Many sugar cookie recipes will ask you to chill the dough post-mixing—and for good reason. As baking buff Erin McDowell has explained, room temperature butter is more likely than cold butter to glom onto the work surface (and, consequently, to require extra flour protection, leading to less tender cookies). Plus, when the dough rests under refrigeration, the protein strands relax and it becomes less susceptible to shrinking as you roll it, cut it, and bake it.
But, I have an issue: I find it terribly difficult to hammer down the now-hard dough to the intended thickness (and just as difficult to wait for it to thaw).
Once I've gotten to 1/4 inch or, heaven help me, 1/8 inch, I've re-warmed the dough up so much that it's glued to the surface, holding the gingerbread man's arms and legs hostage. No matter how much flour I add—and how much tougher I risk making the cookies—the integrity of the shapes is doomed.
Over the past three days, a small team of us baked 18 different sugar cookie recipes (more answers to your "What were you thinking?!" question later this month—just you wait!) and, in the process, came across a solution from Dorie Greenspan that will forever change the way we roll out dough. (No one is surprised.)
Instead of rolling the cookie dough post-chilling, Dorie suggests rolling it out pre-chilling, but between two sheets of parchment paper instead of on a floured work surface. Sandwiched by parchment, your very-pliable dough has no chance of latching onto your rolling pin or your kitchen counter. Once you've got it at your desired thickness, you can carry the flattened dough right on over to the refrigerator, where it can chill until firm. (If the dough slab is going to be too large, just cut it into pieces and stack them up with parchment dividers.)
You needn't have an expanse of clean marble or incredible forearm strength for nice-looking cookies! With parchment as protection, rolling out cookie dough has never been easier or neater.
And, bonus tip (!), since the dough is already on parchment paper, you can cut out the shapes you want, then let them remain in their same place: By pulling away the scraps around the cuts rather than trying to transfer the cookies themselves (in other words, by messing with the negative space and leaving the positive space alone), you'll keep your reindeer and snowmen perfectly intact. Reroll the scraps later.
Ready to roll?
And, for a little help getting started...
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85 Comments
Herschelian
December 23, 2020
Thank you for posting Dorie Greenspan's advice, I rolled my dough her way today and it worked like a charm.
Carolkal
December 23, 2020
Roll the dough in a cold room. I have a brown moravians recipe that needs to be rolled very thin. To accomplish this, I roll the dough in a 60 degree F (16 C) room. The house will heat up again once the oven is on.
Deborah H.
December 5, 2018
I make lots of cookies throughout the year and I've learned a trick or two. I have 4 half sheet pans with 4 silpat mats. Using the method mentioned above using the silpat mats instead of parchment. I also use our pizza peel to slide them into the pan, mat and all, then cover with plastic wrap. Pop into the frig to chill. By staggering the pans so they can stack I have 4 pans ready for the oven when chilled.
teresa
December 15, 2016
We've always done this in my family, as far back as my Grandmother, who is now 104!!
Scott P.
December 7, 2016
I have done this with pie crusts forever. Good tip for cookies, never thought to do that.
JoAnne L.
December 6, 2016
I've always used very fine granulated sugar with a tiny bit of flour to roll my chilled sugar cookie dough. I like mine rolled very thin and do it in small batches while the rest of the dough remains in the fridge. I find the parchment paper method clumsy and awkward for me.
Sandie
December 6, 2016
I love to cook and bake...but I detest rolling out dough so I simply don't make recipes that require rolling. Interesting article...but I still won't be breaking out the rolling pin anytime soon!
Now I have an urge to bake some drop cookies! :)
Now I have an urge to bake some drop cookies! :)
patti P.
December 5, 2016
Patti Paige
I use this technique as well, and describe it in my cookie book, (You Can't Judge a Cookie by It's Cutter). I like to keep a pile of rolled out dough between parchment sheets in the freezer for when I have to bake a few cookies. But when I am rolling many cookies at once I prefer to roll out the dough after brief refrigeration on a pastry cloth or piece of canvas, very lightly dusted with flour. The nap of the cloth helps to keep the flour from sticking and you can roll out all your cookies until you use up all the dough without constant refrigeration.
I use this technique as well, and describe it in my cookie book, (You Can't Judge a Cookie by It's Cutter). I like to keep a pile of rolled out dough between parchment sheets in the freezer for when I have to bake a few cookies. But when I am rolling many cookies at once I prefer to roll out the dough after brief refrigeration on a pastry cloth or piece of canvas, very lightly dusted with flour. The nap of the cloth helps to keep the flour from sticking and you can roll out all your cookies until you use up all the dough without constant refrigeration.
