A good standing mixer or strong hand mixer with large sturdy bowl.
- I use a Kitchen Aid Standing Mixer
Silicon Baking Mat—no burning ever
Offset spatula for spreading frosting
Zip lock bags for piping decorative frosting
- A small set of cake decorating tips comes in handy too.
Rimless cookie sheets in either aluminum or stainless steel. Dark colored cookie sheets tend to burn cookies more easily.
A set of dry measuring cups and a set of liquid measuring cups…yes there is a difference
A set of measuring spoons…baking is an exact science, measuring is key.
Non Stick Rolling Pin
Smooth hard surface to roll dough out on.
- I use a large silicon mat on the cold counter top.
Set of Cookie Cutters, large and small.
Cookie measuring scoops or different sized ice cream scoops for even sized cookies every time.

Cookie Making Tips:

Measure all ingredients and set them up in the order you will need them.
Cool cookies completely before decorating and before storing them.
Wrap unused cookie dough and freeze. It is good for up to 3 months.
Cool hot cookies sheets completely before putting the next round of dough on them. Running them under cold water and drying them thoroughly usually does the trick.
Get your oven calibrated if you think it is not heating up correctly. Getting an oven thermometer is a great way to tell.

High Altitude Tips:

Use only scant amounts of leavening agents like baking powder and baking soda.
Increase the temperature you bake your cookies by 15 degrees.
Decrease your cooking time by 2 minutes for every 10 minutes suggested. For instance if the recipe says bake for 20 minutes you should bake for 16 minutes.

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