This article will be all about tools I have used throughout my baking journey that I love! I have attached links to amazon for most of these tools! Kitchen Aid Stand Mixer - https://amzn.to/4oBijvc I am spoiled to say the least that I have always had access to a stand mixer. Our stand mixer is a beautiful red one, but I love neutral colors like black in case your style of kitchen ever changes, your mixer will always match! Baking is a lot easier to do when you are not breaking a sweat, so let the mixer do it for you. We have two kitchen aids in our home, both almost two decades or older, and have never given us a problem. We make everything in them, bread, cookies, cakes, icing, etc. I also find a stand mixer as a time saver, as I can turn it on and walk away while measuring out other items or cleaning up. Silicone Spatulas - https://amzn.to/4uMOHwy I recently got this specific set of spatulas for Christmas and even though it seems like not a big deal to have different sizes, I can confidently say that they have improved my life! That sounds dramatic but I promise you, the different sizes and shapes find use at any moment in time. The design is one sleek, continuous tool which prevents the separation/breaking of the handle from spatula like other tools I have had. Easily cleanable and heat safe. I got the colorful pack but they have multiple options for colors. Silicone Baking Mats - https://amzn.to/4en8BcI Bought originally to start my macaron journey, these baking mats are by far my favorite and a lot easier to deal with than parchment paper, in my opinion. I use them for most other cookies to prevent really hard bottoms, yet you can still achieve crispy bottoms. The best feature of these mats is how easy they clean up. Which is a big part of the baking process that we like to ignore but these will make that easier. Piping Tips - https://amzn.to/4xB0D7j For anyone wanting to buy a starter kit for decorating, this is the kit. It provides every basic tip and more to start your journey on decorating. It also comes with the round tip that I use for macaron baking that allows for cleaner, rounder dispensing of the batter. It also comes with a tool that allows you to detach tips and replace with others without having to redo. It also comes with piping bags that are of great quality. Piping Tips PT. 2 - https://amzn.to/4viLA0j If you find that you love decorating, this is the second kit I bought for more piping tips. I love several of the tips, especially for flower designs! This kit also gives you bag ties and reusable bags. I like reusable bags because I usually don't want to spend more money on disposable things. Stackable Wire Cooling Racks - https://amzn.to/4fS6G0M Like the picture above, I can bake hundreds of cookies in one day, so I need more space to cool my cookies. These stackable cooling racks optimize the minimal space I already have to cool cookies while I keep baking. You may not think you need it but you do, just trust me on this one. Cookie Scoops -https://amzn.to/3SyTjc8 These three cookie scoops (ice cream scoops) are the best for multiple reasons. One, it is easy to scoop and drop onto the baking sheets. Two, consistency with how much dough goes into each cookie. I suggest you get the three different sizes. For me, I use the medium size for the majority of my cookie sizes, but if I want to stuff a cookie I use the small cookie scoop for the filling and the large scoop for the dough. So you will find yourself using the different sizes. Mixing Bowls w/ Lids - https://amzn.to/4eAg1b8 If you would have asked me a year ago what I thought about this, I would say a waste of your money. If you ask me now, I would say it is a life changer. All credit is due to my bestfriend/roomate, she had a small set of these and I found myself obsessed with them. We even used them to store goods after baking, like bread and cookies. They are genuinely so universal, where you can use them during the baking process when dough needs to chill and you don't want to fumble around with plastic wrap. Kitchen Scale - https://amzn.to/4ekw7XJ Lately, I find myself using the kitchen scale more and more, especially with sourdough baking. Most recipes go by measurement for preciseness, this also allows you to do foreign recipes where they use metric rather than US customary. The scale doesn't stop there, I use it to evenly divide doughs and weigh out baking dishes like cake pans! Curved Silicone Scraper - https://amzn.to/43HDmmt Last on my list is another item that I thought was pointless until I used it for the first time! Yes, you can use your spatulas but I will say, for batters and icings this scraper allows you to grab for and cover more surface area in the bowl when scraping. This is one of those things that I heavily suggest for those who make cakes and icings, but also good for cookies. You will also realize how much clings to the side of the bowl that you could potentially be wasting!

