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. Some exaples are decorated sugar cookies and shortbread cookies.

If you roll them the thinner side, about 1/8″ thick, they will bake quickly and be quite crisp when cooled. If you roll them to 1/4″ thick, they'll be easier to handle and slightly softer, even when baked to a pale golden brown. In the end, the best thickness is the one you prefer.

Drop cookies are the easiest and most common type of cookie to make, while rolled cookies require a bit more effort due to the need to roll out and cut the dough. Pressed cookies require a cookie press or pastry bag, while bar cookies require a baking pan.

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.

Rolling cookie dough between parchment eliminates the need to dust the dough with flour to prevent it from sticking to the work surface. The more flour introduced, the higher the chances of tough, dry cookies. Sheeted dough promises tender, buttery cookies, just the way they're meant to be.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

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!

So, roll out the dough while it's still soft (right after mixing it together), and then chill the rolled-out dough.

What are the 3 different types of cookie methods are there? ›

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.

Rolled cookies are made from stiff, chilled cookie dough rolled out with a rolling pin and cut with a knife, pastry wheel, or cookie cutter. Often cookies are decorated and then baked – or baked, cooled, and frosted.

Place two equal-sized sheets of parchment paper underneath and above the dough, making a kind of dough sandwich. Then roll out with your rolling pin, keeping the dough sandwiched between the two parchment sheets. Once it has been rolled to the thickness you're going for, chill the dough for the requisite time.