Cookie Yield Calculator Formula

Understand the math behind the cookie yield calculator. Each variable explained with a worked example.

Use the Cookie Yield Calculator

Formulas Used

Estimated Cookie Yield

cookie_count = floor(total_dough_g / cookie_weight_g)

Total Dough Weight

total_dough = round(total_dough_g)

Weight per Cookie

per_cookie_weight = round(cookie_weight_g)

Variables

VariableDescriptionDefault
flour_cupsFlour in Recipe(cups)2.25
butter_cupsButter in Recipe(cups)1
sugar_cupsSugar (total) in Recipe(cups)0.75
cookie_size_tbspCookie Scoop Size1.5
total_dough_gDerived value= flour_cups * 125 + butter_cups * 227 + sugar_cups * 200 + 100calculated
cookie_weight_gDerived value= cookie_size_tbsp * 15calculated

How It Works

How Cookie Yield Is Estimated

Formula

Cookie Count = Total Dough Weight / Weight per Cookie

Total dough weight is estimated from the main ingredients: flour, butter, sugar, plus an allowance for eggs and other additions (approximately 100 g).

Scoop Sizes

  • Small (1 tbsp): About 15 g, makes 2-inch cookies.
  • Medium (1.5 tbsp): About 22 g, makes 2.5-inch cookies.
  • Large (2 tbsp): About 30 g, makes 3-inch cookies.
  • Extra Large (3 tbsp): About 45 g, makes 4-inch bakery-style cookies.

    • Worked Example

    A classic chocolate chip cookie recipe: 2.25 cups flour, 1 cup butter, 0.75 cups sugar, medium scoop.

    flour_cups = 2.25butter_cups = 1sugar_cups = 0.75cookie_size_tbsp = 1.5
    1. 01Flour weight: 2.25 x 125 = 281 g.
    2. 02Butter weight: 1 x 227 = 227 g.
    3. 03Sugar weight: 0.75 x 200 = 150 g.
    4. 04Other ingredients: ~100 g.
    5. 05Total dough: 281 + 227 + 150 + 100 = 758 g.
    6. 06Cookie weight: 1.5 x 15 = 22 g.
    7. 07Yield: floor(758 / 22) = 34 cookies.

    Ready to run the numbers?

    Open Cookie Yield Calculator