Cake_Princess Posted 26 Mar 2006 , 6:36am
post #1 of

Hi my fellow Cookie addicts,

A number of you have private messaged me asking how to roll your dough out to a uniform thickness.

Pic 1:
I roll my dough out between two sheets of wax paper. This eliminates the need for any flour when rolling the dough out. Adding flour to roll your dough out may change the texture of the cookies.

This is how I accomplish rolling my dough out to a uniform thickness:

Pic 2"
I arrange my 'spacers' around the outer edges of my paper. This ensures my dough is never thinner than which ever object I use as my spacer. In this case I am using plain old cookie pop sticks. I was out of dowel rods. You can go to your local hardware store and buy some molding also. (I am too cheap to spend money on a dobord - I would rather spend the money on shoes).

Pic 3:
Lay the second piece of wax paper on top of your dough and roll the dough out as you normally would. Oh I forgot to mention, make sure your rolling pin is not tapered if not it this will not work. I use my Wilton Wide Glide fondant rolling pin. It has a uniform diameter.

Pic 4:
Finally, when all my dough is rolled out I place them on my cookie sheet and put them in the freezer to set before I cut them out.

Hope this helps...


Princess
LL
LL
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37 replies
nickdrewnjaysmom Posted 26 Mar 2006 , 8:00am
post #2 of

Thanks for the tips, I am going to try it the next time, I can never get my dough uniform, this will definitly help!! Thanks again!!
JoAnn

wyatt Posted 26 Mar 2006 , 8:28am
post #3 of

Thank you CakePrincess! You are a jewel! I'm making cookies this week and will definitely use this great tip!

Cake_Princess Posted 27 Mar 2006 , 12:46am
post #4 of

Any time guys.

MomLittr Posted 29 Mar 2006 , 11:35pm
post #5 of

What thickness do you prefer to roll the cookie dough (love the no-fail sugar cookie) - 1/4" or 3/8"? Being these puff up a bit, I am thinking of going down to the 3/8" - don't plan on putting sticks in them. Any comments?

deb

Cake_Princess Posted 31 Mar 2006 , 5:17am
post #6 of

I like slightly thicker than the cookie pop stick thickness. This way it's not cookie overkill.

Im bad at estimating thickness.

LittleLinda Posted 7 Apr 2006 , 3:49pm
post #7 of

Cake Princess:

You cut out frozen dough?

angie941mx Posted 7 Apr 2006 , 8:20pm
post #8 of

Thanks for your tips ,time and pictures.

i'm new working with cookies and i have some questions


* put the dough in the freezer or fridge
* how many time to chill the dough
* and how many time to put the dough room temperature


Angie icon_redface.gif sorry but my english is not good

Cake_Princess Posted 7 Apr 2006 , 10:40pm
post #9 of
Quote:
Originally Posted by TheVienneaus

Cake Princess:

You cut out frozen dough?




Yes I do. It's not rock solid but it's hard enough to be cut into and withstand me pressing on it without leaving an impression.

Cake_Princess Posted 7 Apr 2006 , 10:49pm
Quote:
Originally Posted by angie941mx

Thanks for your tips ,time and pictures.

i'm new working with cookies and i have some questions


* put the dough in the freezer or fridge
* how many time to chill the dough
* and how many time to put the dough room temperature


Angie icon_redface.gif sorry but my english is not good




You are welcome.

I put it in the freezer. It makes it easier to cut out. The dough I work with is fairly soft. Once I do the cut outs I freeze them again to keep spreading to a minimum when baking.

How long to freeze the dough really depends on how fast your freezer will freeze. But I find it usually takes about 10-15 minutes to harden. So as soon as one batch is finished baking another is ready to go in.

Not sure if you are asking if I let the dough thaw before baking. But no I do not thaw the dough before baking. I bake them frozen. This keeps the cookies from spreading and maintains the shape of the cookies. So while one batch is baking another batch is in the freezer chilling and I am cutting out another batch. It's good to have numerous cookie sheets so you are not waiting for one cookie sheet to cool.

