How Thick Do You Roll Your Cookie Dough

Baking By AnitaK Updated 13 Mar 2010 , 3:55pm by Lita829

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AnitaK Posted 13 Mar 2010 , 3:56am
post #1 of 9

Martha Stewart's recipe says to roll an 1/8 of an inch thick but that seems awfully thin to me? Just wondering how thick you roll for regular sugar cookies. I know if they are "on a stick" I'd have to roll thicker, maybe 1/2 to 3/8 inch.

8 replies
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CookieD-oh Posted 13 Mar 2010 , 4:31am
post #2 of 9

I roll mine at 1/4" for regular sugar cookies.

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Zamode Posted 13 Mar 2010 , 4:38am
post #3 of 9

1/4", at least!

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Smashme Posted 13 Mar 2010 , 4:48am
post #4 of 9

1/4 inch as well unless there on sticks then 3/8 but thats just me

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indydebi Posted 13 Mar 2010 , 4:57am
post #5 of 9

Thicker than the stick you plan to poke inside of them.

Mine get rolled out the thickness of a wooden spoon handle.

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surgery2 Posted 13 Mar 2010 , 3:22pm
post #6 of 9

I get two 3/8 in square dowel rods at lowes , use this as my guide to roll dough out. 3/8 seems to work good. Got this thickness from cookie crazie blog, her cookies are fab

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newmansmom2004 Posted 13 Mar 2010 , 3:34pm
post #7 of 9

Mine end up somewhere between 1/4" and 3/8" inch as I like them thick and chewy.

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Julie53 Posted 13 Mar 2010 , 3:36pm
post #8 of 9

I do mine 3/8" also... thick & chewy!

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Lita829 Posted 13 Mar 2010 , 3:55pm
post #9 of 9
Quote:
Originally Posted by Smashme

1/4 inch as well unless there on sticks then 3/8 but thats just me




Me, too. I used to roll all of them 3/8" but I found out that the 1/4" holds up just as well under the RI.

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