Don't have a cookie scoop or just don't feel like using one? This easy trick lets you portion cookie dough into even pieces using a zip-top bag and a bench scraper or knife. It's quick, neat, and perfect for sticky dough.
Maybe you don't own a cookie scoop. Maybe you just don't feel like scooping 48 cookies tonight.
Or maybe repetitive scooping is uncomfortable because of tendonitis, arthritis or because your hands are tired.
Or maybe the thought of touching sticky cookie dough makes you cringe. Whatever the reason, the bench scraper gets the job done.
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Before You Start
- Press the dough to an even thickness in the bag. I aim for about an inch thick.
- Chill the dough for at least an hour so it slices cleanly.
- A bench scraper is fastest but a knife works just fine. This is one of my favorite scrapers because it has measurement markings.
- If using a bench scraper, you may need to press down with both hands, depending on how chilled your cookie dough is.
- Once ready to bake, place the squares on a cookie sheet evenly spaced, just as you would scoops of cookie dough.
If you decide adding a cookie scoop to your baking arsenal is a good idea, here's how to choose the right size cookie scoop.
How to Portion Cookie Dough Without a Scoop
- Prepare your cookie dough according to the recipe.
- Transfer the dough to a large zip-top bag.
- Press the dough into an even rectangle about 1 inch thick.
- Refrigerate the dough for at least one hour or until firm.
- Cut open the bag and peel the plastic away from the dough.
- Using a bench scraper or sharp knife, cut the dough into 1-inch strips.
- Turn the dough and cut across the strips to make 1-inch squares.
- Separate the pieces and arrange them on a parchment lined baking sheet.
- Bake according to the recipe instructions. Most drop cookie dough can be baked at 350°F for 10 to 12 minutes.
Tips for Success
- Chilling the dough first makes clean, even cuts much easier.
- Try to press the dough to an even thickness before chilling so the cookies bake uniformly.
- A bench scraper makes quick work of the cuts but a chef's knife works just as well.
- If the dough softens while you're cutting it, pop it back into the fridge or freezer for 15 to 20 minutes.
Frequently Asked Questions
No, as the butter melts, most cookie dough spreads into round cookies in the oven. Have you ever bought Nestle Toll House refrigerated dough? It comes in little squares as shown below. But the dough still bakes into round cookies.
As long as your pieces are roughly the same size, they'll bake evenly.
Of course, cut the chilled dough into squares, freeze them until firm, then transfer them to a freezer-safe bag or container. Bake from frozen or thaw according to your recipe. See more information about freezing cookie dough.
More Cookie Troubleshooting
Find out why your cookies are always flat.
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