From the Test Kitchen: Scoops
Perfectly portioned cookies, evenly filled pastries, uniform layers of buttercream—there’s a reason the bakers in our test kitchen never start a recipe without a scoop in hand.
The spring-loaded scoop, also known as a “disher,” is a simple tool with clever engineering that quietly transforms your baking. It starts with a stainless steel bowl for holding the dough or batter, and inside that bowl sits a wiper blade—the flat edge of the release arm that sweeps cleanly across the surface when you squeeze the handles. A built-in spring mechanism connects the handles, giving that satisfying “click” as it resets after each scoop.
Using a scoop ensures clean, consistent portions every time. Uniform scoops mean even baking: Everything finishes at the same time, and every treat looks just as good as the last. The result is smooth, one-handed portioning and neatly released dough, whether you’re making two dozen cookies or a tray of muffins. Plus, the pleasing “click” of the release never gets old.
SIZING SMARTS
Finding the right scoop can be tricky, though, because they’re sized in several ways: by number, volume, or diameter. The number stamped on the release arm tells you how many scoops make up one quart. For instance, a #40 scoop yields about 40 scoops per quart, or roughly 1½ tablespoons each. If your scoop doesn’t have a number, you can easily figure it out: Fill it with water and then pour the water into a measuring spoon or cup to see how much it holds. Once you know the volume, match it to a size using this chart.
OUR FAVORITE
Our test kitchen’s preferred brand of scoop is OXO. They’re sturdy, ergonomic, and comfortable even when you’re portioning dozens of cookies at once. The handles are cushioned, and the release mechanism stays smooth through repeated use.
Plus, each OXO scoop has its capacity etched right on the wiper blade (the small metal arm that sweeps the bowl clean). The engraving is subtle but incredibly handy—no guessing, no mystery sizing.
Small scoop: 2 teaspoons (roughly #70 scoop)
Medium scoop: 1½ tablespoons (roughly #40 scoop)
Large scoop: 3 tablespoons, or about 1.5 ounces (roughly #20 scoop)
And every OXO scoop is dishwasher-safe, so your cleanup is simplified, too. Once you start using spring-loaded scoops, you’ll wonder how you ever baked without them.
MORE THAN COOKIES
While scoops are famous for portioning cookie dough, they’re equally useful across all kinds of baking.
Evenly divide batter for muffins, cupcakes, and cake layers.
Scoop frostings onto cake layers for smooth, level filling.
Portion fillings into hand pies, turnovers, or pastries without overflow.
Divide pancake or waffle batter for uniform sizes every time.
Scoop before chilling: Portion cookie dough while it’s soft and then refrigerate the scooped dough before baking. Dough is easier to portion while soft, and it minimizes wear and tear to your scoops.
Level it off: For exact portions, scrape the scoop against the edge of the bowl to even it out before releasing. Consistency counts.
Find our favorite scoops at bakefromscratch.com/shoptheissue.
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