Cookie scoop and Pampered Chef cookie dropper
All Cookies are not created equal. Some cookie doughs are stiff, others are sticky. Sometimes you want a perfectly round cookie, other times it won't matter too much. Here are some of my favorite cookies matched with the best tool for making them.
Cookie scoop: good for stiff dough such as:
- Molassess cookies - after scooping the dough, use the release lever to drop it into sugar. Shake the sugar container until the dough is completely coated. No further shaping will be needed.
- Peanut Butter cookies - same as molasses but flatten balls of dough with a drinking glass or use a fork to make the imprint usually found on peanut butter cookies.
- Sugar cookies - don't have time to roll out sugar cookie dough? Use the molasess cookie technique. You can roll the balls in your hands if you want the cookies to be perfectly round.
"2 Tablespoon" method: good for sticky dough such as:
- Chocolate Chip cookies - Take one tablespoon, fill it with dough and use the second spoon to scrape the dough out onto the cookie sheet. (chocolate chip cookie dough tends to be too sticky and irreqular for good results with the scoop.
- Oatmeal cookies
- Fruit and nut cookies
Pampered chef cookie dropper: good for same cookies as two spoons but more difficult to keep getting the same sized cookie.
Pastry bag (or cookie press): good for really sticky dough such as:
- Meringue based cookies like macaroons
- "Spritz" cookies
Happy baking!
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