Tips for Rolling Cookie Dough

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.

STEP 1: 

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.

Rolling Cookie Dough


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.

Rolling Cookie Dough


Take your rolling-pin and begin to roll out your dough gently.  Do not roll the dough further than the cake board surface.

Rolling Cookie Dough


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.

Rolling Out Cookie Dough


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.

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.

Rolling Cookie Dough


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.

Rolling Cookie Dough


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.

How Do You Like Rolling Cookie Dough?

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

23 comments on “Tips for Rolling Cookie Dough

  1. Lois Bush says:

    How do you keep the dough from sticking to the wax paper?

    1. Thank you so much for your comment. I don’t use wax paper. I use plastic wrap. I sprinkle a small amount of flour and this keeps my roll out dough from sticking.

  2. Sandy says:

    I have lower back issues so rolling cold dough is impossible
    for me. I roll mine out between wax paper sheets as soon
    as it is done mixing then put in fridge to firm up before cutting and baking.

  3. DoughCraz says:

    Thank you so much for this great tip. For sure will be using this starting this week. Great time saver for the Holidays.
    Happy Baking everyone.
    Blessings to you and your families 🙂

  4. NikkiK says:

    I’m still trying to perfect my royal icing and decorating but I’ve got the cookie part DOWN!

    I was using square wooden dowels that I got from Michael’s to roll my dough. I found myself buying them left and right because they would get gross pretty fast and wrapping them in cling wrap was frustrating. So I headed off to Home Depot (one of my favorite stores) and found something that’s PERFECT for rolling even dough. They’re cheap and washable! What did I buy? Corner guards! They’re right-angled strips of plastic (oh just Google it!) that you use to protect the corners of walls. Easy to cut (they come in 4-6ft pieces), easy to wash and give you dough that’s a perfect 5/8″. I cut them with sharp scissors into varying lengths for different sized batches of dough.

    I definitely need some one-0n-one classes for royal icing but I swear my naked cookies are a work of art! Thank you for this tip, I’ve entered it into my “Cookie Tips” database and will use it for sure!

    1. melissa says:

      That is cool about the corner guards!

  5. Terri says:

    What a brilliant idea!

  6. Brandi G. says:

    I am to impatient to let my dough chill in the fridge. Plus, when I did chill it, like you said, it becomes harder to work with. Now what I do is keep my flour in my spare fridge and I cut the butter up while it is still cold. So my dough is cold when I am done making it up. I can work fast enough that it is nice and cold and I can get the cutouts on the cookie sheets, then I put the cookie sheets in the fridge for 10 minutes so that they will hold their shape while baking. It works for me and I can make the dough, bake and get the kitchen cleaned up all in one afternoon.

  7. Christine Shen says:

    GREAT tip, Melissa! I use paint stirrers (covered in multiple layers of press-n-seal to keep them sanitary) as my guides but never thought to roll it out ahead of time. I happen to have those cake boards in my pantry and was wondering what I was going to do with them. Now I know! 🙂 Thanks!

    1. melissa says:

      Thanks Christine!

  8. What a great idea Melissa!!!

  9. Tiffany says:

    Cake board…duh! What a great idea ;). I have been wasting a cookie sheet sitting in the freezer under the cookie dough!

  10. Missy B. says:

    Luv it !! would you care to share your brown sugar cookie recipe? Please????

  11. Jill FCS says:

    We are kindred spirits! That is exactly how I do it.

    1. melissa says:

      How cool is that?

  12. Scott says:

    Great post! I do nearly the same thing with waxed paper. Stacking individual sheets on quarter sheet pans, wrapping the filled pan with plastic wrap, and freeze. Saves a cookie baker’s sanity, indeed!
    Happy Baking to you 🙂

    1. melissa says:

      Thanks Scott! Thats a great idea on quarter sheet pans.

  13. Jodi (Serendipitous Sweets) says:

    Great tip! Saran Wrap drives me insane too! You mention the “dowels”. But they look wide. What are those exactly?

    1. melissa says:

      Jodi- They are for rolling out fondant and come in all different sizes. I googled them this morning to see if I could figure out their name. I think they are by Fat Daddios

  14. Kim (Barefoot n Baking) says:

    What a wonderful idea! And a great way to save some time too! I would love to have dough made, rolled and ready to go at a moments notice. Thanks!

  15. What a freaking wonderful tip!!! Thank you.

  16. That is a great idea – hadn’t thought of this before. Thanks for sharing. 🙂

    1. melissa says:

      Thanks so much Kristen. So glad it was helpful.

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