Baking Hows, Whys, and WTFs is your go-to resource for all things baking. Need answers to your baking questions and tips for perfect sweets? Look no further! Today we’re tackling the age-old question: What’s the best way to roll out cookie dough?
Recently, my coworker Meryl Rothstein came to me with a question about making gingerbread cookies. It got me thinking about the best way to handle cookie dough. And now, I’m here to share what I’ve learned.
When it comes to rolled cookies, many recipes call for chilling the dough before rolling it out. But I’ve got news for you: there’s a better way. Professional bakers have been using a method that saves time, effort, and space in the fridge.
So why should you sheet your cookie dough instead of chilling it? Here are a few reasons:
- It’s easier to roll – freshly mixed dough is more pliant and requires less effort to roll out
- It saves time – no need to bring dough back to room temperature after chilling
- It saves space in your fridge – a baking sheet takes up less room than a block of dough
- Your cookies will be more tender – sheeted dough promises buttery, tender cookies without the risk of toughness
So, how do you roll out cookies like a pro? Here’s what you need to do:
- Get two sheets of parchment paper that fit your baking sheet
- Place your dough on one sheet, cover it with the second, and roll it out
- Turn the package frequently for even thickness
- Smooth out any wrinkles in the parchment as needed
Curious to learn more about this technique? Read the full article here and take your cookie game to the next level!