Baking Small Batch Cookies Part 1: Stocking the Pantry

Here’s a suggested list of ingredients and utensils that will cover the basics as well as allow for a variety of cookies, from classic chocolate chip, fancy decorated sugar cookies and of course the classic butter cookie!

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Dry Goods:

• All-purpose flour: The base for most cookie recipes. I’ve been using Gold Medal which is a good value and easily available in the grocery stores. Read about when to use different types of flour in cookie recipes.
• Granulated sugar: For sweetness and structure.
• Brown sugar: Adds moisture and a caramel flavor.
• Powdered sugar (Icing sugar): For icing and some cookie doughs.
• Baking soda: A common leavening agent. I purchase a box and then transfer a portion for my baking into a small Mason jar with a lid.
• Baking powder: Another leavening agent, sometimes used in conjunction with baking soda. You may enjoy this article about using leavening in cookies.
• Cocoa powder: For chocolate cookies and brownies. Old-fashioned Hershey’s is good and inexpensive.
• Vanilla extract: A key flavoring.
• Salt: Enhances the flavors of other ingredients. I prefer to use a fine kosher salt, Redmonds is my go-to brand.

Fats:

• Unsalted butter: The most commonly used fat, adds flavor and structure.
• Vegetable oil: Some recipes call for oil instead of butter.
• Shortening: Used in some recipes to create a different texture. Crisco sticks are always in my pantry.

Eggs:

• Eggs: Act as a binder and help with rising.

Mix-ins and Flavorings:

• Chocolate chips: Essential for chocolate chip cookies.
• Nuts (walnuts, pecans, almonds): For added crunch and flavor.
• Dried fruits (raisins, cranberries): For oatmeal and other cookies.
• Spices (cinnamon, nutmeg, ginger): For spice cookies.
• Extracts (almond, lemon, peppermint): For flavor variations.

Specialty Items:

• Rolled oats: For oatmeal cookies.
• Unsweetened chocolate or chocolate bars: For melting or chopping into chunks.
• Molasses: For gingerbread and other rich cookies.

Essential Cookie Baking Utensils:

• Mixing bowls: Various sizes for different stages of mixing.
• Measuring cups and spoons: For accurate ingredient measurements.
• Hand mixer or stand mixer: For creaming butter and sugar, and mixing dough. I love my KitchenAid Hand Mixer .
• Wooden Spoon: Many recipes can be whipped up with just a good spoon, perfect for midnight baking!
• Spatulas: For folding in ingredients and scraping bowls. I have a flat wooden spatula I purchased from a French Cook store, love it!
• Cookie scoops: For uniform-sized cookies. This cookie scoop holds 4 teaspoons of dough, which is a great size for most recipes. You want one that has a smooth spring action.
• Baking sheets: Preferably heavy-duty, rimmed ones. I use Nordic Ware Half Sheet and USA Pans Quarter Sheet, they are made well and don;t warp!
• Parchment paper or silicone baking mats: For lining baking sheets.
• Wire racks: For cooling cookies after baking.
• Rolling pin: For rolling out dough for cut-out cookies.
• Pastry Board: For when you make rolled cookies. You will see my Epicurean Board in my photos. I also have beautiful marble pastry board, however its pretty heavy and the older I get the less I drag it out on the counter, but I highly recommend one if you can.
• Cookie cutters: In various shapes for making fun and festive cookies.
• Oven thermometer: To ensure your oven is at the right temperature, as oven dials can be inaccurate. This is SOOOO important, it was a game changer when I checked my oven and realized why I was having trouble baking was because my oven was 25 degrees off!