I recently purchased a rolling pin that makes an imprint in cookies. The recipe I used makes the dough rise, so I lost the imprint. Any suggestions?

The recipe that I used calls for baking powder and baking soda, so the dough rises a bit. Any recommendations as to the sort of cookie dough that would retain an imprint?

Peter Bottéas
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5 Comments

Smaug
Smaug December 2, 2018
Shortbreads are usually quite oven stable.
 
heasue
heasue December 2, 2018
springerle cookies
 
Peter B.
Peter B. December 2, 2018
Thanks!
 
Jessica
Jessica December 2, 2018
Use a sugar cookie dough that doesn't have any baking powder or soda in it. After you cut them out, refrigerate for about 10 minutes before baking.
 
Nancy
Nancy December 2, 2018
Speculoos or Dutch windmill cookies.
https://www.eatthelove.com/speculaas/
 
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