Sugar cookies are the ones you think of baking at holiday time—they’re fun to make, fill the kitchen with a great aroma, and the taste is unbeatable.
Sugar Cookie How-To’s
To prevent cookie dough from sticking to the rolling pin and rolling surface, try these effective techniques:
- Dust the rolling surface and rolling pin with flour or powdered sugar.
- Use a rolling pin cover and pastry cloth covering the rolling surface.
- Roll dough between two pieces of waxed or parchment paper.
Great looking cookies start with these tips:
- Roll only part of the chilled dough at one time, refrigerating remaining dough.
- Roll dough to an even thickness by rolling between clean wooden dowels or rulers of same thickness.
- Cut cookies with a cutter dipped in flour or powdered sugar (baking cocoa works well for chocolate dough). Cutting as close together as possible on rolled dough helps you to avoid re-rolling dough scraps (re-rolled dough will be a little tougher).
- Lift cookies to cookie sheet with a wide metal spatula that's at least as wide as the cookie so the cookie doesn't lose shape.