Supplies & Recipes

New to cookie decorating or wondering what tools I love most? This supply list includes links to my favorite recipes, tipless bags, food colors, scribes, cutters, and more.

I update it regularly — so whether you’re taking a class or decorating at home, you’ll always have the latest links to my go-to products!

💡 Many of these are Amazon affiliate links — thank you for supporting All Good Things when you shop through them!

These are actual products and tools that I have personally used with my cookie’ing adventures. If you want other recommendations, not listed, just ask. I’m happy to help make your cookie journey as easy as possible!

Recipes

All Good Things Traditional Sugar Cookie Recipe - this is the recipe I use for my traditional flavored sugar cookies. Hope you love it!

All Good Things Orange Creamsicle Cookie Recipe - These cookies are pure sunshine—with a nostalgic twist that'll take you straight back to chasing the ice cream truck.

All Good Things Marshmallow Fluff Royal Icing Recipe - this is the recipe I use for my marshmallow fluff royal icing. Hope you love it.

All Good Things Churro Sugar Cookie Recipe - These churro-inspired sugar cookies are soft, sweet, and impossible to eat just one. 

All Good Things Vanilla Royal Icing Recipe - this recipe is yummy and pairs well with all sugar cookies.

Baking Supplies

Genie’s Dream Meringue Powder - This is the meringue powder I use to make my royal icing. I know there are less expensive brands - and I have tried a few of them, but in my opinion, genies makes my icing flavor better - and I love the shine and puff you can achieve when using it. The recipe is on the back of the bag also. Store it in a dark area (inside a cabinet) and it will last a long time. 

Scale - this is the scale I use for weighing my flour, eggs and royal icing.

Cookie Cooling Rack - I LOVE this cookie cooling rack. It has 4 racks and takes up very little space.

Half Sheet Baking Pans - I use Nordic Ware baking sheets. They are great because they do not warp in the oven. 

Cookie Spatula - Pricey, but worth it - this spatula slides under the cookie dough so much better than the regular spatulas I had. It’s super thin and helps keep you from crushing the sides of your cookies.

Non-Slip Baking Mat - I use this baking mat to roll my dough onto - it doesn’t slide, so I love it! 

Parchment Sheets: Parchment sheets are used when you roll your dough and when you bake your cookies. I love these because they come in different sizes to perfectly fit your baking pans. Dough should be rolled between two parchment sheets or a parchment sheet and a baking mat. The rolling pin should not touch the dough.

Adjustable Rolling Pin: This model from Amazon is similar to the one I use and love for its precision and ease of use.

Precision rolling pin: This rolling pin is a little pricier, but is actually the one I use now. I started with the adjustable one to determine the cookie thickness I preferred. Once I decided on a thickness, I bought this rolling pin and love, love, love it!!! 

Perforated baking mats - I actually use Chua baking mats primarily, but these perforated mats from Amazon are very similar. 

Chua baking mats - I love my Chua baking mats. I have them in the size for the pans I bake with most of the time. If you decide to order the Chua mats, be sure you know the size of your pan before ordering because you can NOT cut silicone mats, it's a health hazard AND the Chua mats cannot be returned.

Clear Vanilla Extract - I use clear vanilla extract in both my cookies and icing - this ensures your icing will stay pretty and white. My personal favorite is Danncys Mexican vanilla. These bottles are a super buy and will last for a long time. The flavor is very strong, so you can use less than most recipes suggest.

Cookie Flavor Emulsions- In addition to vanilla extract, I flavor both my icing and cookies with emulsions which have a stronger flavor in smaller doses. I love Lorann emulsions - butter vanilla is one of my favorites! I use it in almost all of my cookie recipes. If you want a delicious almond flavor, you can’t beat this one! And for citrus lovers, both Loranns lemon and orange are wonderful - I use them both in my signature recipe. To get a “nut free” nutty flavor, I use Lorann Princess in my signature recipe as well.

Royal Icing Flavor Emulsions - To flavor your royal icing, marshmallow and cream cheese are great!

Exacto knife - An exacto knife works great to cut out your cookie dough if you do not have a cutter.

Wood cookie stamps - I LOVE these and they are so easy to use. Dust the stamp with a little flour and then stamp into the dough. You’ll then need a 2.5” circle cookie cutter to cut the cookie out. They have sooo many designs. I have the skull, pumpkin and Christmas tree.

Jebblas cleaning wipes - these are perfect for cleaning your decorating area and counters. Wet, clean and throw them away!

Himalayan Salt - I love Sherpa pink himalayan salt. I use it in my cookie recipe (and other things I cook).

Gluten free flour - I turn sugar cookies into GF options using King Arthur GF flour.