Not to be confused with the French cookie, Macarons, this underrated coconut cookie offers an easy yet different cookie that is packed full of chewy coconut texture and enough sweetness to put a smile on your face! This cookie is gluten free if you use a GF flour of your choosing. I have only personally used almond flour, and find it amazing. Note on gluten free at bottom. This cookie is super easy, not requiring any baking soda or powder and very few ingredients, it is a great beginner cookie! These can be made with or without a chocolate bottom for extra added flavor! Recipe Time: 1 hour Yield: 36 Ingredients 1 bag (14oz) Sweetened Coconut Shreds 1 can (14oz) Sweetened Condensed Milk 2/3 C. Almond Flour (can use All-purpose) 1/2 tsp. Salt 2 tsp. Vanilla Extract Optional chocolate bottom: 1/2 C. Chocolate chips (dark or semi-sweet work) 1/4 Tbs. coconut oil Instructions: Pre-heat oven to 375 degrees Fahrenheit. Combine all ingredients in a bowl, either normal bowl or stand mixer. Mix until everything is incorporated. Take a cookie scoop or a tablespoon and scoop on a lined cookie tray. ( I used silicone mats) Bake for 15 minutes or until golden on top. If unsure, check the bottom of one cookie carefully for a golden brown bottom. Let cool. Ready to eat! Optional added chocolate: In a small sauce pan, heat coconut oil on low. (Be patient) Once melted and thoroughly heated, add chocolate chips. Stir. When all chips are melted, dip the bottoms of the macaroon in, and place back on the mat to cool. Freeze for 10 minutes to ensure a hardened chocolate bottom, or wait until the chocolate firms at room temp. (Around 30 minutes to 1 hour depending on humidity and temperature.) Notes: This recipe is gluten free under the assumption that none of the products bought have come into contact with gluten. Ensure that all your products certify that they are gluten free if you are severaly allergic. I like the cookie with both chocolate and without. I eat it with my iced latte in the morning. If I had to choose a chocolate, I would pick dark. This cookie can be frozen for up to six months in a container. Can be store in a container or bag on counter at room temp.

Love the hard shell on this chocolate candy and want to add to everything? This beginner friendly M&M cookie that will surely satisfy all the cravings! This cookie is very straight forward like the other beginner recipes! The additives can be changed around with whatever you would like to add like oreos, cereals, etc. The M&M can be large or small ones, seasonally changed to the holiday or event to add a pop of color to any dessert table. Recipe Time: 1 hour Yield: about 40 cookies Ingredients: 1 C. Butter, softened ¾ C. Granulated Sugar 1 C. Brown Sugar (light or dark, preferably light) 1 tsp. Baking Soda ¼ tsp. Salt 1 egg 1 tsp. Vanilla Extract 2 C. mini M&M 2 ¼ C. All-purpose Flour Directions: Preheat the oven to 375℉. In a stand mixer (or bowl), add butter and beat butter for 2 minutes. Then add granulated sugar and brown sugar. Beat the sugars and butter mixture till creamed together, around 2 minutes. (Not too long, just enough to break the sugar down.) Throw in the baking soda and salt next to ensure a well incorporated mixture. Add the egg and vanilla. Stop after somewhat incorporated in the mixture, scrape down with a spatula. Next, add the M&M. Lastly, add the flour in. The mixture will be sticky but that is the perfect consistency. Scoop onto baking sheets. I use a tablespoon sized cookie scoop to ensure even and easy dough balls. (see notes about size) Place the dough about 2 inches apart from each other so cookies do not spread into each other. Bake for 9-11 minutes, or until light brown. Let cookies cool for a few minutes on the pan, then transfer to a cooling rack to finish cooling. Enjoy! Beating the Butter: Use softened butter, if unable to sit of counter for a couple of hours, place sticks in microwave for 5 second intervals to avoid melting. Creaming the Sugar: Next, add the sugars, cream for several minutes to break down the sugar granules. Depending on the season, the sugar and creaming will act a little different. Colder season, even being inside, the creaming might become stiffer than normal. Hotter seasons, the granules might clump together in the bags. Adding the salt and soda: These too are really important to flavor and cookie chemistry. Making sure it is evenly distributed in the cookie is important so do it when it will be more incorporated. Eggs and extract: Don't overmix this, it will help bind the flour better to the mixture if it has something to hold onto. Checking the dough: I've placed two examples: 1) shows not enough flour, it is more grainy. The seconded shows a more together dough, more playdough like. Yet it will feel sticky still, that is okay. Notes: I always use salted butter, I don’t find a difference in either. If you think the cookies are too salty, I’d cut back on the salt or cut out the salted butter. All based on personal preference. Adding the baking soda and salt earlier into the mixture when it is creamier helps to ensure a nice mix. This also cuts out the prepping the flour in a bowl with the soda and salt because I never prep like that. I always encourage measuring the ingredients exactly, scooping the mixture into the cups and leveling them off ensures consistency. To have the picturesque look to your cookies, add some pieces to the top of the dough, or even roll in some sugar. I normally use a tablespoon sized scoop but for a bigger cookie, use an ice cream scoop size. I assume it's around 2 tablespoon sized?

