For the dough: You will need kitchen scales to weigh the ingredients. A large bowl is best for kneading dough, because the dough can be kneaded better and cleaner in it than on the baking board. A hand mixer is indispensable.
To roll out: A large wooden or plastic baking board is ideal. Thick foils or mats are also available from specialist retailers, which can be easily rolled up after baking. You will need a wooden or marble rolling pin to roll it out.
To cut out: Cookie cutters come in all shapes and sizes. Serrated pastry wheels are particularly suitable for cutting diamonds and squares.
For baking: Every stove has 1 or 2 Baking trays as accessories. It does not matter, whether they are enamelled, Teflon-coated or made of white- or black plate,are. There are sheets, which can be made smaller or larger by moving.
For the baking sheet: Cover the trays with baking paper or special baking foil, then nothing is attached and the paper can be used several times. Major advantage: the trays do not have to be rinsed constantly!
For painting: Buy a good pastry brush to brush the cookies with egg or icing. A knife with a wide blade is sufficient for filling with jam. You can let your decorated and glazed cookies dry on baking paper,