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Christmas Cookie Baking by Weight
Weigh your dough and every cookie comes out the same size: the middle cookie in this guide uses about 26 g of dough each.
Cookie dough weights
| Cookie | Makes | Total dough* | Per cookie |
|---|---|---|---|
| Gingerbread Cookies | 30 | 807 g | 27 g |
| Cut-Out Sugar Cookies | 36 | 846 g | 23 g |
| Butter Shortbread | 16 | 571 g | 36 g |
| Snickerdoodles | 36 | 1,012 g | 28 g |
| Mexican Wedding Cookies (Polvorones) | 36 | 529 g | 15 g |
| Chocolate Chip Cookies | 48 | 1,261 g | 26 g |
| Peanut Butter Cookies | 30 | 531 g | 18 g |
*Sum of the ingredients we can weigh from cited charts (eggs, flour, sugar, butter and so on); small spices and add-ins without a cited weight are left out, so real dough is a touch heavier. Portion with a scale: divide total dough by the count.
Scaling batches
Multiply every gram by the same number. Doubling a 270 g-flour recipe? Use 540 g. For 1.5×, multiply by 1.5. Eggs are about 50 g each (large), so a 1.5× batch with 2 eggs needs 150 g of beaten egg. The recipe scaler does this for any recipe.
Cookie exchange calculator
Bake a few extra for breakage and tasting.
Weights from the King Arthur Baking ingredient weight chart and USDA FoodData Central, totaled from each recipe on this site.