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Sam Muir-Eatock posted an update
Hello everyone!
Today I baked ginger cookies from Anna Gordon’s American Cookies course. They turned out lovely, but I struggled to make all of them the same size.
Do you have any tips or recommendations for a good brand or type of measuring/portioning scoop?
pol sanchez, Judy Keegan and 2 others6 Comments-
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Scoolinary Team
Hi Sam! These look really good! Chef Anna Gordon recommends using a cookie scoop to portion the dough evenly, ensuring consistent size and even baking. The dough ball should be slightly conical on top so the cookies bake with a nice domed shape. If you don’t have a scoop, a kitchen scale helps keep portions uniform — stainless steel scoops with a lever are ideal. Some reliable cookie scoop brands you can look for are OXO, Vollrath, Norpro, and Cuisipro. Good luck with your next batch!
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@soldamiani Thanks Sol, I’ll check out some of those brands and see which one suits my liking.
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Scoolinary Team
@sammuir-eatock We hope you find the best for you a.s.a.p. Have a lovely day!
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Stagier
They turned out fantastic. ♥️
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I use the small icecream scoop. You can usually buy them in a pack of three. Also you can portion the dough and weigh it using digital scales. Where i work we make cookies for catering platers and each cookie is 100g.
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