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If you’re looking to bake more, here are some of my favorites to get you started!

I don’t have relationships with any of these companies, I just like the products! This page uses affiliate links.

A good rolling pin is required for making cutout cookies like sugar and gingerbread. The Joseph Joseph Rolling Pin has colorful, removable rings that act as guides for the thickness of your dough — I am a strong believer in using the 1/4” thickness, but this gives you some options for thicker and thinner!
Parchment sheets are my favorite baking hack. I roll out dough between two sheets and they make the process of removing cookies from the sheets super fast and clean! Just pull the whole sheet off onto the cooling rack. I buy them in bulk, but you can find smaller packages too!
My first KitchenAid mixer was the Artisan 5 Qt. Tilt-head, and honestly, it’s been a workhorse. After starting Sundog Handmade, I upgraded to a 7 Qt. Bowl-Lift version, which is now my main squeeze, but the tilt-head is still used on the regular for smaller tasks like making icing.
Good quality baking sheets make a bigger difference than you might think. I have two favorites — USA Pans and NordicWare Naturals. I use the half-sheet size exclusively, but if you’ve got a smaller oven, measure to make sure they’ll fit!
Tipless piping bags are my main vehicle for icing cookies. These are my pick because I like the weight of the plastic, and they’re a nice size.
Scribes help you pop any bubbles you have in your royal icing, and they’re helpful to push icing into tiny crevices and to edges. If you’re looking to outfit a group, wooden skewers work well too!

Judee’s Meringue Powder is my personal favorite for making royal icing. I like that it’s gluten-free and nut-free, so it’s perfect whether I’m making traditional or gluten-friendly cookies.
Black cocoa powder is my favorite secret for making black icing (royal or buttercream!) without having to use a TON of artificial coloring. Replace a couple of tablespoons of powdered sugar with cocoa for delicious chocolate icing!
Gel food coloring is much more concentrated than the liquid version you find at the grocery store, so only takes a couple drops and won’t change the consistency of your icing.