Comments on: How Many Times Can You Re-roll Cookie Dough?

By: Lisa Snyder

Lisa Snyder — Sat, 27 Nov 2021 13:40:43 +0000

Hi Dee!

UGH! Cookie cracks drive me crazy! I do a few things to help prevent this.

1. I make my dough and roll it out on one of those amazing flex mats, cover it with plastic wrap, place it in the freezer for at least ten minutes. Then, I remove it from the freezer, remove the plastic wrap, and lay it back on the surface of the dough, turn the mat over and carefully remove it from the back of the dough and flip it back over. Here is a video that will show you what I’m talking about,
https://thebearfootbaker.com/2013/12/how-to-roll-out-sugar-cookie-dough/.

When I cut out the cookies I place them on a baking sheet with a Silpat or (I’m totally LOVING this new product from The Cookie Countess) Mesh Non-Stick Baking
https://www.thecookiecountess.com/products/basket-weave-texture-baking-mat?_pos=2&_sid=09c70364d&_ss=r. and then I place the cookie sheet with the cutout cookies back in the freezer for a few minutes. Then I bake them. It helps my cookies bake perfectly without cracks or spreading.

Also, I leave my butter on the counter for one hour. No more or no less. It helps my dough hold it’s shape as the cookie bake. Let me know if you have any other questions.

Bear hugs!

By: Dee Bennett

Dee Bennett — Mon, 22 Nov 2021 22:59:29 +0000

I use the Dough-EZ mat always and have gotten cookie crack on three different recipes and on the first roll and cut! I thought my butter might be too soft, I creamed it too long or my oven isn’t’ baking evenly! This is driving my crazy! Are you still having problems with this?

By: katydoescookies

katydoescookies — Mon, 18 Apr 2016 12:39:34 +0000

When I get a pan with crinkly tops, I just use a microplane and clean them off. Works better than getting pieces in my frosting. –Katy

By: Amanda

Amanda — Fri, 15 Apr 2016 16:24:09 +0000

I try to roll twice and then one minor roll for one or 2 cookies for the third take. Never more! My cookies used to not have an issue, but with my convection gas oven or regular gas oven the cookies don’t want to bake just right. They almost seem a bit undone/don’t “puff” up.

By: Kelly

Kelly — Fri, 15 Apr 2016 09:34:23 +0000

I use the Dough-EZ mat and if I ever need to use flour it is a tiny bit. I love reading your posts and have used several of your tutorials. Thanks for providing all the great info!

By: Lisa

Lisa — Thu, 14 Apr 2016 23:37:22 +0000

In reply to Ann Workman. Hi Ann! I'm glad you found a recipes that works well for you. I do have one question, what in the world did bakers do before they had parchment paper? I don't even imagine!!!

By: Lisa

Lisa — Thu, 14 Apr 2016 23:35:38 +0000

In reply to Janis Saylor. I bet people love living next to YOU!! I know I would! ;)

By: Lisa

Lisa — Thu, 14 Apr 2016 23:34:51 +0000

In reply to Janis.

Hi Janis! I remember you from Cookie Con! How are you?

I just looked at your site and your FB page and fell in love with the woodland set with the bear and the camper! How CUTE!!

I am glad to hear you flatten your cookies with a fondant smoother. I do that even if the cookies look flat because it guarantees a smooth work surface.

I followed you on FB, IG and Pinterest so I am now stalking you! 😉
Lisa

By: Lisa

Lisa — Thu, 14 Apr 2016 23:13:56 +0000

In reply to LOrretta. Where have you been all my life? If broken cookies don't contain calories, I'm going to buy a HAMMER! ;)

By: Lisa

Lisa — Thu, 14 Apr 2016 23:12:54 +0000

In reply to Kate. When I first started making sugar cookies I didn't use flour to roll the dough. Somewhere along the way I have started using a little. I have found either way works for me as long as I measure the flour. Don't you just love all the little helpers that sacrifice to eat your mistakes! Such dedication! lol