10 Tips How to Roll and Cut Cookies Perfectly – Tip Thursday
Cookies look best when they are cut perfectly but not all cookie dough is easy to mange. These 10 tips to roll and cut cookies perfectly will help you manage any dough not matter how soft or buttery.
Those of you that bake cookies often know how frustrating it can be when your cookie dough is soft and you need to move it around. The fear of loosing that shape when moving the cookies from the working board to the cookie ? Now multiply that by a few times if you live in a hot and humid place like me!! I know!!
I’ve baked and decorated my fair share of cookies and so I can tell you that these 10 tips on how to roll and cut cookies perfectly come from experience and a lot of trial and error.
So, let me share my 10 tips first; then we can explore them more below.
Let’s explore these – How to Roll and Cut Cookies Perfectly
1 Prepare your cookie dough as per recipe.
2. Wrap sugar dough in plastic / cling wrap and form a disc, let set in the fridge for a while until almost firm but not hard.
3. Use a rolling Pin with spacers to ensure even thickness.
Tip – If yo do not have a rolling pin with spaces – it’s OK too! Just roll the cookie dough with your regular rolling pin. But cut the cookies inch away from the outer edges just to be sure that all my cookies are even and not thinner around the edges. Why? a normal tendency when rolling dough is the outer edges are more thinner than the center.
4. Most cookies use ¼ inch or 60 mm thick spacers as a guide. Cut cookies and place on parchment lined baking tray.
Tip – IF the cookie dough is soft – do not cut the cookies yet. Place the dough on a parchment line baking tray and chill the cookie sheet for 10 minutes.
If you live in a hot and humid weather – always roll cookie dough between two sheet of parchment papers and chill it.
5. Cookies with kids or Freezing cookie dough –
- Chilling cookie dough between two parchment papers makes a great way to manage cookie projects with kids!! Kids love to handle cookies and the chilled dough helps keep the shapes.
- Freezing cookie dough between two parchment papers is also a great way to prepare huge batches of cookies. If you need large batches of cookies for a project instead of doing them all on one day – just divide the work load so you can bake them closer to the date you need them.
Tip -Peal off both the papers and release the sheet of dough from the parchment paper first. Its easier to release the sheet from the whole disc as compared to individual cookies.
6. If necessary chill the cookie sheets for a few minutes to firm. Once the sheets are firm, cut out the shapes.
8, Press the cookie cutter into the dough, lift out and clean the edges. A gentle push will release the shape out.
9 . Shapes are easier to handle when they are firm. They can be moved around from work space to baking sheets without loosing shape.
10. Cookies bake best when cold, the chilled butter prevents them from spreading too much. So chill cookies while you preheat the oven.
If you have to make cookie pops, insert the stick into the chilled cookie just before baking – this will ensure you do not distort the cookie shape.
Tip – I dip my cookie stick in egg white. Place my hand on the cookie as shown and slide the stick right under the cookie. Because the dough is cold it won’t loose shape. The egg white helps the cookie stick slide easily but most importantly sticks to the cookie like glue.
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Works for all cookie dough
Now these tips works for all cookie dough. Even the ones that do not need rolling. Chill your dough before forming the shapes as well as before you baking them. I promise you will be a happy cookie baker.
A word of advice from me.
One of the things we like to do is start a project and expect to get done with it in one go. Start to finish. Often that attitude makes us compromise on time that a project needs. In this cake it’s the chilling time. However, if you plan your project a little in advance you will find that you not only complete your project in time but do a great job with it and most importantly have fun doing it.
So don’t start the project last minute.
- Prepare your cookie dough – divide into two or three, wrap in cling wrap and leave in the fridge. Go on with your day. Find something else to do. Get a cup of coffee.
- Roll cookie dough onto sheets of parchment paper – if you enjoy good weather – cut them out and place them on a cookie sheets or chill the sheets first then cut them later.
You can double stack cookies between parchment papers to save space and trays in the fridge. Let cookies chill before you bake.
Most rolled cookies can stay in the fridge for up to two days if wrapped well. So no haste bake them when you have time.
- Always bake cookies with you can give it the attention it need and with a kitchen timer on hand –
A rule of thump for me – never trust yourself when it comes to baking cookies. They bake so fast that often that one extra minute can ruin all hard work.
So, preheat oven – when you place the first tray in – put the timer for 10 minutes – often cookies bake at 10 or 11 minutes if cut at the thickness or 1/4 inch.
- Remove, cool on the rack and then store well in a cookie jar. Never leave cookies out too long after they are cooled – store them in a cookie jar so they stay crisp and don’t dry out.