How do I successfully roll & cut cookies?!
Does anyone know of a good recipe. I prefer a minimum amount of ingredients. Something quick and easy, but most of all I want it to roll out well and cut well.
Please help!!!
Answers: I have tried three sugar cookie recipes so far, with no luck. I have followed the recipes to a "T" and still have not been able to successfully roll & cut the cookies to the cute little Christmas shapes that I want. I have chilled the cookie dough for anywhere between one hour to a full 24 hours! It is always sticky and very unmanagable. I have used parchment paper. I have dipped my cookie cutters and my rolling pin in flour or powdered sugar. I have dusted my workspace in flour and or powdered sugar. I have added extra flour to my recipe since I am in the south and have read about problems with making sugar cookies because of added humidity.
Does anyone know of a good recipe. I prefer a minimum amount of ingredients. Something quick and easy, but most of all I want it to roll out well and cut well.
Please help!!!
I just made these and they came out PERFECT. I am not a baker at all. These were super simple, easy to roll (I chilled the dough for an hour and a half), and kept the cookie cutter shapes.
INGREDIENTS
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
We use crisco instead of butter and put the dough in the freezer for a short time. No probs!
Someone once told me to roll out the dough, and place the slab of dough on the cookie sheet, cut out the cookie shapes, and then remove the excess dough. That way, you're not trying to move the cookies, and therefore distorting the shapes. I know that doesn't help with your rolling-out problem, but maybe it will help with the cutting-out part.
I've also had better luck with butter cookie dough than sugar-cookie dough. Try this "Basic Butter Cookies" recipe from epicurious.com: http://www.epicurious.com/recipies/food/...
try the Martha Stewart recipe - go to Martha Stewart Living and get it off of her site. it works very well. i have used it to make, literally, really, truly, THOUSANDS of cut-out cookies and it has been fail proof.
sounds like your technique is fine - sounds like your recipe has too much fat (butter or shortening) or not enough flour. if you are using just butter, you could try using half butter and half shortening. that might help.
i would look at the other recipe. it really is a keeper.
tried spraying the cookie cutters with pam?? might help, and if the cookie dough is not stiff/hard enough for cutting/keeping the cookies shape, add a little more flour to them, it wont hurt.