Originally Posted by SueBear
Any tips you have when it comes to thickness? For example since you have to cut out the dough, how thin would you say on average you are rolling the dough out to be? I ask this because I'm the type of person where I used to use the cookies that came in the rolled up sleeves where all you had to do was slice them (or use a spoon and get the amount needed)
Now that I'm going to start making them from scratch, I wanted to ask how ya'll do it and if there's some secret to rolling the dough doing it so they come out correctly. Well... not secret per say but you know what I mean.
FYI: I got 4 more days then I'm done with classes. YAY!
I'm not much of a cookie baker. Just got into it yesterday, and found out afterwards that the dough should have been chilled first before continuing on.
The dough then probably could have been rolled out on a floured surface. Didn't use cutters mainly because I don't have any.
I'm mainly a bread and cake baker, so baking cookies is somewhat new to me, though I've always wanted to try it.
I DID however, make peanut butter and oatmeal cookies in the past, and even those were drop cookies as well. This yesterday, was mainly trial & error. I DO have a rolling pin and even a cookie press, but no cutters.
And I, also, used to buy the refrigerated cookie dough as well. But I really wanted to get down and dirty with the mixer yesterday - like I do when making bread and cakes.
So now, the first chance I get, I'll go get some cookie cutters.