Have You Seen This Before??

Baking By qtrican Updated 9 Nov 2012 , 7:54pm by cupcakesnbuttercream

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qtrican Posted 11 Sep 2012 , 6:25pm
post #1 of 5

I just tried Sweet Sugarbelle's rolled sugar cookie recipe. It tastes wonderful and was easy to work with... at first. My first two sheets went into the oven and came out with the tops being all wrinkled. That's not something I've seen before. As I was rolling the last batch the dough started cracking while I was rolling. I have a feeling that the cracking was the result of the extra flour working it's way into the mix, but can someone please verify this thought.


4 replies
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BakingIrene Posted 12 Sep 2012 , 7:48pm
post #2 of 5

When you roll dough that has been chilled overnight, it takes less flour.

I use a wooden pin and wooden board. Absolutely the minimum flour.

To re-roll, you should always add at least the same weight of fresh dough.

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cookielicious Posted 28 Oct 2012 , 1:43pm
post #3 of 5

Most rolled cookie recipes don't even need any flour to roll out. I never use extra flour! As long as your dough is chilled enough, you can use wax paper to roll out on the bottom of the dough and the top. Your rolling pin will never get dirty (bonus!).

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Serena4016 Posted 28 Oct 2012 , 2:03pm
post #4 of 5

My secret to rolling out sugar cookies....Do not refrigerate a big ball of dough and then try to roll it out. Roll your dough out right away between 2 pieces of parchment paper...no flour needed!! Use dowels along side the dough for getting the right dough height. For instance, if you want your cookies 1/4" thick, get 1/4 " dowels and place one dowel on each side of your dough and roll your rolling pin over the top of the dowels. Your rolling pin never gets dirty and your dough is always the perfect thickness. AFTER you've rolled the dough out in pieces that fit on a cookie sheet, put them in the fridge. It takes ALOT less time for them to become cold and it takes alot less elbow grease to roll the dough out. Once cold, you can just cut out your shapes. Sometimes, I do stick them back in the fridge after cutting the shapes to make sure they are still cold. I have found, the colder they are going in the oven, the less they spread or change shape.

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cupcakesnbuttercream Posted 9 Nov 2012 , 7:54pm
post #5 of 5

I roll the "fresh" dough out between two pieces of parchment paper. Then I freeze it for a few minutes(still between the parchment). I cut shapes from the chilled dough and bake. Hope that helps :)

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