Cookie Yield Calculator (Number of Cookies)
Calculate how many cookies a batch of dough makes for any scoop or ball size.
What this calculates
Most cookie recipes specify a yield range like '24-36 cookies' — useless if you scoop differently. This calculator takes total dough weight and your scoop weight, returning exact cookie count plus baking sheets needed.
Formula & how it works
Cookies = floor(total_dough_g / per_cookie_g). Sheets = ceil(cookies / cookies_per_sheet). Standard 13×18 half-sheet pan fits 12-15 cookies at typical spacing.
Worked example
900 g dough, 30 g per cookie. Yield = 30 cookies. At 12/sheet = 3 sheets.
Frequently asked questions
Standard scoop sizes?
Tablespoon scoop = ~14 g dough. #40 disher = 22 g. #20 disher = 45 g. Ice cream scoop = 90+ g.
Why weigh dough?
Volume scoops vary 10-15%; weight is consistent. Even-weight cookies bake uniformly.
Spreading?
Higher butter/sugar ratio = more spread. Chilled dough = less spread. Adjust spacing accordingly.
Related calculators
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- Baker's PercentageCalculate baker's percentages for bread dough — hydration, salt, yeast, and starter percentages relative to flour weight.
- Calories Per ServingCalculate calories per serving by adding ingredient calories and dividing by the number of servings the recipe makes.