To get more evenly rolled out sugar cookies, follow this simple tip! It’s all about that roll and chill!
So confess, how many of you make rolled out sugar cookies other than Christmas? Maybe you’ll make them for Easter but for the most part you make them around Christmas and the holidays. I’m one that only makes them around Christmas as to be honest I just can’t be bothered with that whole rolling out and cutting thing. Yet I’m that same person that LOVES cookie cutters and has like 478 bajillion of them (yes I do have pig cookie cutters too!). I really should make them more often as I love sugar cookies. I think for me it’s the whole decorating part that I like/hate. I don’t have a steady hand so when it comes to that type of decorating I look like a 3-year old trying to color for the first time. I can’t “ice” in between the lines and end up with more icing on the counter and me than on the cookie.
Plus that whole rolling thing… ugh. But today I have a really great tip to help you roll out your sugar cookies and to ensure that the roll is even!
What I do, and what my Mom and Grandma did was make up their dough put it between 2 large pieces of waxed paper and then roll it out into a square or rectangle while it’s still warm. This ensures you’re getting an even roll and also you don’t the tears. Plus you don’t have to incorporate extra flour like you would if you rolled when it’s chilled. More flour can result in a drier cookie.
Once it’s rolled out, simply wrap it up in plastic, chill and then when you’re ready to bake, stamp out your shapes! Easy, peasy!
Make some of your favorite sugar cookies and share them on Instagram tagging me. I’d love to see your creations!
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