Linda
December 5, 2016
I think we should credit our Grandmother's and Mom's. I'm 73 and have been passionate about cooking since I was a young girl and I've been doing the wax paper method since my 20's...way before Cook's Illustrated:-)
Ian
December 5, 2016
This is a great technique but not new. Cook's Illustrated has suggested this method for their gingerbread cookie recipe for many years in their holiday baking issue. It works perfectly every time- I suggest we attribute credit to the folks at America's test kitchen.
Smaug
December 5, 2016
This (like most of their innovations) is way older than America's Test Kitchen.
Alyce M.
December 5, 2016
I do this for pie dough, too; it rolls out much easier if not chilled first. I chill it in the pie plates themselves instead of between parchment or waxed paper, (less fridge space and safer for dough) though the top crust may need to warm up a few minutes to be more pliable for crimping. (I use this method even if I roll pie dough onto a floured counter. Just roll it up on the pin and unroll it onto the pie plate before refrigerating.) P.S. I like shortbread dough for cut-out cookies; it only has to go into the fridge for 30 minutes -- or--if you're quick, not at all!! Great for kids. Shortbread also keeps better (than sugar cookies), as it has no eggs in the dough--a real plus.
Jenni
December 5, 2016
jcnNorcal, do you HAVE to be so superior and sarcastic? There are LOTS of people who are just starting out on their journey for whom that information will be very helpful!
Jo M.
December 5, 2016
Hey Jenni - I think you've misunderstood what jcnNorcal was saying.
Anyway, whoever said what, I for one was glad of this advice, even though I have been preparing food from scratch for many years (in my 60s).
I am a good cook (including fancy stuff) though I say it myself....but I am not a good baker, and when baking all advice is welcome
Anyway, whoever said what, I for one was glad of this advice, even though I have been preparing food from scratch for many years (in my 60s).
I am a good cook (including fancy stuff) though I say it myself....but I am not a good baker, and when baking all advice is welcome
Jenni
December 5, 2016
I've just re-read it, and Indeed I did Jo, I will apologise immediately, thank you for bringing it to my attention :-) I'm an ok cook and am also in my sixties, it never would have occurred to me to put anything I'm rolling between two sheets of parchment, waxed paper, or cling film...but it definitely makes sense.
carla G.
December 5, 2016
Everyone gets different info from different places and learns to cook at different ages. It's great that no matter how old it is it's available to folks that may not be hip to Cooks. Love that site/show/mag btw!
Elizabeth S.
December 5, 2016
Those same cookie cutout tips AND more right here: https://www.youtube.com/watch?v=4nx9z8ljnzQ (from Elizabeth Stinson, Cooking with the Cul-de-sac Woman). Click the YouTube link to also see how to make Sugar/Classic AND Gingerbread cutouts from ONE batch (using my original 2-for-1 shortcut idea, "gingerbread sludge concentrate" which easily transforms half of the classic dough into gingerbread dough, yielding both/two holiday cutout cookie doughs!). OR, simply visit Elizabeth Stinson Cooking with the Cul-de-sac Woman at www.youtube.com and see my "2-for-1" Christmas Cookie Cutout Dough Recipe! Also @cookingwiththe.culdesacwoman on Facebook. @EstinStinson on Twitter. cookingwiththeculdesacwoman on Instagram. #MindfulHomeCooking
Meleyna N.
December 4, 2016
I've also been doing this for years. The parchment tends to slip and slide around the counter though. To solve this, I cut the bottom piece of parchment extra long and let it hang over the countertop. That way, when I lean up against the countertop while rolling, it holds it in place.
Sara Q.
December 5, 2016
Also you can put a small dab of butter or oil underneath the corners of parchment to anchor, preventing sliding around.
Merry Christmas to you and yours!
Merry Christmas to you and yours!
Jane
December 4, 2016
Where has this tip been all my cookie baking life?? What a great idea? Same process would also apply to pie dough I assume. Very inspired to rush to bake now! Thanks for the great idea!
Jo M.
December 4, 2016
What a brilliant tip, it will revolutionize my Xmas baking! Good old Food52 always giving amazing advice.
Linda
December 4, 2016
Yes, it does. If you go back and read the thread I commented that I've been my pie crust that way for years. Works like a charm.
Karen M.
December 4, 2016
Judging by the comments, I would think a sheet of parchment paper on the bottom, and a sheet of wax paper or plastic wrap on top might be a good combination to try. I tend to bake my cookies on parchment.
Andrea
December 4, 2016
Our local (Nor Cal) Dollar Store has parchment paper right now, just a buck.
Jenni
December 4, 2016
That's a brilliant tip. Rachel Allen rolls pastry between two sheets of cling film, that too works well, for pastry, not sure about cookie dough.
