Tips for Rolling Cookie Dough
This morning I thought I would share some helpful hints when rolling cookie dough that I stumbled upon a couple of weeks ago. It’s 1 AM and there is a freaky storm outside and I can’t sleep. I can’t rev up the mixer and wake everyone else up in the house, so I chose to finish my blog post that I set out to write this week! It’s a win/win. I can be productive and quiet!
Normally, when I make cookie dough, I divide the batch into two round discs and cover in plastic wrap to chill in the refrigerator. I like to chill my dough for at least twenty-four hours. I like the way the flavors develop when they are allowed to rest. The hard part is when I pull a disc out of the fridge to use, the outside of the dough would soften before the inside. If you are going to be rolling cookie dough, you know this can be problematic. If the dough is too soft your edges will spread. I had the tendency of trying to roll the dough out while it was too cold and I would run into cracking problems. I began to think about some ways to solve this conundrum.
Grab a rectangle shaped cake board. I use the quarter sheet size for rolling out cookie dough that way it will easily fit in the refrigerator or freezer. Cover the cake board evenly with plastic wrap. I use stretch-tite, it is the only plastic wrap I am able to use without going insane. It doesn’t get sticky and unmanageable.
Place your dowels on either side of the cake board. You can find dowels at any craft store. When I started I used dowels but then I decided to give these perfection strips a try because they are long and flat. They come in three different sizes. Next, take a large ball of dough and flatten with the palm of your hand. Because the dough has not been chilled it will have a tendency to be soft and pliable but this can cause the dough to stick to your rolling-pin. To help alleviate this problem, lightly flour the surface of the dough.
Take your rolling-pin and begin to roll out your dough gently. Do not roll the dough further than the cake board surface.
Once you have your desired thickness, take another sheet of plastic wrap and place over the top of the dough. Smooth down the plastic wrap to make sure the dough is completely covered and that there aer no air pockets.
Take another cake board that is the same size and place it on top of the cookie dough and flip over. Then take another round of dough and repeat the process of rolling cookie dough.
Flip onto opposite cake board and you can stack the dough rounds on top of one another. Depending on whether you are making 6 cookies or 36, just pull out the amount of dough that is needed. I layer different cookie flavors on separate cake boards and label the board for each flavor.
For dough that you will not use within three days, place in the freezer. When I place my dough in the freezer I add another layer of plastic wrap around them to ensure freshness. You can freeze dough for up to three months.
Pull your dough round out from the fridge or freezer and unwrap. When the dough is rolled this thin it only takes 5 to 10 minutes for it to evenly come to the right temperature.
Do you have any tips or tricks that you like to do when you are rolling cookie dough? Would you like to share them? We would love to hear about some things you have discovered while baking cookies!
Hope you enjoy! ~Melissa