A cookie scoop is your not so secret weapon to an easier, quicker batch of perfectly shaped, evenly baked homemade cookies.
No one “needs” any baking equipment per se but transferring your cookie dough from the mixing bowl to the cookie sheet will be significantly easier and faster, not to mention more sanitary (thanks Mom) with a cookie scoop.
Why Do I Need a Cookie Scoop?
If you use a scoop, your cookies will be:
- More polished and uniform in appearance.
- Consistently the same size and shape, which means evenly baked cookies.
How Will a Scoop Help?
Using a cookie scoop makes the process of baking:
- Faster-Baking cookies will be a much faster process using a scoop, just be sure whatever scoop you get has a spring-loaded handle.
- Cleaner (no sticky paws–this may help bakers with sensory issues). You’ll squeeze a lever on the handle and a guide on the inside of the scoop itself will push the dough out so you can drop it hands free onto your baking sheet.
What size scoop should I get?
The best all-purpose scoop for you will be a #30 or a #40, which is my preference.
A #40 will hold 1.6 tablespoons of dough and a #30 will hold two tablespoons of dough.
Remember, the higher the number on the cookie scoop, the less dough it holds. To that end, if you want to make tiny cookies, look for a #100 scoop
I use a #40 Winco scoop for the majority of my cookie baking.
(Shout out to my fellow Gen Xers. I wrote Wilco instead of Winco through this whole post. Just caught it before I hit publish.)
What’s the best cookie scoop?
I recommend a Winco or an OXO cookie scoop as well as Vollrath scoops.
There are a lot of scoops on the market.
It seems like anyone with a hand or brand in an oven sells cookie scoops, including King Arthur, Pampered Chef, Sur La Table and Williams Sonoma.
Be sure whichever brand you grab, that is has a release mechanism.
In full disclosure, the reader is my mom. I bought her a Vollrath scoop for her birthday last year and she's a total cookie scoop convert now.
1. It took about 2 batches of cookies to get comfortable using it. I was used to using 2 spoons to drop dough on my cookies sheet for one cookie. It's now a breeze to drop dough using the scoop.
2. It's faster than my 2 spoon method.
3. Size and shape of cookies are consistent therefore, the cookies come out of the oven in a regular or consistent size. Also, since size is the same, the baking of the cookies is consistent, le, no overbaked or underbaked on the cookies sheet (if I am alert to hot spots in my oven and turn the cookie sheet).
4. The uniform size of the cookie makes for a good presentation on a plate of cookies or dessert tray.
5. Sometimes I make cookies that need to be flatten before going into the oven. I can use the back of the scoop for that process....scoop dough onto the cookie sheet, flip the tool over and use the back of the scoop to flatten the dough.
"I would encourage any cookie baker to purchase and use a cookie scoop. I cannot see any negatives to using a scoop." --Becky Sanborn, Maine