Rhonda35
December 4, 2016
Will have to try this! It makes sense. I'm guessing my grandmother, who taught me how to make roll-out cookies, never did this because (1) parchment paper did not exist in her Depression-era farm girl world and (2) using all that wax paper would have been considered wasteful. :-)
Barb
December 4, 2016
Well, so is the parchment paper. Although, it is sort of reusable, esp for crafts if not food items.
Mary A.
December 4, 2016
If flour is necessary, mix flour with a SMALL amount of powdered sugar. I emphasize small amount--do not want molasses crinkles!
Mendy
December 4, 2016
Brilliant, rolling between wax paper has been a recommendation I've used and I believe I learned in High School Home Ec class in the 70's but somehow missed or forgot the refrigeration step. For pie crusts, it makes perfect sense, chilling dough does make for a flakier crust. I will be making our Christmas cookies this way this year!
Helen S.
December 4, 2016
My mother used this for ages - but she used waxed paper and I, as a professional, do also today. It is more flexible than parchment and makes the rolling process much, much easier. The trick to no wrinkles can be seen at http://pastrieslikeapro.com/2014/11/murbteig/#.WEQ4-WX6cXc, It makes it easier, faster and completely smooth without having to slow down.
sandy S.
December 4, 2016
This is a good technique that has been around for generations! The trick is to keep the parchment, or waxed paper from wrinkling with the dough caught up in it. Slow and steady usually does it.
Linda
December 4, 2016
I've always done it this way, but I use waxed paper...I'm dating myself! also works great for rolling out pie dough, which I always refrigerate for about 30 minutes before putting into a pan and baking. I swear cooling the dough makes the crust flakier!
NotTooSweet
December 4, 2016
Not a master baker by any stretch of the imagination, but not a novice either and I've never seen or used this tip. So, thank you so much for this genius tip. I read several comments from people surprised that you even suggested this since everyone should somehow have known about this tip already. Well, I've baked for years and it is news to me so I am very thankful!
Renée (.
December 4, 2016
I've been using this no-chill sugar cookie recipe (stolen from my mother), my whole life: http://flamingomusings.com/2013/12/best-and-fastest-no-chill-sugar-cookies-best-and-fastest-holiday-shopping.html It's non-dairy and therefore kosher/parve, and the best part is, *no waiting* to roll, cut, and bake! I wrote this 3 years ago, and you'll notice that I also recommend cutting-in-place in the tips section. Makes such a difference in shape retention! Here's a chocolate version, for a change of pace: http://flamingomusings.com/2014/12/tis-the-season-for-chocolate-cut-out-cookies.html Again, non-dairy and no-chill!
Tracy
December 4, 2016
Some of us are seasoned bakers and have been doing this for years, but there are many new bakers who may find this a happy revelation.......joyful baking to all!!
SandyToes
December 4, 2016
I'm in the crowd Tracy mentions, well-seasoned cook, novice baker ( rolling cookie dough is one of the reasons I hate to bake). This is brilliant! Thanks, Food52, you've done it again.
Brenda S.
December 4, 2016
I consider myself a well-seasoned baker (making rolled sugar cookies with my mom beginning about 40 years ago [!]), but never thought of this even though I roll between parchment. The wonders of the Internet...AND Food52 for such a fantastic forum for the exchange/sharing of advice and tips like this. LOVE it!
dorothy
December 4, 2016
Dampen the counter slightly before putting down parchment paper and it won't move as you roll out the dough.
Karen A.
December 4, 2016
I'll the dough once in flour but reroll the scraps only in powdered sugar!
Susan S.
December 4, 2016
I've always done it this way (see my book, Recipes, shortbread recipe). To those who have trouble with the parchment sliding all around, I cut the bottom piece longer, and lean against the counter with the paper wedged between me and the counter. Problem solved. Another idea is to chill the dough until cool and relaxed, but not until rock hard. If you have intricate shapes though, leaving the cookies in place is the way to go. Happy baking!
Barb
December 4, 2016
Or sprinkle water off your finger tips (or spray from a bottle) before putting the bottom parchment layer down.
patricia G.
December 4, 2016
For pies, you can use the between-2-sheets method for bottom crusts as well. Roll out a smaller circle for the top, a larger one for the bottom. The cake rounds idea is neat! I've used card cut out from cereal boxes and the like to keep pastry rounds flat in the fridge/freezer.
Tammy
November 30, 2016
Likewise, I've always done it this way. One missing step: Get rolling pin rings to roll out your dough to the perfect, even thickness.
Sherry W.
December 4, 2016
Rolling pin rings are the only reason I own a rolling pin. Without them I found the whole process to labor intensive. I just never had the knack of rolling right without them.
Smaug
December 4, 2016
How do you use them with parchment on top of the dough? I use sticks, myself- more versatile, less in the way and anyway I don't use a straight rolling pin- but then I'm a woodworker and can make my own effortlessly. I suppose they'd be conceivable, if annoying with the parchment, but I don't like to roll that way- never had a problem doing it au naturel.
