Rolled cookies are made from stiff, chilled cookie dough rolled
out with a rolling pin and cut with a knife, pastry wheel, or cookie cutter.
Often cookies are decorated and then baked – or baked, cooled, and frosted.
These cookies are sometimes referred to as cut outs (because they are cut) or crisp cookies (because when baked, they are thin and crisp.) The dough is cut into any shape you wish with cookie cutters, such as trees, candy canes, and stars for Christmas; hearts for Valentines Day; shamrocks for St Patrick’s Day; pumpkins for Halloween. You can also cut cookies into circles with a drinking glass or into triangles with just a knife.
Sugar cookies and gingerbread men are examples of rolled cookies.
Before rolling. Avoid handling the dough too much before rolling it out, since extra mixing and kneading allows gluten in flour to expand, giving cookies a harder, tougher texture.
Chill the dough 15-30 minutes before rolling it out. This will prevent the dough from sticking to the rolling pin. If dough is too stiff when removing from the refrigerator, let it sit at room temperature to soften. Dough that is too cold will crack and be difficult to roll. The dough should be chilled, yet pliable enough to roll.
When rolling. Roll out just one portion of the dough at a time. Keep the rest of the dough covered in the refrigerator. Rolling out too much dough at once will cause it to soften, making it more difficult to cut cookies and move them onto the baking sheet.
Roll the dough from the center out into a circle or rectangle, usually to a 1/8 or ¼ inch thickness. Keep a uniform thickness so the cookies bake evenly.
Re-rolling. Save the scraps from cut cookies and create a new ball of dough to roll out.
Try these tips to prevent cookie dough from sticking to the rolling pin or the rolling surface.
Store rolled cookies in a container with a tight-fitting cover.
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