Your english is fine, so no worries. If you have anymore questions feel free to ask.

angie941mx Posted 8 Apr 2006 , 1:20pm
Quote:
Originally Posted by Cake_Princess

Quote:
Originally Posted by angie941mx

Thanks for your tips ,time and pictures.

i'm new working with cookies and i have some questions


* put the dough in the freezer or fridge
* how many time to chill the dough
* and how many time to put the dough room temperature


Angie icon_redface.gif sorry but my english is not good



You are welcome.

I put it in the freezer. It makes it easier to cut out. The dough I work with is fairly soft. Once I do the cut outs I freeze them again to keep spreading to a minimum when baking.

How long to freeze the dough really depends on how fast your freezer will freeze. But I find it usually takes about 10-15 minutes to harden. So as soon as one batch is finished baking another is ready to go in.

Not sure if you are asking if I let the dough thaw before baking. But no I do not thaw the dough before baking. I bake them frozen. This keeps the cookies from spreading and maintains the shape of the cookies. So while one batch is baking another batch is in the freezer chilling and I am cutting out another batch. It's good to have numerous cookie sheets so you are not waiting for one cookie sheet to cool.

Your english is fine, so no worries. If you have anymore questions feel free to ask.





Thanks for your help...You are a good cookiefriend icon_biggrin.gif

pinkopossum Posted 8 Apr 2006 , 1:58pm

This is exactly how I do it Princess! thumbs_up.gif Well, up until a few weeks ago while making cookies I thought "hmmm, what would happen if I freeze it" icon_confused.gif You beat me to the forum before I could share my "new and valuable" findings! icon_lol.gif And to think that just last month, I thought I was hot stuff freezing my dough. icon_cool.gificon_lol.gificon_smile.gif

Cake_Princess Posted 8 Apr 2006 , 10:33pm
Quote:
Originally Posted by pinkopossum

This is exactly how I do it Princess! thumbs_up.gif Well, up until a few weeks ago while making cookies I thought "hmmm, what would happen if I freeze it" icon_confused.gif You beat me to the forum before I could share my "new and valuable" findings! icon_lol.gif And to think that just last month, I thought I was hot stuff freezing my dough. icon_cool.gificon_lol.gificon_smile.gif




LOL, you crack me up. You are too funny. LOL @ the hot stuff LOL icon_biggrin.gif

pinkopossum Posted 8 Apr 2006 , 10:47pm

No, seriously Princess, I was strutting around my kitchen, twirling my dish towel - talking to my cat "bet you never thought of that, huh?" icon_lol.gif O yeah!! thumbs_up.gif - LOL

Cake_Princess Posted 9 Apr 2006 , 12:18am
Quote:
Originally Posted by pinkopossum

No, seriously Princess, I was strutting around my kitchen, twirling my dish towel - talking to my cat "bet you never thought of that, huh?" icon_lol.gif O yeah!! thumbs_up.gif - LOL




QUICK... pass the depends... LMAO... icon_biggrin.gificon_biggrin.gif OMG I Am so ROTFLMAO at you now. OMG... too funny.. Oh gosh... Ny my side is in stitches. You are a hoot. icon_biggrin.gificon_biggrin.gifthumbs_up.gif

I really like the talking the the cat part LMAO...

pinkopossum Posted 9 Apr 2006 , 10:15am

All joking aside, (that really wasn't a joke icon_confused.gif ) I think you do really great work and so does my cat! icon_lol.gif **HUGS**

Cake_Princess Posted 9 Apr 2006 , 2:38pm

Thank you Pink... but I still really do find you really funny.

pinkopossum Posted 9 Apr 2006 , 5:58pm

Your welcome Princess icon_smile.gif ....and thank you - *feels head getting large* icon_lol.gif

hkgirl Posted 3 Jul 2006 , 11:40pm

Thanks Cake Princess! I used your tips and I actually made perfect cookies for the first time in my life. Its really hot and humid here and my cookies would stick to the counter. I did put them in the fridge but sometimes the cookies were breaking when I removed them from the wax paper. In the end I baked them with the wax paper.

