The Right Way to Roll Out Your Cookie Dough

What would the holiday season be without a fresh batch of Christmas cookies? These treats are a holiday staple and it’s imperative that they’re top notch — you’ll be sending them to your always critical family members, after all.

No matter what kind of holiday cookies you specialize in (thumbprint, snowballs, peanut butter, shortbread, ect.) there is a trick to make each batch perfect. It all boils down to one simple thing: how you roll your cookie dough.

This might seem like a no-brainer step, but there’s actually an easier and more effective way to roll your dough. It’s probably more simple than how you roll out your dough now! At the very least, it will definitely produce the most even, perfect-looking cookies you’ve ever made.

Best of all, this rolling technique is “flour-free,” meaning that you don’t have to waste flour on your countertop or other rolling area. Using less flour when you’re rolling out your dough ensures that the cookies will be less brittle and more deliciously chewy. What you’ll need instead is a little plastic wrap, which we’re sure you have hanging around your kitchen.

You’ll also notice that Thomas is using a Silpat, which is an all-purpose, reusable baking mat. While these are very handy to have around, you may not own one. If this is the case, don’t fret! You can use parchment paper to achieve the same results.

What do you think of this rolling technique? Is this easier than the method you’re using now? Share your thoughts in the comments section below.

How to Roll Out Your Cookie Dough (The Right Way)

Materials

  • Cookie dough
  • Plastic wrap
  • Silpat or parchment paper
  • Rolling pin
  • Plastic scraper
  • Flour
  • Cookie cutter (if applicable)

Instructions

  1. Start by laying out some plastic wrap on your surface. Put a third of your dough onto the wrap and use it to mold the dough into the shape you’re going to roll it into; square, rectangle, circle, ect.
  2. Once the dough has been shaped, put it on a Silpat or a piece of parchment paper. Cover with your plastic wrap.
  3. Over the plastic wrap, use a rolling pin to gently roll out the dough. When it’s flattened, flip it around to lengthen the dough the other way.
  4. Use you plastic scraper to even out the dough over the plastic wrap.
  5. Chill your dough in the fridge or freezer until it’s firm.
  6. When your dough is firm enough, bring it back out onto the counter. Make sure to put your plastic wrap to the side so you can reuse it for your scraps.
  7. If you’re using a cookie cutter, make sure you dip it in flour before you make your shapes. Then proceed to cut the dough into as many shapes as it will yield.
  8. Once all your cookies are cut out, put aside all your excess dough to re-roll it. Space your cut cookies on a baking sheet that’s been lined with your parchment paper or Silpat and bake for however long your recipe requires.