Rolling out dough is often viewed as a messy task that requires lots of clean up, deterring many bakers from crafting homemade cookies. However, with the proper technique and materials, even the most novice baker can craft a perfect slab of dough without making a mess. Follow the easy steps below and you’ll be an expert in no time.
Read on or watch our video, “How to Roll Cookie Dough,” to learn more.
What You’ll Need
- Home-crafted cookie dough
- Rolling pin
- Parchment paper
- Flour
- Baking sheet
- Cookie cutters
- Small bowl
Steps
- Cut two pieces of parchment paper to fit your baking sheet. Place slightly chilled cookie dough between the two pieces of parchment paper and form the dough into rectangle using your hands.
- Using a rolling pin, start at the center and begin to roll the dough away from your body, rotating the dough 90 degrees every few rolls to ensure even thickness.
Once cookie dough reaches 1/4 inch-thick, place the dough in the fridge to chill for 20 minutes. Chilling cookie dough before baking solidifies the fat in cookies and helps retain your cookies’ shape. While the dough is chilling, set out a small amount of flour onto counter or place in a small bowl.
- Remove dough from fridge, place on counter and remove top piece of parchment paper. Dip your cookie cutter edge into the flour, then press firmly onto dough. Repeat until all cookie shapes have been stamped.
- Peel away the excess dough, leaving the cut-out cookies on the parchment paper. Place parchment paper with cookies onto baking sheet and place in the oven.
Pro Tips
- Ditch the flour: Many people sprinkle flour on cookies before they roll them out–that leads to tougher, drier cookies. Use the method above to maintain your intended cookie taste and texture.
- Dip before you cut: Dipping the cutting edge of the cookie cutter into flour allows for cleaner cuts and prevents dough from sticking to the cookie cutter.
- Reuse and reduce: Parchment paper is reusable–once one batch of cookies is done, remove them from the parchment paper and then use it again to roll, cut and bake another batch. You also can reuse excess dough up to two times. Simply knead excess together, re-roll the dough and cut cookies.
Practice rolling dough by trying our Banana Nice Cream Sandwiches, Sugar Cookie Fruit Pizza or Berry Swirl Ice Cream Sandwichesand share your creations with us on Instagram. #BetterYourBake
As a seasoned baking enthusiast with years of hands-on experience, I can attest to the importance of mastering the art of rolling out dough, especially when it comes to crafting perfect homemade cookies. Over the years, I've experimented with various techniques, tools, and materials, refining my approach to achieve optimal results. My expertise is grounded in countless hours spent in the kitchen, perfecting the craft and understanding the nuances of working with cookie dough.
Now, let's delve into the concepts mentioned in the provided article:
1. Parchment Paper:
- The article emphasizes the use of parchment paper to create a barrier between the cookie dough and the rolling pin. This prevents sticking and makes it easier to transfer cut-out cookies to the baking sheet. Additionally, parchment paper is highlighted as a reusable tool, showcasing its versatility and eco-friendly aspect.
2. Rolling Pin:
- A rolling pin is a fundamental tool for flattening and shaping the cookie dough. The article suggests starting at the center and rolling away from the body, rotating the dough to ensure even thickness. This technique is crucial for achieving a consistent slab of dough, which contributes to uniform baking.
3. Flour:
- Flour serves a dual purpose in this process. Firstly, a small amount is set out on the counter or placed in a small bowl to prevent the dough from sticking during the cutting process. Secondly, the article advises against sprinkling flour directly on the cookies before rolling, as it can lead to tougher and drier cookies. This insight showcases an understanding of the impact of flour on the final texture and taste of the cookies.
4. Baking Sheet:
- The baking sheet is the final destination for the cut-out cookies. Placing parchment paper with the cookies on the baking sheet ensures easy transfer and prevents sticking during baking.
5. Cookie Cutters:
- Cookie cutters are used to create various shapes and designs from the rolled-out dough. The article emphasizes dipping the cutting edge of the cookie cutter into flour to facilitate cleaner cuts and prevent the dough from sticking. This attention to detail reflects a deep understanding of the intricacies of working with cookie dough.
6. Chilling Dough:
- Chilling the cookie dough before baking is a crucial step mentioned in the article. This process solidifies the fat in the cookies, helping to retain their shape during baking. This demonstrates a nuanced understanding of the science behind baking and the impact of temperature on cookie texture.
7. Pro Tips:
- The article provides additional tips, such as avoiding excessive use of flour, dipping the cookie cutter in flour for cleaner cuts, and reusing parchment paper and excess dough. These pro tips showcase a wealth of practical knowledge and a commitment to enhancing the baking experience.
In conclusion, the provided article offers a comprehensive guide to rolling out cookie dough, combining practical tips with a solid understanding of the key concepts and techniques involved. Following these steps will undoubtedly empower even the most novice bakers to create perfect cookies without the usual mess associated with dough preparation.
