Rolling out cookies 

I use a simple technique to ensure that my cookie dough is rolled out evenly every single time. All my cookies turn out to be of identical thickness and they bake uniformly. This method also minimizes clean up. A win-win for me! So I thought I’d share it with you. Let me know how it works in your kitchen.

Place your chilled cookie dough on a silicon mat. Take a sheet of clingfilm roughly as large as your mat and place it over the cookie dough.

Refer to the image below and please ignore my obsessive labelling here. Of course you know what a rolling pin  looks like!

Now take two separators of the same thickness. These could be cake dowels or wooden rulers or any thin and long objects that are of uniform thickness. These cake dowels, which are 1/4 of an inch thick, work perfectly for me.

Place them on either side of the dough and start rolling. Keep rotating the silicon mat in between, repositioning the dowels as needed.

Stop rolling when the rolling pin begins to rest on the dowels on either side. At this stage, the dowels will prevent the dough from being flattened out further.

Peel off the cling film. Reserve it for the next round. Cut out cookies using a cutter of your choice.

Using an off set spatula or flat knife, carefully lift each cookie and place it on a parchment lined sheet for baking.

Re-wrap the leftover dough and chill for 5 minutes before rolling it out again

See? Perfectly even cookies every time! The ocd freak in me is happy 🙂

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One thought on “Rolling out cookies 

  1. Pingback: Oatmeal-Whole Wheat Shortbread Cookies | the little miss muffin

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