Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Collection

Everything You Need for Cookie-Baking Season

Gearing up for a cookie marathon? Make sure you’re equipped with the right tools to make your work efficient and fun. Here are some top picks from our editors and contributors.

  • Product

    Kuhn Rikon Mini Scoops

    Contributing editor Abby Dodge swears by these Kuhn Rikon mini scoops, which make fast work of portioning out perfectly equal scoops of cookie dough. “They’re also perfect for portioning dumplings for cobblers, gougère dough, and of course ice cream.” They come in 1-, 2-, and 3-Tbs. sizes, and are conveniently color-coded so you can easily grab the right one for the job.

    Buy Now

  • Product

    A Stacked Deck for Cooling

    When you’re in the midst of a holiday-baking throw down, you’ll want this cooling rack from Linden Sweden on hand. It allows you to have four pans of cookies cooling at one time, all in the footprint of one pan. If you have the space, you can also use it to organize and neatly store baking sheets in a cabinet when it’s off duty. Or if you’re tight on space, it folds flat for storage.

    Buy Now

  • Product

    Pastry Bags on a Roll

    If you’re piping icings and batters, you’ll need pastry bags at the ready, and how handy is it when they come in a roll? TSP’s box of 30 bags is easy to store in a kitchen drawer, and they’re BPA-free, too.

    Buy Now

  • Product

    Snowflake Cookie Cutters

    “I’m kind of a spaz with a piping bag,” says senior digital editor Sarah Breckenridge. “So these snowflake cutters are my secret weapon for creating Instagram-worthy cookies.” The interior cutouts create an intricate lacy effect (pro tip: freeze the dough briefly after cutting, so that the edges stay nice and sharp as they bake). All they need is a dip in glaze and a sprinkle of sparkling sugar to be gorgeous.

    Buy Now

  • Product

    Colorful Sparkling Sugars

    Coarse-grained, brightly colored sparkling sugars, like these from India Tree, are a great alternative to the icing-and-sprinkle route for decorating cookies. Roll a log of slice-and-bake dough in the sugar before slicing, or brush cut cookie dough with egg wash before sprinkling on the sugar. The large grains don’t melt in the oven, and add a nice crunch too.

    Buy Now

  • Product

    Silpat Macaron Mat

    Delicate French macarons are best baked on a silicone baking mat to evenly distribute the heat and prevent sticking. This version from Silpat is conveniently marked with 20 circles for piping the batter, so spacing them evenly is a breeze.

    Buy Now

  • Product

    1-Rim Cookie Sheets

    "It seems that everyone loves and recommends the 12×17-inch rimmed baking sheet for cookies," says senior copy editor Chris Hoelck. "I don’t. I’ve found that cookies spread too much when they’re baked on a rimmed sheet. Investing in rimless cookie sheets (or 1-rim, which makes them easy to grab from the oven) has made all the difference in how my cookies turn out. No more flat, sad chocolate chip cookies for me."

    Buy Now

  • Product

    The Brightest Icing Colors

    To get the most intense hues in your decorated cookies, look for gel food coloring, which adds a lot of color without diluting the royal icing base. This set from AmeriColor includes 12 colors, which you can mix to make any shade of the rainbow.

    Buy Now

  • Product

    The Big Knife

    Even with a ruler and your longest possible knife, it can be difficult to make straight cuts in bar cookies, especially if they’re thick or multilayered. Enter American Metalcraft’s pizza knife, which is great not only for cleaving a big cheese-covered pie into wedges but also perfect for cutting bar cookies. At 23 inches long, the pizza knife will let you cut clean squares or rectangles for treats baked even in a large 12 x 16 sheet pan, and the nearly 4-inch-wide blade can handle your tallest bar cookies, too.

    Buy Now

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Videos Recipes

| View All

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks