I personally like to do 3/8" thick, but I know a lot of people do 1/4". If you are really new to cookie-ing, Antonia74 has a great tutorial here on CC called "How to Bake and Decorate Cookies". Have fun!
"I think every woman should have a blowtorch." - Julia Child
I roll them the thickness of a wooden spoon handle. I lay two wooden spoons on the counter and roll the dough between them (rolling pin will roll on top of the wooden spoon handles and you'll have a perfectly even cookie every time.)
I do 1/4"... I bought a length of square metal stock that is 1/4" thick, then cut it in half. Like Indydebi, I put one piece of each side so that the rolling pin rests on it and then roll the dough in between. Works great!
I am finding that 1/2 inch seem to spread too much, even though I love the look of a thick cookie. And I freeze my dough 10 minutes prior to cooking and it STILL spreads at 1/2 inch so I try to shoot for a bit shy of that, I guess it's 3/8 inch. !/4 inch is too thin I think.
CakeDiva73 - I'd love to say that bakinccc is some secret ingredient that makes all your cookie troubles go away but it's just my screen name!!!! haha
I have to say that my cookies (rolled out to 1/2") do spread a little but they never lose their shape and I don't ever chill anything...just mix, cut and bake. I suppose if I was using fondant the spreading would bother me but I use all royal so it's no big deal.
(I can't believe I'm up at 3am thinking about cookie bouquets I need to do tomorrow!! What better way to pass the time than to hop on cc for a while! Oh, by the way TracyLH...I think you need to get an avatar. I think as a true "forum addict" you should have one. I'd love to see what you'd pick!!!!)
Just was looking at your photos. They are gorgeous. Do you outline first and what do you put your RI base on with. Mine come out looking so nasty so I always use MMF. But they are never pretty
toleshed - thanks for the compliment. I always outline first then fill in usually with a disposable piping bag with the tip cut off. Sometimes I cut off just a tiny tip and other times more depending on how big the area is that I need to fill. If I'm doing really tiny areas then I'll slip a #2 tip into the bag for more control. If your icing is not going on smooth it might need to be thinned a bit. The self-leveling aspect of royal icing is wonderful. Start with a thin layer and after it self-levels if you notice any dips then simply add a little more right there. Just go slowly so you don't overfill.