Wednesday, May 1, 2013

My #1 Tip for Rolling Cookie Dough

DO NOT FEAR THE FLOUR!!!
#1 tip for rolling cookie dough from bake at 350
Yep.  That's all there is to it. 

Flour your rolling surface, rolling pin, cookie cutters.  Heck, before I start rolling, I even dust my cookie dough with a little flour.  If your dough starts sticking to your rolling surface, throw on a little more flour.

I PROMISE this will not make your cookies dry.  I've made thousands and thousands of cut-out cookies this way using this cookie recipe.  If I'm using a chocolate cut-out recipe like the Chocolate-Hazelnut cookies in the book, I use a combination of flour and cocoa powder.

So, don't worry about rolling between layers of wax paper, or rolling in sticky powdered sugar.  Flour away!

Works for me!


tiered cake decorating class at craftsy.com

32 comments:

  1. I trust any!!! of your cookie wisdom implicitly. Thanks for the tip!

    ReplyDelete
  2. Amazing. Why doesn't my dough look as smooth and pretty when I roll it out... ?

    ReplyDelete
  3. Pinning this to remember!! Thanks!

    ReplyDelete
  4. Thanks so much! Any tips on transferring your cutouts to the cookie tray to bake? :)

    ReplyDelete
  5. Flour away!
    That's what I say too!
    And how much do I love the thoughts of adding cocoa to the flour!
    Now that's a good tip!
    Nothing makes me happier than flouring the surface of my rolling mat, cookie dough and rolling pin!
    You're making me wanna bake!
    xo

    ReplyDelete
  6. I've actually rolled it out in a big ziplock then put it in the freezer for 5 minutes and you can cut open the bag and cut the cookies out on the bag. I'm not a big fan of using ziplocks because they're tough on the environment but I like doing it this way when I'm having little ones help in the kitchen. Three year olds and flour... you're just asking for it. LoL

    ReplyDelete
  7. How do you handle re-rolling the scraps? I find by the time I get to the third roll out, my cookie doesn't bake out quite as nice (and actually is quite wonky and it becomes a 'reject'!)as the first roll out... I thought this was due to the amount of flour used in rolling...

    ReplyDelete
  8. Lots and lots of flour usually works! Any suggestions on quick cleanup for lots and lots of flour? I always get it all over me + floor + counter top + a cat will step in it and there will be paw prints all over the floor. :)

    ReplyDelete
  9. Great! I've been dousing everything with flour for years! Glad to know I'm doing it right!

    ReplyDelete
  10. Thanks for the expert tip! I am always thinking I should go light on the flour and it's re-assuring to know that's not a concern. For me, I find that adding just a teeny touch of milk at the end makes my sugar cookie dough come together fully and be super smooth when rolling out. I hope I'm not doing anything "bad"...seems to work well for me. : )

    ReplyDelete
  11. Well, if you PROMISE then I'll give it a try. I usually roll between two sheets of wax paper but sometimes the dough sticks to it a little.

    ReplyDelete
  12. Yes, I wholeheartedly agree with you! I'm glad to hear someone else say it because most of the time you hear "don't use flour, it will dry out the cookie". But after fooling with parchment paper, trying to freeze the dough, etc, I just gave up and used flour to keep it from sticking. My cookies still come out DELICIOUS!! :)

    ReplyDelete
  13. I LOVE your posts! I'm not afraid of flour either but I began mixing equal amounts of flour and powdered sugar to dust my dough board. It works great too!

    ReplyDelete
  14. Great tips! I've always had success with powdered sugar but will not fear flour as much next time. Thanks, Bridget!

    ReplyDelete
  15. lol, it's so true. By the time I'm done rolling out sugar cookies, I have flour everywhere. On the floor, on my shirt, on my kid... everywhere!

    ReplyDelete
  16. I roll mine between two sheets of freezer paper, waxy side in. I never have any sticking and even the scraps that have been rolled and re-rolled turn out great. I LOVE all of your tips and your cookie masterpieces are fantastic! I have gotten so many fantastic ideas from you - thank you!!!!!!!!!!! :)

    ReplyDelete
  17. I still do it the same way my grandma did… after making the dough, she'd immediately roll it out on her cookie sheet on top of wax paper, she then covered the dough with wax paper, and put it in the refrigerator. When the dough got good and cold she’d slip it off the cookie sheet and, particularly at Christmastime, she would have stacks of rolled out sugar cookie and gingerbread dough on the bottom shelf of the refrigerator.

    ReplyDelete
  18. LOL!! Yes four is not to be feared!!!! This also goes for other things such a pizza dough!

    ReplyDelete
  19. Even when I roll out chocolate cookies, I still use only flour. I find that the flour fades away during baking.

    ReplyDelete
  20. That is just how my Momma taught me.

    ReplyDelete
  21. Thank you!! I always thought the less flour the better!! Pinning!

    ReplyDelete
  22. Hi Bridget,
    Thanks for sharing all your cookie tips. Thanks to your websites, Bake at 350 and University of Cookie, I've been able to make some great sugar cookies with my nieces and friends. My co-workers and my husband's co-workers love the great tasting and creative treats they've been getting. My local knitting group got some cookies as well. It's the perfect diversion and creative outlet in between research papers, presentations, and assignments for my grad school work right now. I look forward to reading your latest posts (as often as I can) for inspiration.

    ReplyDelete
  23. Rolling out dough is always my least favorite part of doing royal icing cookies. Thanks for the great tip!

    ReplyDelete
  24. I've always heard that using too much flour gives you a tougher, crumblier (yes, that's a word!) cookie but I used flour and it didn't change mine. I also used a shaker that has mesh on top so it's more of a dusting than a sprinkling. Great tip for the chocolate cookies! My chocolate mustaches look like they have a disease! You won't see it once they're iced though.
    Thanks!

    ReplyDelete
  25. Hi Bridget,

    thanks for the tip, it's really useful!
    I love your blog and what you can do with cookies!!! :-)

    Happy Sunday from sunny Italy,
    Val

    ReplyDelete
  26. I don't fear the flour! I promise!!

    ReplyDelete
  27. Thanks for sharing your view..:)
    Liked your blog


    christians

    ReplyDelete
  28. Thank you for saying it's ok to flour and flour away. I'm always so terrified by cookies will come out like bricks!

    ReplyDelete
  29. I like rolling them out between wax paper just because it is easier to lift them up to place on the sheet. But good to know I can flour away!

    ReplyDelete

Thank you so much for taking the time to comment! Happy baking! :)
(Comments, especially on busy giveaways, may take a minute to show...thank you for your patience.)

Related Posts with Thumbnails
Pin It button on image hover