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.

Place slightly chilled cookie dough between the two pieces of parchment paper and form the dough into rectangle using your hands. Using a rolling pin, start at the center and begin to roll the dough away from your body, rotating the dough 90 degrees every few rolls to ensure even thickness.

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.

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.

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.

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!

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.

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.

You can even eat the refrigerated cookie dough uncooked (look for the “safe to eat raw” seal!). Pair with a glass of cold milk and dare to dunk. Makes 24 cookies.

Chill the dough: Refrigerate the cookie dough for 30 minutes to an hour or until it becomes firmer and easier to handle. Freezing the dough briefly helps, but it might need thawing to roll or scoop. This is especially helpful for doughs made with vegan butter or margarine, which softens easier than dairy butter.

Why won't my cookie dough roll out? ›

Check Your Cookie Dough's Consistency

Tough – For rolled cookies, your dough can become “tough” by adding too much flour to your pin or counter before rolling it out. To avoid this, try using as little flour as possible while preparing to roll your dough.

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.

For cut out cookies, the dough is usually much stiffer and they have to be rolled out flat first before the shapes can be cut out. Then the shapes are placed on the baking sheet. A lot of drop cookies spread out quite substantially while they bake but most cut out cookies barely spread out with baking.

The biscuit-method, also used for scones, is prepared by sifting together the dry ingredients including flour, salt, sugar, and baking powder, the fat is then cut into the dry ingredients, and the mixture is folded together with the liquid producing a dense yet flakey texture.