Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Pp who has trouble rolling out chilled dough - don’t chill a ball. When you’ve finished making the dough, put a piece of parchment paper on a sheet pan or cutting board. Then put the warm dough on that, cover with another piece of parchment paper, and gently smoosh it with the rolling pin into a sort of disc about an inch thick. Put that in the fridge to chill. When you take it out, you just peel off the parchment and roll out as directed.

Fwiw the same thing when you’re making pie crust. It makes a huge difference.

If you need to let it chill overnight wrap the whole thing well in plastic wrap. See

NP. How have I never thought of this?

So do you wait for it to become close to room temp or at least a little softer before rolling?

You need to chill in a flat disk, mine is 1-2” thick. I let mine come to room temp, when I can press a finger tip into the dough and it’s the same softness as my butter when I make the cookie recipe.

Anonymous wrote:

Anonymous wrote:Pp who has trouble rolling out chilled dough - don’t chill a ball. When you’ve finished making the dough, put a piece of parchment paper on a sheet pan or cutting board. Then put the warm dough on that, cover with another piece of parchment paper, and gently smoosh it with the rolling pin into a sort of disc about an inch thick. Put that in the fridge to chill. When you take it out, you just peel off the parchment and roll out as directed.

Fwiw the same thing when you’re making pie crust. It makes a huge difference.

If you need to let it chill overnight wrap the whole thing well in plastic wrap. See

NP. How have I never thought of this?

So do you wait for it to become close to room temp or at least a little softer before rolling?

Anonymous wrote:Pp who has trouble rolling out chilled dough - don’t chill a ball. When you’ve finished making the dough, put a piece of parchment paper on a sheet pan or cutting board. Then put the warm dough on that, cover with another piece of parchment paper, and gently smoosh it with the rolling pin into a sort of disc about an inch thick. Put that in the fridge to chill. When you take it out, you just peel off the parchment and roll out as directed.

Fwiw the same thing when you’re making pie crust. It makes a huge difference.

If you need to let it chill overnight wrap the whole thing well in plastic wrap. See

NP. How have I never thought of this?

Stella Parks’s recipes on Serious eats are very good. I bought organic powdered sugar on her recommendation and now never use the other kind. It’s so much less chalky tasting.

For those of you who love sugar cookies but hate the PIA part of rolling them out (like me) I found this cookie bar version that is so easy and they are AMAZiNG. So amazing that my son requests this for his birthday instead of a cake .

So I really enjoy the almond flavor in sugar cookies but did find it a bit overpowering the first time I made it so the next time I swapped the vanilla and almond extract amounts in the cookie recipe only and it turned out perfect! She includes a link to a super easy butter cream frosting that is also delicious!!!! I didn't wind up using the whole thing (about half actually) but it keeps for a while and the next time I made it I think I only made a half receipe of the frosting.

Caution.....pay attention to the cooking time. Take those suckers out right at 25 minutes (when it's no longer shiny) so the bars are nice and chewy!

https://thefoodcharlatan.com/sugar-cookie-bars-2/

This is the easiest dough I’ve ever worked with. I don’t chill it and it has always turned out perfectly this time of year. I’ve only had problems in warm, humid weather. They’re also delicious.



PILLSBURY ROLLED SUGAR COOKIES

1 Cup sugar
1 Cup margarine or butter
3 TBS milk
1 tsp vanilla
1 egg
3 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt

Heat oven to 400°F. In a large bowl, combine sugar, margarine, milk, vanilla and egg; mix well. Stir in flour, baking powder and salt; mix well.

On lightly floured surface, roll out 1/3 of dough at a time to 1/8 in. thickness. Cut with cookie cutters. Place one inch apart on ungreased cookies sheet.




COOKIE ICING

(I quadruple this recipe to have enough icing to frost all of the cookies from the recipe above in 5 different colors for Christmas.)

1 Cup confectioner’s sugar
1 Tblsp + 1 tsp milk (I just use heaping Tblsp)
1 Tblsp Karo syrup
1/8 tsp vanilla or almond extract (I use almond if I want pure white icing.)
Food dye if desired

Yes, definitely chill as a disk not as a ball!

When you get the dough ready to chill- take out 1/4 or so. Put it in Saran Wrap and then flatten it out with your hands. 1-.5 inches thick. Put in the frig to chill. Doesn’t need to be perfectly flat or anything.

It will be faster to chill and SO much easier to roll out! It is halfway there already. Use a rolling pin after you unroll and flour the surface. That will get rid of any ridges from flattening it before and smooth it out. It will be ready for cutting.