Old Fashioned Rolled Sugar Cookie Recipe (2024)

FAQs

What is the best thickness to roll sugar cookies? ›

Roll out dough to 1/4 to 1/2 inch thickness. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased baking sheets. Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes.

Sometimes thicker, sometimes thinner. I don't have a reason for it, I honestly roll out my dough to the thickness I feel like rolling it out. A general guideline would be between about 6 mm to 1 cm or about 1/4 inch to 3/8 of an inch.

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

It's not required for this sugar cookie recipe. Immediately baking after mixing will result in absolutely delicious cookies; however, if time permits, chilling the dough for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful. Wrap the dough in plastic wrap before refrigerating.

What is the right thickness for rolled-out dough? The right thickness for rolled-out dough depends on the recipe you are following. In general, most recipes will specify the desired thickness for the dough. However, a common guideline is to roll the dough to about 1/8 to 1/4 inch thick.

A few minutes at room temperature should make it malleable enough to roll out this enough for cutting, and the process of working the dough with a rolling pin will warm it a bit more.

There are several issues at play with over-mixing. The first is aeration: If too much air is incorporated into the butter-sugar-egg mixture of cookie dough, for example, the cookies—in the oven for relatively a short amount of time, and without structural support from the sides of a pan—will rise, then fall.

Just roll the dough into one inch balls and then coat them in equal parts cinnamon and sugar. Then I press them gently with a glass before baking them according to the directions on the package. That's it!

Place your dough on the bottom sheet of parchment. For recipes that yield more than a dozen cookies, you'll likely have to work in batches of two or more. Cover the dough with the second sheet of parchment. Rock your rolling pin back and forth over the parchment to flatten the dough.

Can I roll out Pillsbury sugar cookie dough? ›

Sprinkle about 1 tablespoon flour onto work surface; coat all sides of dough with flour. With rolling pin, roll out dough 1/4 inch thick, adding additional flour as needed to prevent sticking.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

If the dough is not chilled, the cookies might spread too much, resulting in thin and flat cookies. Flavor Development:Chilling the cookie dough allows time for the fats to absorb flavors from other ingredients, such as vanilla and sugars. This helps enhance the overall flavor of the cookies.

"When your cookie dough is not refrigerated, the butter is at room temperature. Therefore the heat from the oven reacts with the butter quickly, making it spread thinner," says Epperson. And while some people prefer a crunchy, thin cookie, there are arguably many more people who like soft, thick cookies.

You roll out just-mixed dough, chill, cut, bake, done. Once the dough is rolled to your desired thickness (generally between ⅛–¼” thick), transfer the dough package to a rimmed baking sheet. Stick in the fridge and repeat the parchment-rolling process with any remaining cookie dough.

Select the thickness you want (1/4-inch for cookies, but maybe a bit thinner—like 3/16—for pie, and even thinner still for fondant or, godspeed, pasta) and position your dough in between a pair.

Place two equal-sized sheets of parchment paper underneath and above the dough, making a kind of dough sandwich. Then roll out with your rolling pin, keeping the dough sandwiched between the two parchment sheets.

For classroom use, the best cookies are about ½ to 1-inch thick, and 3 – 6 inches in diameter. 1. Select a Species … Select species that have nice, dark annual rings, such as pines, spruces, firs, walnut, and buckthorn.