Cookie Scoop Sizes

Cookie scoops and dishers are sized by a number — #40, #30, #20 — that means how many level scoops fill a US quart. This chart converts every common size into tablespoons, ounces and millilitres, suggests what each is good for, and the calculator tells you how many cookies, muffins or meatballs you’ll get from a batch with the scoop you have.

What the scoop number means

Portion scoops, also called dishers, are traditionally numbered by how many level scoops it takes to fill one US quart (32 fluid ounces, about 946 ml). So a #16 scoop holds 32 ÷ 16 = 2 fluid ounces — a quarter cup — and a #40 holds 0.8 fluid ounce, about 1.6 tablespoons. The bigger the number, the smaller the scoop. Many manufacturers also colour-code the handles, but colours are not standard between brands, so rely on the number.

Cookie scoop size chart

Values are for level scoops. A slightly rounded scoop holds roughly 10–20% more.

Why bakers use scoops

• Every cookie is the same size, so they bake evenly and finish at the same time.
• It’s faster than two spoons and less messy.
• Consistent portions make batch yields and costs predictable — important for bake sales and small businesses.
• Round, uniform dough balls give neat, round cookies.

How to use the calculator

1. Choose your scoop number — it is usually stamped on the scoop’s blade or handle.
2. Enter your batch size in cups, millilitres or grams of dough.
3. For grams, adjust the dough density if needed — most cookie doughs are around 1.0–1.2 g per ml.
4. Choose level or slightly rounded scoops.
5. Read how many scoops the batch makes and how many baking sheets you need at 12 per sheet.

Worked example

A chocolate chip cookie recipe makes about 5 cups of dough. With a #40 scoop (23.7 ml, just over 1½ tablespoons) the batch gives about 50 level scoops — just over four baking sheets of 12. With a #20 scoop for bakery-style cookies the same dough makes about 25 cookies, and with a #16 scoop about 20, so plan on fewer, bigger cookies and a few extra minutes in the oven.

Baking tips for scooped cookies

• Leave about 2 inches between dough balls; bigger scoops need more space.
• Chill very soft dough for 30 minutes so it scoops cleanly and spreads less.
• Level the scoop against the side of the bowl for consistent portions.
• Larger cookies need a lower oven or longer bake — check the centre sets while the edges are golden.
• Rotate the tray halfway through for even colour.

Choosing a scoop

• Look for stainless steel with a squeeze or thumb-release mechanism that sweeps the bowl clean.
• Check the number stamped on the scoop rather than relying on a “medium” or “large” label.
• For stiff doughs, a sturdy spring and a comfortable grip matter more than size.
• A set of three — around #60, #40 and #20 — covers most home baking.
• Dishwasher-safe is convenient, but hand washing keeps springs working longer.

Freezing scooped dough

Scoop cookie dough onto a lined tray, freeze until firm, then store the balls in a freezer bag labelled with the scoop size, oven temperature and time. Bake straight from frozen, adding a minute or two. Portioned frozen dough means fresh cookies whenever you want a few.

Converting a recipe’s yield

Recipes often say “makes 24 cookies” without saying how big. If yours made far more or fewer, the recipe probably used a different scoop. Measure the dough in cups, then use the calculator to see which scoop gives the stated yield — and pick a scoop that gives the size you prefer. Remember to adjust baking time: bigger cookies need longer at the same temperature.

Beyond cookies

The same scoops portion muffin and cupcake batter (#16 for standard tins, #12 for jumbo), meatballs (#20–#40), melon balls and ice cream (#8–#16), mashed potatoes and rice for plated meals (#8), and energy balls or truffles (#60–#100). Food businesses use dishers to control portion costs.

Privacy

The calculator runs in your browser; nothing you enter is stored.