X
December 4, 2016
I have a long rolling pin. The parchment sheets along with the dough fits in between the rings which are close to the ends. Even with a shorter pin, you just trim the sheets so they'll fit in between the rings.
I tried sticks but don't care for them. They roll, and are a pain to store since I need different widths to roll different thicknesses. I have rings that roll from 1/8" up to 1-1/2" (for biscuits and scones). They work great and take up little space.
I tried sticks but don't care for them. They roll, and are a pain to store since I need different widths to roll different thicknesses. I have rings that roll from 1/8" up to 1-1/2" (for biscuits and scones). They work great and take up little space.
Smaug
December 5, 2016
Seems like that would deform the edges, but if you're OK with it, fine- it would also, of course, be off by the thickness of the parchment. I wouldn't suggest round sticks, obviously, and they would be difficult to make accurately. I cut these to any thickness I want- takes no time at all. As far as storage, I guess it would depend on your setup, but there's no reason for them to take up more room than, say, bamboo skewers. I would think the rings would be a real pain for some operations- like rolling a rectangle, eg.
Smaug
December 5, 2016
Actually, if you oversize the bottom sheet the thickness will be OK- poor visualization on my part.
X
December 6, 2016
The rings are all the way down at the ends of the rolling pin next to the handles (or hands if using a handl-less pin) so they don't touch the dough, and rolling squares, circles or rectangles has never been a problem for me. The wax paper/parchment I use is thin as any other paper, so it doesn't affect the thickness of the dough, which doesn't have to be exact down to millimeters anyway. I've tried square sticks as well as dowels, both slide around and, with all the other stuff on my work-space (rolling mat, bowl, flour shaker, fillings, bench scraper, cutters, and other random utensils), the sticks just took up space and got in the way. They also took up a whole lot more room to store than a pack of bamboo skewers, so I relegated them to the garden for my small tomato plants to lean on till they needed something taller. Maybe someone with more space (and patience) than I will find them useful. They just didn't work for me.
CookingJoy
November 30, 2016
or you could use a roul-pat...also when you use parchment do you flour first?
kelly
November 30, 2016
I do this when I make graham crackers and another tip is if you own a silicone baking mat, use that as a guide for how big your parchment paper should be and have it under the paper and dough while you roll it out. It helps keep your paper wrapped dough in place.
Casey
December 4, 2016
Thanks Kelly! I tried this and it just kept sliding all over the counter so I gave up with the parchment. Now I know a solution! Happy Holidays!
Barb
December 4, 2016
A few drips of water or a spray from a bottle keep it anchored, too. Both on the counter, and while putting the pan into the oven (if you bake on the parchment).
Elaine W.
November 30, 2016
Does it work for pie dough! I would imagine it would!
Sarah J.
November 30, 2016
Yes! I was also recently reading an excellent Serious Eats article on pie crust from Serious Eats: www.seriouseats.com/2016/10/how-to-blind-bake-a-pie-crust.html. Stella Parks recommends rolling and shaping the dough pre-chilling! Lots of other great tips, too.
Barbara A.
November 30, 2016
This is my method for pie crust: roll out to desired size between sheets of parchment, place between appropriately sized cake boards, slide into extra large zipper storage bag. Use a cake board between each pie crust. Chill in fridge OR freeze.
Barbara A.
November 30, 2016
Cardboard circles that bakers use as base for cakes. They come in various sizes. I usually use a 12" round. They are available at your local craft store.
Jacqueline
November 30, 2016
I'm no Dorie Greenspan but I don't understand why this is such a revelation....I've been doing it forever.
Frances Q.
November 30, 2016
What a great idea. I make rolled out butter cookies like my Mom (I'm 80 years old) use to make at Christmas and always have the sticking problem. I will be using this method from now on and am, for once, looking forward to making butter cookies. Thank you for sharing the information.
food52fan
December 4, 2016
Hi Frances, Your comment about making your Mom's butter cookies warmed my heart! How nice that you have kept the recipe going!
Linda M.
November 30, 2016
I there sting..land, you could roll out the dough, cut the parchment into segments, freeze them flat, then cut into shapes when you want to bake...I'd write more, but as off to try the Great Grandma's sugar cookie recipe with this twist....
Smaug
November 30, 2016
I do this occasionally, when the recipe really insists, but mostly I just find it to be a pain in the neck- then again my kitchen tends to be pretty cool. Also, there's no very good way to control the thickness. If the dough is causing you trouble, it's probably too cold (assuming the recipe was well designed).
Smaug
December 4, 2016
Except that there's a sheet of parchment in the way. Sticks work better anyway.
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