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I feel dumb. Tips for rolling dough out to an even thickness

post #1 of 41
10/1/10 at 9:52am
Thread Starter 
Hi,

I'm brand new to cookie-making (and a hobbyist). My greatest challenge is getting the dough rolled out to a uniform thickness. I end up with cookies that are a little thicker on one side or some thicker and sone thinner. I use the NFSC recipe.

Also, I've noticed that my cookies bake unevenly (some are darker around the edges than others). That's more to do with my oven, right?

Thanks for your help!
Optimism produces the very success it desires and expects.
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Optimism produces the very success it desires and expects.
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post #2 of 41
10/1/10 at 10:06am
If you want to roll out even and need help use dowels at each side of the dough and roll out till your rolling pin is resting on the dowels this will give you an even thickness. Hope you can understand what I am saying lol
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post #3 of 41
10/1/10 at 10:11am
I use a fondant rolling pin (made by Wilton) that has spacers on the ends. This will ensure that the dough is equal thickness. If you don't want to invest in this product, then place your dough between 2 dowels. Then place your rolling pin on the dowels to roll out your dough. As for the dough baking unevenly, this may be caused by uneven dough or hot spots in your oven.
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post #4 of 41
10/1/10 at 10:23am
I've read some ladies pick up paint mixers at the hardware store and stack 2 on each side (4 total) of the dough the with of the rolling pin, roll till you get to the sticks.

As for the baking I have a similar issue which I know is due to heat radiating off the sides of the baking sheet some prefer to use the flat sheets so this doesn't happen.
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post #5 of 41
10/1/10 at 12:34pm
I use 2 dowels too!
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post #6 of 41
10/1/10 at 12:37pm
agree with the dowels. If you want a slightly thicker cookie, use two wooden spoons (roll the rolling pin along the handles of the spoons).
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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post #7 of 41
10/1/10 at 12:41pm
Thread Starter 
Wooden dowels, right? I have the Wilton plastic ones but they are huge!
Optimism produces the very success it desires and expects.
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Optimism produces the very success it desires and expects.
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post #8 of 41
10/1/10 at 12:43pm
I use the wooden 1/4 inch ones.
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post #9 of 41
10/1/10 at 4:52pm
I too use dowel sticks, I have 2 different sizes, one for normal cookies and one a bit thicker for cookie pops.

also, as soon as the cookies come out of the oven while they are still warm I use a metal spatula ( smooth on bottom with no gaps) to gently flatten my cookies, makes a better surface to ice on ! less icing flowing off the sides.
Leanne
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Leanne
Cookiecrazy.com.au
"A flavour enjoyed by Young and Old"
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post #10 of 41
10/1/10 at 5:39pm
Another vote on dowels!!! I bought mine at the craft store. In the wood projects section. They are really long....but, just saw them in half and voila! Perfect guide.

I put wax paper down, a hunk of dough,dowels on either side of my dough, then another piece of wax paper..... I roll over the wax paper...helps to not stick. AND, to not add any extra flour to your dough.

I ice on the bottoms of my cookies - completely flat surface. Also...I think several CC'ers have mentioned the "double cut". This is especially helpful for me....because I use a traditional sugar cookie recipe. It raises and puffs up/out pretty good. So, when the tray comes out of the oven, I do a quick re-cut with the cutter I used & I have a nice crisp & clean cookie. Makes a big difference!

icon_smile.gif
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post #11 of 41
10/1/10 at 5:42pm
Oh - another note on the baking....my oven is a little funky...so, I keep a thermometer in there. An oven one.

It needs calibrated. My oven is off about 25 degrees. So - I adjust my temp accordingly. Maybe this is part of why your cookies are baking unevenly...
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post #12 of 41
10/1/10 at 5:50pm
EvMarie, I'm also a back-of-the-cookie icer. Saw a bakery that did this when I was a kid and thought that was pretty genius. Took some to the mayor's office once and the women in the office asked why I did that, and I laughed and explained it made for easier icing! icon_biggrin.gif (psst! also a double cutter!)
Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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post #13 of 41
10/1/10 at 5:56pm
Thread Starter 
Wow - I'm always floored by how much everyone shares on this site! I have learned so much from this one post! icon_smile.gif

Thanks everyone (please keep the tips coming if you feel like it icon_wink.gif
Optimism produces the very success it desires and expects.
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Optimism produces the very success it desires and expects.
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post #14 of 41
10/1/10 at 6:25pm
I love my DoBoard!

http://www.armchair.com/store/gourmet/baking/doughboard1.html
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post #15 of 41
10/1/10 at 8:45pm
Well...Miss Indy - I think you were one of the posters on the "double cut" tip I got. And, I just love it. No offense against all the NFSC people - but I just gotta have my traditional sugar cookie. I can't give it up. So - the double cut is the solution. I lose a bit of dough...and $$$$$(dough) but, I like offering it.

Yup, this site is full of tips and tricks & just so fricken' helpful. It's great to have all this info to sift through. And, when your stumped....just post an S.O.S. Most times, somebody will have an idea...

It's a free education!
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