How to Make Rolled Cookies
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
The Elf's Tips for Rolling Out Cookie Dough
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.
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
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.
How to Prevent Dough Stickiness
Try these tips to prevent cookie dough from sticking to the
rolling pin or the rolling surface.
- Dust the rolling surface and rolling pin with flour or
powdered sugar (or cocoa powder for chocolate cut out cookies.) Use as little
flour as possible to prevent cookies from developing a harder texture. Cookies
will not get quite as stiff or tough if you roll them in sugar instead of
flour. (And they will taste slightly sweeter, too.)
a rolling pin cover and pastry cloth to make dough easier to handle.
- Roll dough between two sheets of parchment paper, freezer
paper, or waxed paper, rather on a floured or sugared surface. Remove the top
sheet. Cut cookies and lift with a wide spatula from the bottom paper onto pan.
Or roll out dough in between to sheets, refrigerate for at least ½ hour, peel off the top piece of paper, and
Tips for Using Cookie Cutters
- Dip metal cookie cutters in flour or powdered sugar (baking
cocoa for chocolate dough) to keep dough from sticking. Tap the cutter before
using to remove excess flour. Dip plastic cookie cutters in vegetable oil to
get a cleaner edge on cookies and interior patterns.
cookies as close together as possible on rolled dough. This helps minimize the
number of times you need to re-roll dough scraps, which makes for tougher
Get Cookies Ready for the Oven
cookies to cookie sheet with a wide metal spatula that supports the entire
cookie so it doesn't lose shape when transferred from the cutting surface to
the baking sheet.
- Decorate cut rolled cookies with colored sugars, nonpareils, glittery
sparkles – or leave them plain and frost them when cooled.
Storing Rolled Cookies
Store rolled cookies in a container with a tight-fitting
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