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Make your drop cookies the best they can be with cookie scoops!
Cookie scoops are among my most recommended baking tools. I have several in different sizes, and they get used quite frequently. For those of you unfamiliar with cookie scoops, they are spring-loaded scoops that help you scoop and measure batters and dough.
Despite referring to them as cookie scoops, they aren’t just for cookies! I also use for portioning muffins, cupcakes, and other times I need to portion dough evenly. I even use them for transferring cake batter to Bundt pans with less mess. They’re also great for scooping ice cream (of course) and whipped cream. (Don’t forget them for cooking, too. They’re so helpful for making things like meatballs!)
Cookie scoops come in lots of sizes to suit whatever you need. They are available in tablespoon sizes, but you may also find them available in disher sizes. (Look for the size on the inside of the scoop.) Those sizes are a reference for ice cream scooping. For instance, a #20 scoop would give you 20 scoops from a quart of ice cream. So, the bigger the number, the more scoops you’ll get and the smaller they’ll be. Those numbers aren’t necessarily all that helpful if you’re scooping cookie dough, though. So, here is a guide that shows those disher sizes in tablespoons as well as their volume in ounces.
All that data is wonderful, isn’t it? You are now armed with plenty of info to get you scooping. What all of that can’t tell you, though, is how big your baked cookies will be. There are just too many factors involved to make that kind of prediction. Different doughs spread differently due to ingredients, temperature, pans, and many other things. You can have a rough idea, though, with some common sense. A tablespoon of dough isn’t likely to give you a huge 4-inch cookie, right?
There are other sizes, too, but these are the most likely to be helpful in baking. I have a range of sizes to fit lots of uses. As you can see, most of the sizes don’t fit a perfect tablespoon size, so just choose something that’s close. If you need 2 tablespoons of cookie dough, then a #30 scoop is just fine. These are the cookie scoops that I use most:
Cookie Scoop Sizes in My Kitchen
- 1 tablespoon
- 1 & 1/4 tablespoons
- 1 & 1/2 tablespoons
- 2 tablespoons
- 3 tablespoons
- 4 tablespoons
Here’s one more tip for you about using a cookie scoop. Don’t make a rounded scoop. You want to make a dome shape that’s flat on the bottom to make sure you’re using the correct amount of dough. If your recipe directs you to make balls of the dough, I recommend scooping first and then forming a ball.
There are so many advantages to using cookie scoops. They’ll easily give you the same size cookies, muffins, or whatever you’re scooping. Keeping everything the same size and portion will help those things bake evenly. If you have some portions smaller or larger, they will not need the same baking time and can create inconsistent results. Having every cookie or muffin or cupcake the same size is also visually appealing and satisfies the perfectionist in me.
Now that you’re armed with all this knowledge of cookie scoops, I hope you’re inspired to get baking. Once you’ve used scoops for making cookies or muffins or whatever else you’re scooping, I think you’ll come to find them indispensable!
Great Ways to Use Cookie Scoops
- Drop Cookies
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