Cold weather, warm ovens, and a kitchen that smells like vanilla and cinnamon. Whether you are baking for Thanksgiving dessert, a Christmas cookie exchange, or just a cozy weekend, these are the tools worth having on hand.
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Ten Holiday Baking Essentials
1. KitchenAid Classic 4.5-Quart Tilt-Head Stand Mixer
The workhorse of the holiday kitchen. It handles cookie dough, biscuits, pie crust and whipped cream without tiring your arm, and the tilt-head makes it easy to scrape the bowl.
2. Hamilton Beach Stand and Hand Mixer
A budget-friendly pick that does double duty. Use it on the counter for big batches or lift it out to hand-mix a quick batch of frosting.
3. Nordic Ware Aluminum Half Sheet Pans, 2-Pack
Made in the USA and loved for even browning. Two pans means one batch can bake while the next one is being scooped.
4. GoodCook Nonstick Baking Pan with Raised Wire Rack
Bake and cool on the same set. The raised rack is handy for roasting, too, once the cookie marathon is over.
5. Spring Chef Stainless Steel Cooling Rack
Heavy duty and oven-safe, with a tight grid so small cookies do not slip through. Essential for crisp bottoms and cooling pies.
6. Farberware Classic Wood Rolling Pin
A traditional wooden pin for pie crusts, sugar cookies and biscuits. Simple, sturdy and exactly what your grandmother would use.
7. Non-Slip Silicone Pastry Mat
Roll dough right on the counter without it sliding, and skip the flour mess. Printed circles help you size crusts and cookies.
8. Pyrex Glass Measuring Cups, 3-Piece Set
Classic glass cups for liquids, with easy-to-read markings. They go from the counter to the microwave for melting butter.
9. TILUCK Stainless Steel Measuring Cups and Spoons Set
A complete 10-piece set for dry ingredients. Accurate measuring is the secret to cookies that come out the same every time.
10. Round Biscuit and Cookie Cutter Set, 12 Pieces
Graduated round cutters for biscuits, scones, tea cookies and thumbprints. A Southern holiday table staple.
A Few Baking Day Tips
Bring butter and eggs to room temperature before you start. Chill cookie dough for at least 30 minutes for cleaner shapes. Rotate your pans halfway through baking for even color, and let cookies rest on the sheet for two minutes before moving them to the rack.