Vintage Recipe Thursday: Foundation Recipe Rolled Cookies (2024)

FAQs

What is the rolled cookie method? ›

Simply put, rolled cookies, such as sugar cookies, are made by using a rolling pin to flatten a stiff dough, whic. h is then cut into interesting shapes with sharp cookie cutters, a knife, or a pastry wheel. The alternative is to shape the dough into logs and to slice it thinly before baking, called icebox cookies.

Rolled cookies are made more often at home than in commercial kitchens because they take a lot of work. Cut these cookies from a stiff dough that has been rolled out on a baking board. Varieties include decorated sugar cookies and shortbread.

With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Rock your rolling pin back and forth over the parchment to flatten the dough. Roll out the dough, turning the whole package frequently for even thickness. If the parchment bunches up in the dough—this can happen if the dough is very soft—tug it out and smooth it with the rolling pin.

What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

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!

Chilling cookie dough for just 30 minutes makes a big difference.

Can I roll out Pillsbury sugar cookie dough? ›

Roll on floured surface until 1/4 inch thick. Cut with 2 1/2-inch cutter. Bake 8 to 11 minutes.

Drop cookies are scooped or spooned onto sheet pans and often use the creaming method to build volume in the cookie. Rolled, icebox, and molded cookies are made from chilled doughs that tend to be stiffer with higher flour content to minimize the spread during the baking process.

Fans of chocolate desserts will easily recognize chocolate chip cookies as classic examples. Then, there are rolled cookies that require a rolling pin and cookie cutters to get their shape and molded cookies that use your hands to create the shapes.

Rolled Cookies

The first cookie that comes to mind with the rolled cookie is the sugar cookie. Sugar cookies are great as is, but taste even better with a layer of buttercream frosting. The problem with rolled cookies is that they are time-consuming, so grab the kids, hand them a rolling pin, and put them to work.

There are many varieties of classifications for cookies. This refers to the way in which the cookie is prepared after the dough has been made. For example, there are drop, icebox, bar, sheet, cut out, pressed, rolled, molded or wafer.