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Help me cookie makers quick!

post #1 of 5
Thread Starter 
Hi I am in the middle of making sugar cookies. My first try at scratch ones ever. I need to know how thick do you roll out your dough for cookies you are going to ice.

Thanks so much for the help. icon_biggrin.gif
post #2 of 5
Well, sugar cookies don't rise that much, so you can pretty much roll them just under how thick you want them to be.
post #3 of 5
Thread Starter 
Thanks!!
post #4 of 5
the more flour you use makes them harder, but they soften up in a couple days. I don't leave it too thick bc they tend to spread in the oven, losing their shape of whatever cutter. But being too thin they break easier when decorating.

I used to make all my sugar cookies (decorated) by scratch but I don't like the having to sit in the fridge part when I need to make them. Also, if I need to make 3-5 dozen it saves on time not making by scratch so I can have more time decorating them. I think the roll of sugar cookie dough tastes the same as homemade, just needs a little more flour when rolling out.
HomanSweets
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HomanSweets
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post #5 of 5
It is true that they don't rise too much but they do a litttle at least with the recipe that I use. The one I also use does not spread at all. don't make them too thin or the details will break easily. If you have basic shapes you can make them thick or thin I usually roll them to about 1/8 - 1/4 of an inch for thickness. I roll them thicker for cookie bouquets so that the sticks stay in place as I bake my cookies with the sticks in them and then when they have cooled I place a dollop of royal icing in the hole to secure them a little better.

Good luck
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