectly even cookies every time. Place
dough between these plastic strips. With a rolling pin, roll over the
strips, leveling the dough.
There are a variety of rolling pins on the market today; marble, silicone, and my favorite,
the rolling pin with adjustable rings. Use the rolling pin with adjustable rings to achieve
cookies with a perfect thickness all around. No more burnt edges.
Rolling Pin Cover
Rub flour into the rolling pin cover and place over rolling pin. Prevents dough
from sticking to rolling pin.
Silicone Baking Mat
This non-stick baking/freezing mat is a pan liner made of food-grade
woven silicon. Its ultimate non-stick properties work well for cookies
because no greasing or special maintenance is necessary. Roll the
dough on the baking mat. Cut out shapes, remove excess dough
from around the cut-outs and slide the mat onto a cookie sheet. No
more distorted cookies.
Sugar/ Flour Shaker
Great for powdered sugar , flour and edible glitter. Control amounts of flour added
to your work space when rolling out cookie dough with a flour shaker.