Update 1/10/26: These scoops are still going strong after a third holiday baking season. I use the smaller ones all the time and they're working great even after 3yr of heavy use. I'm well into my second Christmas baking season with these scoops and I love them. I bake cookies quite often throughout the year for family gatherings, to share with friends, or right now to freeze dough and have ready to bake for Christmas. These scoops work great and have made it so much easier, faster, and less messy! I mostly just use the smallest scoop because it makes a good 2-4 bite cookie (depending on how big a bite you take). The 2tbsp scoop makes a pretty big cookie, and I would only use the largest one for ice cream or maybe if you're making giant monster cookies or something similar. One of my favorite benefits of using these scoops is that I can portion out dough that would normally be too sticky to handle without waiting for it to chill in the fridge. They're still working great after over a year of use and have no signs of rust or damage/wear. I've used them with every kind of dough, from super soft ginger cookies (not gingerbread, the fluffy, chewy, sugar-rolled kind) to firm doughs filled with chocolate chips and nuts. Occasionally the little metal bar that releases the dough will cut through a nut or chip, but it's never gotten stuck and usually just pushes them out fairly cleanly. If you're using a softer dough, the texture of classic chocolate chip cookies or anything that spreads a bit as they bake, you can drop them straight on the baking sheet and have perfect round cookies. Firmer dough that doesn't spread might need a quick touch-up before baking. Cookies that you roll in sugar/powdered sugar/cocoa are a breeze to quickly scoop out, roll smooth in hand, then drop in the sugar to coat. (I scoop all the dough for those onto a sheet of waxed paper, then roll and place by hand onto the baking sheet to bake or freeze for later.) I'm a very fastidious baker and make sure to not get dough on the handle or above the ball part of the scoop, but just make sure to clean all the little nooks and crannies of the mechanism when you wash them. I also wash them right away when I'm done using them so nothing has a chance to dry and stick inside. I scrub the inside of the ball part of the scoop with a sponge, then hold the handles "closed" and scrub again, and open and close them rapidly under a stream of hot water to make sure they're rinsed well. They come out spotless. One thing I learned the hard way, though, is to make sure to never hold them too far into the palm of your hand. You do not want the little gear mechanism between the handles to get too close. I wasn't paying enough attention once and badly pinched the skin on the base of my thumb. Not the scoop's fault, just user error, but something to keep in mind as you get the hang of using them. If you bake a lot, BUY THESE! They're worth every penny just in time saved.
