Bakers who bake a lot of cookies know that there are certain pieces of equipment that, while not absolutely necessary, make the ritual of baking cookies more enjoyable than stripping down with a wooden spoon and bowl.
Since you, the baker, will essentially become a cookie-making factory for a few hours (or days, depending on how many cookies you bake), it’s best to make it easier for yourself. Here are the tools I keep on hand:
Whether you think a stand mixer is a frivolous luxury or a necessity, you at least need a hand mixer to take the strain off your hands when making cookie dough, which is often stiffer than dough. to cake. I prefer Cuisinart 5 Speed Hand Mixer because it’s affordable and reliable and has a handy ‘slow start’ feature that won’t send flour all over your kitchen when you turn it on.
Rim baking sheets
Are rimmed baking sheets different from old-fashioned flat “cookie sheets”? Not really, except I’ve seen a lot of people take the cookie sheets out of the oven a little too quickly and all of their cookies slide off with the parchment and fall apart on the oven door. A rimmed baking sheet keeps everything inside, which is important when making multiple batches of cookies and constantly tossing and turning baking sheets in the oven. 16¾ x 2 inch sheets of Chicago Metallic are the norm, but any heavy, solid sheets that don’t warp in the oven will work.
Pre-cut sheets of parchment paper
Have you ever ripped a sheet of parchment paper off the roll and put it on your cookie sheet to watch it roll again and then go crazy trying to get it to lay flat? Stop that. Free yourself by buying one pack of pre-cut parchment paper sheets. You’ll save precious sanity by not playing endlessly with the rollers, and they’ll make cleaning up after cookies a breeze.
Wire Cooling Rack
You know what you already have that doubles as a cooling rack? The grates of your stove. But that space is limited, and when you’re on your fourth or eighth baking sheet (depending on how deep the holiday weeds are), you’ll be so glad you have the extra cooling space that metal grids To allow. And you know you can make it fun diced avocado hack with her the rest of the year to make a ton of guacamole.
Spring Loaded Cookie Spoons
When I see people using a spoon to dispense cookie dough for cookies, it gives me anxiety. While this method has its old-school charms, it takes forever and is inconsistent. Treat yourself to spring-loaded cookie balls, once used primarily for ice cream, but now easily repurposed to distribute exact balls of dough so all your cookies are the same size and bake evenly. You want a half ounce and a 1 ounce scoop; Oxo does my favourites.
Eat your way through LA
Receive our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional material from the Los Angeles Times.
I know you think you’ll never use a pastry brush, but you know when you’re rolling out pie dough and there’s a little too much flour around the edges? Brush it with a pastry brush. You know when you should brush the top of a pie with egg wash before it goes in the oven? Use a pastry brush. It’s perfect for painting over just the right amount of egg white on the dough of crispy peppermint and lime slices so that the popping sugar sticks.
Natural bristle brushes are my favorite, and they’re cheap, so buy a bunch and keep one for dry cooks, one for wet cooks, and one for salty tasks like basting ribs with salt. barbecue sauce. Silicone brushes are great for basting sauces and liquids, but aren’t the best for brushing things like flour, but pick the style you prefer. Bristle paintbrushes are right there in the hardware store, next to paintbrushes, which, come to think of it, you can also use.
I know you think you don’t need it for pizza, and you might be right, but your dull chef’s knife is going to drag your cookie dough and pie crust when you need to cut strips or wedges (like Dewy Olive Oil and Date Rugelach) and make you scream profanities because your perfectly planned pastry is all bloated. A pizza cutter glides through dough to produce clean, even cuts and literally cuts dough twice as fast as a knife.
These are inexpensive, readily available next to birthday candles at your grocery store, and make a quick filling of cream filling in golden oat milk cream pies. Plus, now you can perfect your cake frosting flourishes for your child’s next birthday (so he can finally tell you he cares).