Silicone spatula - These are a must for baking - I use these to scape my dough away from the sides of the mixing bowl, ensuring the ingredients combine and mix well. 

Dehydrator - the dehydrator that I have has been discontinued, but this is a great dehydrator, and very similar in size to mine. My dehydrator is the FIRST stop for my cookies once flooded. The dehydrator speeds the crusting process and also enhances the appearance of the finished cookie. 

Zester - I LOVE using a zester to clean up the edges of my cookies for a smooth (and sometimes straighter) look.

Decorating Supplies

Gel Colors: Chefmaster liqua gels - I use set B and set C for a good variety of colors. And for an antique finish on a cookie, I use Americolor white liqua gel - this is also great for making your icing bright white (which I always do).

• Chefmaster set B

• Chefmaster set C

• Chefmaster 12 color set

Glow in the dark dust - Add this edible petal dust straight to royal icing for cool glow in the dark colors (under black lighting).

Tipless Bags: Weeties tipless piping bags from Amazon - a personal favorite for their ease of use.

Cookie scribe and boo boo corrector: This is a must for cookie’ing. One side is used to smooth, settle and move your flood icing. The other side is used for removal of transfers and cleaning up “boo boos” on your cookies.

Turntable: Highly recommend this turntable from Amazon for easy decorating. If you prefer a round one, I have this one too

Edible Markers -I personally use both of these recommendations

• Black - these are great for writing on icing

• Colored markers - these are great for writing on a bare cookie also and I love the brown for details on the icing

Scissors - small, sharp scissors are a necessity for cutting your bags without frayed edges.

Food safe paint brush - https://amzn.to/3IrbOag - and this set is also very good, it includes some additional tools that I use. 

Pink luster dust (great for adding pink to cheeks) - https://amzn.to/4a1sS2s - this set of paint brushes include a great brush for “cheek” color application

Diamond Dust – edible glitter that is perfect for adding a little sparkle to your cookies

Sheet protectors – these are the BEST for making edible transfers. Just slip your transfer paper inside and you are ready to go.

Projector - this Kodak Luma projector is a MUST for the serious cookier. I LOVE mine!

Projector holder - this Arkon mount is worth the extra money - it holds your project completely still. LOVE mine!

Silicone mat - I LOVE this mat. I use it to protect my table when I’m working. Cleans up super easy and just rolls up when you need to put it away.

Icing bag sealer - This is so awesome - it tapes your bags for you. Here’s the tape I use.

Jebblas cleaning wipes - these are perfect for cleaning your decorating area and counters. Wet, clean and throw them away!

Gold Glitter Stars (edible) - I don’t use a lot of sprinkles, but I absolutely LOVE these. They are so dainty and shiny!

Yellow star sprinkles - I use these for lots of different designs. 

Flower nails - I love having multiple size flower nails. Makes it easier when you are making huge flowers.

Swedish Dishcloths - I wet one of these and keep it next to me the whole time I’m decorating. I can’t stand to have sticky, icing fingers. These are great because you can rewet and reuse them.

Storage/Packaging Supplies

Cello Bags: Morepack’s self-sealing bags from Amazon for packaging your beautiful creations.

Parchment Sheets: Parchment sheets are also used when storing iced cookies. If you do not want to enclose in cello bags, you can store iced cookies between parchment sheets.

Airtight storage containers – I absolutely love the containers by Komax

-        Set of 3 large containers

-        Extra large container

4 quart food storage - I absolutely LOVE these containers. I store my icing in these - and they keep it super fresh. The lids seal really well.

Ziplocs - I use these 2 gallon ziploc bags to store my cookie dough in, when putting in the freezer before baking.

Storage for cookie cutters - Yes, buying cutters is addictive. I have about 8 of these rolling plastic organizers for storing my cutters. They come in different size options which is also great.

Cookie supply storage - I LOVE this rolling 10-drawer organizer - I keep it next to me, full of my supplies, when I’m decorating. There's a drawer for my dusts, paints, scribes, etc.

Crinkle Paper - I use this shredded paper in the boxes with my cookies when I pack them for pick-up.

½ Dozen Cookie Box - this is the perfect box for ½ dozen cookies OR if you have two layers, it will hold 1 dozen.

3-4 Cookie Boxes - this box is perfect for 3 large cookies or 4 smaller cookies.

Single Cookie Box - this box is super cute, fill it with some crinkle paper and a cookie for a wonderful gift.

Dozen Cookie Box - a dozen cookies fits easily in this box - even more for smaller cookies.

These turntables are GREAT for storing gel colors and other kitchen supplies.

Pinking shears - I use these to cut my bags after I heat seal them - the jagged edges makes it easier to open the cookie bags.

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