Who doesn't love the classic cereals of childhood? Rich with their delightful fruity, crunchy sweetness. The colorful beauty of this cookie will be such a delight to add to any tray or gift. This is another one of the easy cookies for beginners. Simple recipe with a simple additive. Want to spruce it up, you can add some fruity pebbles to the top and/or add a simple icing to the cookie. I'll share the simple icing down below, the most basic kind of icing that can be added to anything, and spruced up for anyone's liking. Most people love and prefer the fruity pebbles, but I must admit that I like the cocoa pebbles, so I suggest even trying that instead! Simple Icing All you need are two things, water and powdered sugar. Mix the two until runny liquid, not too liquidly, just enough for a drizzle. Drizzle of the cookies or dip them, depending on preference for icing. Some ways to spice this up? Milk instead of water. Most liquids will do just fine, just remember that some things spoil if not refrigerated. Another way, add vanilla or almond extract. Cinnamons or any spice you so please. Knowing the basic recipe can lead you to confidence and the ability to progress. I don't have the icing on the cookies in the picture because I just don't like to add icing to many things, or very little icing. Recipe Time: 1 hour Yield: about 40 cookies Ingredients: 1 C. Butter, softened ¾ C. Granulated Sugar 1 C. Brown Sugar (light or dark, preferably light) 1 tsp. Baking Soda ¼ tsp. Salt 1 egg 1 tsp. Vanilla Extract 2 C. Fruity Pebbles 2 ¼ C. All-purpose Flour Directions: Preheat the oven to 375℉. In a stand mixer (or bowl), add butter and beat butter for 2 minutes. Then add granulated sugar and brown sugar. Beat the sugars and butter mixture till creamed together, around 2 minutes. (Not too long, just enough to break the sugar down.) Throw in the baking soda and salt next to ensure a well incorporated mixture. Add the egg and vanilla. Stop after somewhat incorporated in the mixture, scrape down with a spatula. Next, add the fruity pebbles. Lastly, add the flour in. The mixture will be sticky but that is the perfect consistency. Scoop onto baking sheets. I use a tablespoon sized cookie scoop to ensure even and easy dough balls. (see notes about size) Place the dough about 2 inches apart from each other so cookies do not spread into each other. Bake for 9-11 minutes, or until light brown. Let cookies cool for a few minutes on the pan, then transfer to a cooling rack to finish cooling. Enjoy! Beating the Butter: Use softened butter, if unable to sit of counter for a couple of hours, place sticks in microwave for 5 second intervals to avoid melting. Creaming the Sugar: Next, add the sugars, cream for several minutes to break down the sugar granules. Depending on the season, the sugar and creaming will act a little different. Colder season, even being inside, the creaming might become stiffer than normal. Hotter seasons, the granules might clump together in the bags. Adding the salt and soda: These too are really important to flavor and cookie chemistry. Making sure it is evenly distributed in the cookie is important so do it when it will be more incorporated. Eggs and extract: Don't overmix this, it will help bind the flour better to the mixture if it has something to hold onto. Checking the dough: I've placed two examples: 1) shows not enough flour, it is more grainy. The seconded shows a more together dough, more playdough like. Yet it will feel sticky still, that is okay. Notes: I always use salted butter, I don’t find a difference in either. If you think the cookies are too salty, I’d cut back on the salt or cut out the salted butter. All based on personal preference. Adding the baking soda and salt earlier into the mixture when it is creamier helps to ensure a nice mix. This also cuts out the prepping the flour in a bowl with the soda and salt because I never prep like that. I always encourage measuring the ingredients exactly, scooping the mixture into the cups and leveling them off ensures consistency. To have the picturesque look to your cookies, add some pieces to the top of the dough, or even roll in some sugar. I normally use a tablespoon sized scoop but for a bigger cookie, use an ice cream scoop size. I assume it's around 2 tablespoon sized?