Thanks again!

khufstetler Posted 3 Feb 2007 , 5:28pm

I think I'm going to bump this just to share my DON'T EVER DO THIS tip...

It might be only me, but I:

1. Rolled first 1/3 of dough out between two wax paper sheets
2. Place that in fridge WITHOUT top sheet
3. Rolled second 1/3 of dough out (same way) and placed ON TOP OF first rolled batch - still no top sheet.
4. Repeated with last 1/3 and then topped with wax paper and let sit overnight.

So, I had three layers of cookie dough (with ONE sheet of wax paper in between) STUCK like glue to eachother, and had to let them "thaw" before I pulled them apart and started over.


My DD called me a "big dummy" and fell off the couch laughing at me... she'll get hers! icon_mad.gif


*Cake Princess, you are a life saver... I save the url for your tips in my favorites. Re: your other tips...I used to cut my own templates when working with FILO clay, but never ever thought to do it with cookies! I use MMF for my "icing" so the template would work for that too! Thanks a bunch!!*

Cake_Princess Posted 9 Apr 2007 , 11:53pm

LOL... yes use a top sheet that way you can pull one rolled out batch at a time without the rest thawing out.

Also, bumping this thread up to the top for those that need it.


Cake_Princess

thecupcakemom Posted 10 Apr 2007 , 2:20am

What do you put under the bottom sheet of wax paper so it doesn't move?

Cake_Princess Posted 10 Apr 2007 , 3:34am
Quote:
Originally Posted by thecupcakemom

What do you put under the bottom sheet of wax paper so it doesn't move?




Tape it to the top of the counter if it moves. Then untape it and reuse the tape to roll out the other batches of Cookies.

I find if I use a spacer like a CD jewel case as An example the paper wont move.

If all else fails tape works.

heidinamba Posted 13 Apr 2007 , 5:41pm

When you use "spacers" - like dowels or sticks - do you tape them down while rolling out your dough? I would think they would roll around easily and you'd have to keep adjusting them to stay underneath the rolling pin. I always just "eye" my dough but of course that is not always adequate. I always get the edges thinner no matter how hard I try to make it even. What are some other ideas for spacers? Dowels sound like they would be most effective - plus the length of them can vary which would be beneficial.

Cake_Princess Posted 30 May 2007 , 5:09pm

I normally dont tape them down I have done this so often that I don't have to but you can tape them if you wish to. With regards to the length you can use the longer sticks or other objects. Just find something that works for you.

Cake_Princess Posted 18 Apr 2008 , 5:18pm

Bumping this up for new cookie makers.

andpotts Posted 26 Apr 2008 , 11:35pm

Flat paint stir sticks work well for spacers too and they are free! I have these and love them, but use to use the paint sticks.

http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=625575
LL

mom2x Posted 27 Apr 2008 , 8:48pm

Thank you so much for your tips.

I have one question. After you take the dough out of the freezer and use your cutters, don't you have remaining dough? What do you do with that?
I am assume that you roll it again and stick it back in the freezer?

Thanks.

Kam

Cake_Princess Posted 22 Jun 2008 , 5:26am
Quote:
Originally Posted by mom2x

Thank you so much for your tips.

I have one question. After you take the dough out of the freezer and use your cutters, don't you have remaining dough? What do you do with that?
I am assume that you roll it again and stick it back in the freezer?

Thanks.

Kam





Yes just re-roll it and re-freeze it.

7yyrt Posted 26 Jun 2008 , 1:45pm

Oh - pinkopossum... Is this your cat?
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