Free cookie batch calculator. Enter servings to find the flour in grams and the butter in grams you need for a cookie batch.
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Enter servings. This calculator allows 30 grams of flour and 20 grams of butter per cookie serving, then scales both quantities for your batch, dozen count, or party.
This cookie batch calculator works from servings, and the usual party rule is 2 to 3 cookies per person when other desserts are served, or 3 to 4 cookies per person when cookies are the main treat. A cookie exchange is different: guests often take home 4 to 6 cookies each, so plan a larger batch. Children at a decorating party eat about the same count as adults, but they also break and decorate extras, so add a 10 percent buffer for breakage.
A standard cookie recipe with about 3 cups of flour and 1 cup of butter makes about 24 medium cookies, which is 2 dozen. The same dough rolled thinner or cut smaller can give 36 mini cookies, while large 3 to 4 inch cookies drop the yield to 12 to 15. To find dozens, divide the cookie count by 12. For 100 guests at 3 cookies each, you need 300 cookies, which is 25 dozen and about 12 to 13 standard batches.
This calculator allows 30 grams of flour and 20 grams of butter for each cookie serving. For 12 servings, that is 360 grams of flour and 240 grams of butter, close to a standard batch scaled for medium cookies. Weigh flour rather than scooping it, because a scooped cup can hold 20 percent more flour and make dry cookies. Chill the dough for at least 30 minutes before baking so the cookies hold their shape.
Cookie size changes the batch math more than any other factor. Mini cookies at 1.5 inches need 3 to 4 per person, standard 2.5 inch cookies need 2 to 3 per person, and large decorated cookies at 3 to 4 inches need only 1 to 2 per person. Giant cookies at 5 inches count as one full dessert each. Decide the size before you calculate, then bake one test tray to confirm the yield for your cutter and dough thickness.
A small batch of 12 cookies suits a family evening without days of leftovers. Halve a standard recipe carefully: halve every ingredient, including eggs, by beating the egg and using half by weight. Small batch cookies bake in one or two trays, so you can test a new flavour without committing to a crowd sized batch. The same flour and butter per serving amounts apply at any batch size.
Cookie dough freezes well for up to 3 months, so bake ahead for a party and freeze the dough in disks. Baked undecorated cookies freeze for 1 to 2 months in airtight containers with parchment between layers. Decorated cookies keep at room temperature for about a week, but freezing them can spoil piped icing, so freeze them undecorated when possible. Thaw frozen dough overnight in the fridge before rolling, and thaw baked cookies in their container so condensation does not pool on the icing.
A standard batch with about 3 cups of flour makes about 24 medium cookies, or 2 dozen. Mini cookies raise the yield to about 36, and large cookies drop it to 12 to 15.
At 3 cookies per person, 100 guests need 300 cookies, which is 25 dozen. At 2 cookies per person with other desserts, 100 guests need about 17 dozen.
Plan 2 to 3 cookies per person when other desserts are served, 3 to 4 when cookies are the main treat, and 4 to 6 per person for a cookie exchange with take home boxes.
This calculator allows 30 grams of flour and 20 grams of butter per cookie serving. For 12 servings, that is 360 grams of flour and 240 grams of butter.
Yes, cookie dough freezes for up to 3 months in tightly wrapped disks. Thaw overnight in the fridge before rolling and baking.
Multiply every ingredient by the same factor, but mix large batches separately rather than one giant bowl. Most home mixers handle one standard recipe at a time.
Standard 2.5 inch cookies are the best party size: small enough for a good yield, large enough to decorate. Use 1.5 inch minis for dessert tables with many options.