Coconut, the underrated additive among the masses, yet loved by bakers. This cookie is sweet, nutty yet not overwhelming. It is delightfully easy cookies, perfect for a simple sweet treat, beginner cookie, or an afternoon tea addition. The chewy coconut cookie finds itself a part of my list of "easy beginner cookies", to help slowly guide and build confidence in new bakers. I personally find cookies to be of the easiest kind of sweet to start with, most are straight forward with few simple techniques to make. I'll suggest a few tips and tricks to help get the most out of this, and even a way or two to spruce up the cookie. Firstly, I don't toast the coconut shreds when I put them in the cookie to maintain that chewier texture, yet if you want to toast the tops with a more dramatic flair, take the cookie dough ball and dip the top into some coconut shreds. This will add a picturesque, decorative abstract to the cookie. Now, this does not improve the cookie by any means other than appearance. I sometimes find appearance to be fun to have and play with but I rather pride myself of taste than look. Anymore, some of the decorative additions to cookies and cakes ruin the taste because it is overbearing. Some cookie tips and tricks! Mostly, basic cookies don't have any special wrist technique or need for fancy equipment. They can be made in a simple bowl, hand mixer or stand mixer. Fortunately, I have a stand mixer which I love as it allows me to do other things while it works! Yet, a simple bowl and whisk or spoon shall work. Firstly, creaming the butter is the key to cookies. For years, I avoided creaming the butter, thinking it was a waste of time, yet it is not. This takes the butter being soft, not melted, but if you are like me, you never have enough time or remember to set the butter out for awhile. So just be careful not to microwave the butter to long. A little bit of melting is okay. The first thing you add to the bowl is the butter, cream that. You'll notice a change in color, to a softer yellow or white. It may even look fluffier, yet you do not have to overdo it. Add the sugars next, this is where it might seem fluffier after you mix for a minute or two, enough to really incorporate the sugars to allows for an even distribution. Speaking of evenly distributing, add the baking soda's/powder and salts at this point so it does not get tied up in one spot of the dough. The mixture at this point is very creamy and allows for easier distribution of the leavening agents. Second, don't overmix past this point. Adding the eggs and vanilla will not need extensive beating, rather just an introduction. Most recipes say to add the additives like chips or shreds after the flour, I prefer to do it before. Again, it is easier distribution of the mixture and evenness of the pieces. Again, just mix enough that it is somewhat incorporated. Adding the flour, most smaller recipes that call for 2-3 cups of flour are the exact need for that recipe, but I suggest only adding a cup or half cup at a time to get the batter exactly right. This might be "advanced" knowledge to ask of new bakers to feel the texture/consistency of the dough but knowing it after several successful attempts will make you a more confident baker. Most drop cookie doughs should be somewhat sticky yet not super sticky yet not like playdough or dry. Since I can't show you the feeling through a picture or words, you'll just have to take the time on this one. Third, if you find that your dough is too dry and crumbly, or even just too tough to scoop, stop immediately! It is okay to fix, don't waste your time trying to continue. Most times this is too much flour, so add more butter. Easiest way is to melt/soften the butter and incorporate a little at a time, like 2-3 tablespoons. If you have chocolates in your mixture, just be careful of accidently melting them with too hot of butter. Recipe Time: 1 hour Yield: about 40 cookies Ingredients: 1 C. Butter, softened ¾ C. Granulated Sugar 1 C. Brown Sugar (light or dark, preferably light) 1 tsp. Baking Soda ¼ tsp. Salt 1 egg 1 tsp. Vanilla Extract 2 C. Coconut shreds 2 ¼ C. All-purpose Flour Directions: Preheat the oven to 375℉. In a stand mixer (or bowl), add butter and beat butter for 2 minutes. Then add granulated sugar and brown sugar. Beat the sugars and butter mixture till creamed together, around 2 minutes. (Not too long, just enough to break the sugar down.) Throw in the baking soda and salt next to ensure a well incorporated mixture. Add the egg and vanilla. Stop after somewhat incorporated in the mixture, scrape down with a spatula. Next, add the coconut. Lastly, add the flour in. The mixture will be sticky but that is the perfect consistency. Scoop onto baking sheets. I use a tablespoon sized cookie scoop to ensure even and