How to Roll Out Cookie Dough
It’s that time of year folks- you better make some room in the freezer and break out the wrist brace; there’s mixing, rolling, cutting and icing to be done and only a few weeks left until the office holiday cookie contest. In an effort to make your holidays brighter, we’d like to bring you our favorite tips and tricks of the trade for a successful, stress-free holiday cookie swap.Print this recipe
Consider the following before baking:
- Use a recipe without leaveners. These cookies need to bake up thin, flat and ready for a primer of icing before the sprinkles and swirling happens. Don’t let bumpy cookies get you down.
- Roll out your dough between two sheets of parchment paper. WHAT?!? Yeah, this is the game changer. Take your just-mixed cookie dough, drop it like it’s hot on a piece of parchment, cover it with another piece of parchment paper, break out the rolling pin and roll it to your desired thickness. Avoid rolling over the edges; these will be thinner than the inside of your cookies and will burn.
- Freeze, baby. Slide the parchment -wrapped sheet of dough onto a cookie sheet and pop it in the freezer until solid. Choose your own adventure here and leave it in until next week when your office mates begin to sweat or wait until just firm.
- Once ready to bake, have your cookie cutters ready. Cut out your cold cookies, drop them on a parchment-lined cookie sheet and bake at 350F until just starting to get golden on the edges. Let them cool on the cookie sheet.
- Cool before icing.