Hi I am in the middle of making sugar cookies. My first try at scratch ones ever. I need to know how thick do you roll out your dough for cookies you are going to ice.
Thanks so much for the help.
Well, sugar cookies don't rise that much, so you can pretty much roll them just under how thick you want them to be.
the more flour you use makes them harder, but they soften up in a couple days. I don't leave it too thick bc they tend to spread in the oven, losing their shape of whatever cutter. But being too thin they break easier when decorating.
I used to make all my sugar cookies (decorated) by scratch but I don't like the having to sit in the fridge part when I need to make them. Also, if I need to make 3-5 dozen it saves on time not making by scratch so I can have more time decorating them. I think the roll of sugar cookie dough tastes the same as homemade, just needs a little more flour when rolling out.
It is true that they don't rise too much but they do a litttle at least with the recipe that I use. The one I also use does not spread at all. don't make them too thin or the details will break easily. If you have basic shapes you can make them thick or thin I usually roll them to about 1/8 - 1/4 of an inch for thickness. I roll them thicker for cookie bouquets so that the sticks stay in place as I bake my cookies with the sticks in them and then when they have cooled I place a dollop of royal icing in the hole to secure them a little better.