1. Ruler: A clean wooden or plastic 12-inch ruler can be used for accurate measurements of cookies and to check spacing between dough on sheets.
2. Rolling Pin: Used to roll dough evenly before cutting or shaping, rolling pins should be smooth wood and slightly heavy, with or without handles.
3. Bench Scraper: A metal or plastic scraper is helpful for loosening and cleaning scraps of dough from work surfaces and scoring certain cookies, such as shortbread.
4. Shaped Cookie Cutters: Cookie cutters come in almost every imaginable shape and size, and part of the fun of making cookies is finding ones that appeal to you. Cutters can be dipped in flour to prevent dough from sticking.
5. Ice-Cream Scoop: You can buy ice-cream scoops in graduated sizes. Different-size scoops work well for accurately measuring small amounts of dense dough, such as that used for drop cookies.
6. Brushes: A 1 1/2- to 2 1/2-inch dry bristle brush should be used to clean excess flour from surfaces. A 1- to 1 1/2-inch brush is used for brushing liquids on cookie and pie surfaces and buttering pans. Always store brushes separately -- dry, liquid, and butter -- according to their use.
7. Nesting Cutters: A wide variety of cookie cutters of the same shape in different sizes are available; nesting cutters work particularly well when you need to cut out the center from a larger shape of dough or want to create a motif.