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
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
Thank you CakePrincess! You are a jewel! I'm making cookies this week and will definitely use this great tip!
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
I like slightly thicker than the cookie pop stick thickness. This way it's not cookie overkill.
Im bad at estimating thickness.
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 sorry but my english is not good
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.
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 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 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 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
This is exactly how I do it Princess! Well, up until a few weeks ago while making cookies I thought "hmmm, what would happen if I freeze it" You beat me to the forum before I could share my "new and valuable" findings! And to think that just last month, I thought I was hot stuff freezing my dough.
This is exactly how I do it Princess! Well, up until a few weeks ago while making cookies I thought "hmmm, what would happen if I freeze it" You beat me to the forum before I could share my "new and valuable" findings! And to think that just last month, I thought I was hot stuff freezing my dough.
LOL, you crack me up. You are too funny. LOL @ the hot stuff LOL
No, seriously Princess, I was strutting around my kitchen, twirling my dish towel - talking to my cat "bet you never thought of that, huh?" O yeah!! - LOL
No, seriously Princess, I was strutting around my kitchen, twirling my dish towel - talking to my cat "bet you never thought of that, huh?" O yeah!! - LOL
QUICK... pass the depends... LMAO... OMG I Am so ROTFLMAO at you now. OMG... too funny.. Oh gosh... Ny my side is in stitches. You are a hoot.
I really like the talking the the cat part LMAO...
All joking aside, (that really wasn't a joke ) I think you do really great work and so does my cat! **HUGS**
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!
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!
*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!!*
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
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.
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.
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.
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
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
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.
Quote by @%username% on %date%
%body%