... my cookies: powdered sugar? The dough I am working with tastes great but is a bit sticky. I have been sprinkling powdered sugar down between each roll (rolling on parchment is NOT working. The paper keeps shifting all around) thinking it would be better then adding flour.
Well, after baking the first round of cookies look great but it seems that as I roll on more sugar, the shapes are changing a bit. Like I looked at a cake-shaped cookie after baking and it was totally distorted from the original cutter's shape.
I think that you need to use flour instead of the powdered sugar. Also use a spatula that is wide enough to support the shape of your cookie. It also might be the recipe that you are using, if I am correctly understanding what your asking, that might be why they are getting distorted while they bake. A great cookie recipe is the nfsc on here it rolls great and holds its shape while baking
I don't think it's the recipe because before I started to use a bunch of powdered sugar, they looked fine. 85% of them baked perfectly, no puffing up and losing shape, etc. It's when I decided to ditch the parchment because it kept moving and sprinkle down powdered sugar that I noticed some unevenness.
I will try to use flour this time. Thanks!!
Usually rerolls keep their shape better because you are working the gluten in the flour by handling it. If you are using a lot of powdered sugar to stop them sticking, it will alter the original recipe and could cause them to spread. Maybe try a mix of flour and ps?
I use a blue mat from Wilton to roll out my dough the only thing it is not a big size. My cookies do not stick when transferring them to my cookie sheets. I hope this helps.
I do cookies all the time and use flour. Invest in a non-stick rolling mat. I could not live without it. Cookies dough won't stick and you use less flour. Referigerate your cut-out cookies for at least 15 minutes or until well chilled. Them bake them. It will keep your cookies from spreading out. Hope this helps.
Can someone recommend a great nonstick mat to me? I have one of the Wilton ones from cake class and it constantly rolls up on me! So annoying. I'd love to buy a great mat, thanks!
By the way, I made another batch of cookies last night using no ps or flour. I rolled on parchment even though it wanted to keep shifting. Anyway, the cookies never lost shape!
Can't go wrong with a Sil-pat or better yet the Roul-pat it's much bigger!
As an alternative, I roll my unchilled dough between two sheets of waxed paper. In order to avoid the slipping around, I use a slightly damp paper towel to dampen the surface of my counter under the waxed paper. Be careful not to wet too much or the waxed paper will get soggy and rip, but it's a great time saver to use waxed paper. If the bottom sheet gets wrinkled, I just turn the dough over, reposition the waxed paper and re-roll. If there are small wrinkles in the surface of the dough just use that as the bottom side of your cookies when you cut. Most smooth out in the oven anyway. Good luck!
As an alternative, I roll my unchilled dough between two sheets of waxed paper. In order to avoid the slipping around, I use a slightly damp paper towel to dampen the surface of my counter under the waxed paper.
Best idea since sliced bread - I love that I can roll, and then stack the sheets of waxed paper into the fridge to chill like that!
Annnnd Less mess = happy me!