For Drop Cookies

Measure out single-cookie portions of the dough with a teaspoon, tablespoon, or a retractable ice cream scoop (the recipe will suggest a measuring utensil) and weigh each portion. You want each one to have the same weight so the cookies not only look the same, but bake the same (and if you’re cooking for kids, this can save you some pointless her-cookie-is-bigger-than-mine fights). Then dust your hands with glutinous rice flour and roll the portion of dough between your hands into a smooth ball. The flour will keep the dough from sticking to your hands as it warms and will maintain the perfectly round shape. Repeat with the remaining dough. Place the cookie portions evenly spaced on prepared sheet pans, with enough room between them so they won’t touch as they spread during baking, and so they all have the same texture.