10 Best Cookie Baking Tools - Sally’s Baking
As the author of a cookbook dedicated entirely to cookies, I’ve made a LOT of different kinds of cookies. And I’m happy to recommend the best cookie baking tools I use for success. This list is a great place to...
As the author of a cookbook dedicated entirely to cookies, I’ve made a LOT of different kinds of cookies. And I’m happy to recommend the best cookie baking tools I use for success. This list is a great place to start if you’re a beginner, are creating a registry, or are shopping for a gift for the cookie monster in your life.
Let’s Talk Cookies
After developing more than 300 cookie recipes, writing an entire cookie cookbook, and publishing my annual Sally’s Cookie Palooza holiday baking series since 2013, I’ve made more cookie dough than I could ever count. Along the way, I’ve learned which tools are truly worth owning, and which ones just take up cabinet space.
If you’re just getting started, building a wedding registry, or shopping for the cookie baker in your life, these are the cookie tools I reach for over and over again.
Before we get to the tools, here are my most important cookie success guides:
- My GOAT Cookies: Chewy Chocolate Chip Cookies (pictured above)
- How to Prevent Cookies from Spreading
- Baking Powder vs. Baking Soda
- How to Freeze Cookie Dough
- Best Way to Ship Cookies
- Cookie Decorating Supplies
Every tool on this list is one I personally own and use. This post isn’t sponsored—these are simply products that my team and I genuinely love. Some of the links below are affiliate links.
1. Half Sheet Pan
If you only invest in one cookie-baking tool, make it a quality baking sheet. Thin, flimsy pans can warp in the oven, while dark-colored pans often over-brown cookie bottoms before the centers are baked through.
I’ve baked thousands of batches of cookies on both Nordic Ware and USA Pan half sheet pans, and they’re the ones I reach for every time. They’re sturdy, bake evenly, and last for years with proper care. Beyond cookies, I use them constantly for sheet cakes, roasting vegetables, homemade toffee, and more.
Own at least two baking sheets so you always have a cool pan ready for the next batch. Never place cookie dough onto a hot baking sheet.
2. Silicone Baking Mats or Parchment Sheets
Always line your baking sheet before adding cookie dough. A silicone baking mat or parchment paper prevents sticking, promotes even browning, and makes cleanup easy. Skip the nonstick spray or butter, which can create a greasy surface and encourage cookies to spread too much.
My first choice is a silicone baking mat because it provides just enough grip to help cookies hold their shape while baking. If you don’t have a silicone baking mat—or if a recipe specifically calls for parchment paper—pre-cut parchment sheets are an excellent alternative. They fit standard half sheet pans perfectly and make baking and cleanup just as easy.
Tip: Buy 11×16-inch silicone mats or pre-cut parchment sheets so they fit standard half sheet pans.
3. Cookie Scoops
Cookie scoops make dividing and shaping dough much easier. Plus, uniform dough portions bake more evenly, so you won’t end up with some cookies overdone while others are underbaked.
Cookie scoops are also great for cupcake batter, muffin batter, pancakes, meatballs, mashed potatoes, and even scooping ice cream. For most cookie recipes, I use the medium cookie scoop, which holds 1.5 Tablespoons of dough.
4. Cooling Rack
Most cookie recipes have you cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack. Air needs to circulate underneath the cookies so they cool evenly and don’t develop soggy bottoms.
Cooling racks are inexpensive and can last for years. I recommend owning at least two.
5. Stand Mixer
You can absolutely make cookie dough with a hand mixer (here is my go-to handheld mixer), but if you bake often, a stand mixer is worth every penny. It handles thick cookie dough with ease and frees up your hands while ingredients are mixing.
I prefer the 5-quart size because it’s perfect for a majority of standard-size baking recipes.
Beyond cookies, you can use it for muffin and cake batters, bread dough, whipped cream, buttercream, meringue, and so much more.
6. Measuring Cups & Digital Food Scale
Quality measuring cups are important, but if you really want consistent baking results, invest in a digital kitchen scale.
A gram always weighs a gram. A cup, on the other hand, can vary dramatically depending on how it’s filled. That’s why every recipe on my website includes both weight and volume measurements.
If you’re using cups, be sure to measure your baking ingredients properly.
7. Rolling Pin
Useful for so many recipes beyond cookies!
Whether you’re making sugar cookies, pie dough, homemade crackers, or cinnamon rolls, a quality rolling pin is one of those tools you’ll use for years.
Mine is wooden and feels balanced in my hands. It’s simple, sturdy, and has held up beautifully after 15+ years of (very!) frequent baking.
8. Cookie Cutters
Not all cookie cutters are created equal. Thin, flimsy cutters bend easily and leave ragged edges in your dough. I always look for sturdy metal cutters with sharp edges that create clean cuts.
Ann Clark brand makes a huge variety of shapes. Purchase a set or two so you have a good variety.
If spritz cookies are part of your holiday tradition, I highly recommend the OXO cookie press.
9. Silicone Spatulas
A good silicone spatula should feel sturdy, flexible, and comfortable to hold.
I probably use silicone spatulas more than any other kitchen tool! They’re perfect for scraping every last bit of cookie dough from the bowl, folding ingredients together, stirring, cooking, mixing, frosting, etc.
I keep several sizes on hand because they’re constantly in use!
10. Dessert Carrier
Homemade cookies deserve to arrive looking as good as they tasted when they left your kitchen!
If you’re bringing treats along or gifting them to friends, a sturdy carrier keeps everything protected during transport.
My favorite trick is using a cupcake carrier with the tray flipped upside down because it holds stacks of cookies beautifully. I also frequently use this half sheet pan lid or a 9×13-inch pan with a fitted lid when transporting larger batches!
Now that your kitchen is stocked, here are a few cookie recipes to put your new tools to work!
About the Author
Sally McKenney
Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.
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