easy dough balls. (see notes about size) Place the dough about 2 inches apart from each other so cookies do not spread into each other. Bake for 9-11 minutes, or until light brown. Let cookies cool for a few minutes on the pan, then transfer to a cooling rack to finish cooling. Enjoy! Beating the Butter: Use softened butter, if unable to sit of counter for a couple of hours, place sticks in microwave for 5 second intervals to avoid melting. Creaming the Sugar: Next, add the sugars, cream for several minutes to break down the sugar granules. Depending on the season, the sugar and creaming will act a little different. Colder season, even being inside, the creaming might become stiffer than normal. Hotter seasons, the granules might clump together in the bags. Adding the salt and soda: These too are really important to flavor and cookie chemistry. Making sure it is evenly distributed in the cookie is important so do it when it will be more incorporated. Eggs and extract: Don't overmix this, it will help bind the flour better to the mixture if it has something to hold onto. Checking the dough: I've placed two examples: 1) shows not enough flour, it is more grainy. The seconded shows a more together dough, more playdough like. Yet it will feel sticky still, that is okay. Notes: I always use salted butter, I don’t find a difference in either. If you think the cookies are too salty, I’d cut back on the salt or cut out the salted butter. All based on personal preference. Adding the baking soda and salt earlier into the mixture when it is creamier helps to ensure a nice mix. This also cuts out the prepping the flour in a bowl with the soda and salt because I never prep like that. I always encourage measuring the ingredients exactly, scooping the mixture into the cups and leveling them off ensures consistency. To have the picturesque look to your cookies, add some pieces to the top of the dough, or even roll in some sugar. I normally use a tablespoon sized scoop but for a bigger cookie, use an ice cream scoop size. I assume it's around 2 tablespoon sized?

The classic chocolate chip cookie recipe is not anything new or innovative but a tried and true recipe that is insanely popular among the masses. Take these to any function and people will be asking for the recipe time and time again. (Based on true events) Do this recipe to the exact "T" and you will not be disappointed. Time: 1 hour Yield: about 40 cookies Ingredients: 1 C. Butter, half melted/half soft (see notes) ¾ C. Granulated Sugar ¾ C. Brown Sugar, packed 1 tsp. Baking Soda ¼ tsp. Salt 1 egg 1 tsp. Vanilla Extract 2 C. Semi-sweet Chocolate Chips 2 ¼ C. All-purpose Flour Directions: Preheat the oven to 375℉. In a microwave safe bowl, take butter and melt for 20 seconds or stop when the butter is soft with a little melted butter all around. In a stand mixer (or bowl), add butter, and beat butter for 1 minute. Then add granulated sugar and brown sugar. Beat the sugar and butter mixture till creamed together, around 2 minutes. (Not too long, just enough to break the sugar down.) Throw in the baking soda and salt next to ensure a well incorporated mixture. Add the egg and vanilla. Stop after 1 minute of mixing, scrape down with a spatula, and mix again to ensure all butter is off the side of the bowl. Next, add the chocolate chips. (Personally like to do this before flour, doesn’t make a difference if you do after) Lastly, add the flour in. The mixture will be sticky but that is the perfect consistency. Scoop onto baking sheets. I use a tablespoon sized cookie scoop to ensure even and easy dough balls. Place the dough about 2 inches apart from each other so cookies do not spread into each other. Bake for 9 minutes, or until light brown. Let cookies cool for a few minutes on the pan, then transfer to a cooling rack to finish cooling. Enjoy! Notes: The butter technique is something that I do for two reasons. First, I never soften butter on the counter due to impromptu baking habits. Second, I find the half melted state makes my cookies spread just enough, and leave a nice color. I always use salted butter, I don’t find a difference in either. If you think the cookies are too salty, I’d cut back on the salt or cut out the salted butter. All based on personal preference. Adding the baking soda and salt earlier into the mixture when it is creamier helps to ensure a nice mix. This also cuts out the prepping the flour in a bowl with the soda and salt because I never prep like that. Adding the chocolate chips in before the flour helps evenly distribute the chips throughout the dough mixture before the dough becomes too thick. Again, just a personal preference. I always encourage measuring the ingredients exactly, scooping the mixture into the cups and leveling them off ensures consistency.