Cookie Scoops are one of my favorite kitchen tools! From perfectly portioned cookies to meatballs, every kitchen needs a set! Find out why to use them, the sizes for each, and which ones I find are the best!
Why you need a Cookie Dough Scoop
One of my most used utensils in the kitchen has to be my cookie scoops. From creating perfectly portioned, uniformed cookies to scooping thousands of meatballs, these tools are definitely a must-have!
And let’s not forget about using these as a melon baller, either!
What Cookie Scoop is Best?
So I’ve been a HUGE fan of Jenaluca scoops for years. Being both a Chef and Engineer, I’m SUPER picky about the tools and products I use. These are heavy-duty, professional-grade, and do not rust. I’ve tried those other scoops that you can order at those home party shows, and while they are decent, they aren’t these. I’ve broken those other ones countless times, and it’s just not worth the hassle.
These ones are EXCEPTIONAL, RELIABLE, and make the perfect gift!
Let’s Talk Cookie Scoop Sizes
Normally, you should scoop your soft cookie dough, level off the top, and you’ll have the same-sized cookie every time. That’s how I was taught, but as you can see, I prefer to mound the tops of my dough just a bit above. This is my preference, as I ensure that the dough mounds are all the same height. You can do either way.
They have 5 different sizes ranging from Small (Mini) to Jumbo with each having various purposes.
Disher Scoop Sizes
Disher is a term used for ice cream scoops. It’s based on the number of level scoops to fill a 32-ounce container of ice cream. So if you look at the table below, it would take only 8 Jumbo Scoops to fill that container.
Adjust Baking TIme to your Cookie Dough Scoop Sizes
Naturally, the larger the dough, the longer it’ll need. However, other factors like fat content, softness of dough, and so forth can also play into these factors, so please use these numbers below as a GUIDE. You know your cookie dough and oven best.
- Small/Mini – between 5-6 minutes where they will be soft and just slightly underbaked (they have some carryover baking time while resting on the pan).
- Medium – between 6-8 minutes
- Large – 10-12 minutes
- Extra Large – 12-15 minutes
- Jumbo – 14-18 minutes, but with these, you need to adjust your temperatures as you do not want the tops to burn and the inside to remain raw.
Using A Cookie Scooper
I want to share a few tips and tidbits to help you use your cookie scoops.
- Use soft dough. I will make my cookie dough, scoop it out, place it onto a parchment-lined pan, and then chill it. Or pop it into the freezer to flash-freeze. Never use it on cold/stiff dough.
- Handling Super Sticky Dough – Run the scoop under hot water, dry it, and then scoop your dough.
- Keep them clean – I know it’s basic knowledge, but check where the springs are and in the handles. The dough can get there sometimes.
- Dishwasher – these are dishwasher-safe. If you’re not using these, research your brand, as not all are.
- Making Dough Balls – if your recipe calls for dough balls, scoop the dough (flat bottom or rounded) and then spoon the dough into your hands to roll them into the ball.
- Other Uses – remember, these aren’t just for cookies. I use these just as much on meatballs. My Italian Wedding Soup is a breeze with the small cookie scoop!
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