Although chef Paul Cunningham knows his way around a kitchen (check out his epic Danish Christmas Feast for friends), when it comes to baking cookies, he defers to his mother-in-law, Kitty Læby, who’s been making her Christmas cookies for more than 50 years. Her simple but sublime kager—some flavored minimally with butter and sugar, others with spices and nuts—are all about precision.
Use a Kitchen Scale
OXO Good Grips 11-lb. Scale
Professional bakers always weigh their ingredients to ensure that baked goods turn out precisely as intended each time. To help nudge home bakers into this practice, we at Saveur have begun including weight measurements for dry ingredients like flour and sugar in our recipes.
OXO Good Grips 11-lb. scale, $50 at williamssonona.com Amazon
Get Uniform Dough with Rolling Pin Bands
Evendough Rolling Pin Bands
When it comes to rolling the dough for sugar cookie cutouts and shortbreads, an even thickness is paramount so that all the cookies will bake at the same rate and reach that golden color on the bottom at the same time. We like to use Evendough rolling pin bands, rubber bands in varying thicknesses that slide onto the ends of your rolling pin. They keep the pin at a steady height to produce an even dough.
Evendough Rolling Pin Bands, four sets of two for $9 at amazon.com Amazon