Rolling and Cutting Dough

Flour the counter, roll dough to an even thickness, cut shapes close together and move them to the tray without stretching.

Rolling dough and cutting shapes is one of the most fun jobs in baking. The tricks are cool dough, even thickness and gentle hands.

You will learn

• How to keep dough from sticking
• How to roll an even thickness
• How to cut and move shapes

What you need

• Chilled cookie dough
• A rolling pin
• A little flour
• Cookie cutters
• A flat spatula
• A lined baking tray
• Your grown-up

Steps

1. Flour the counterWash your hands first, and check every ingredient with your grown-up for allergies. Dust a little flour on the counter and on your rolling pin, the smooth roller that flattens dough. A little flour stops sticking, but too much makes cookies dry.
2. Roll from the middleRoll from the middle of the dough away from you, then back. Give the dough a quarter turn and roll again, so you notice if it starts to stick.
3. Keep it evenEven thickness means the same height all over, so every cookie bakes at the same speed. Your recipe says how thick to go. Feel for thick spots and roll them flat.
4. Cut close togetherDip the cutter in flour, press it straight down and lift it straight up. Cut shapes close together to waste less dough.
5. Move shapes carefullySlide a flat spatula, a thin lifter also called a turner, under each shape and lift it onto the tray, so it does not stretch. Leave a little space between shapes.
6. Reroll the scrapsPress the scraps together and roll again, but rerolling many times makes cookies tougher. No tasting the raw dough or batter. Wash your hands with soap when you finish. Your grown-up bakes the tray in the oven.

Try it

• 
  Junior Bakers

  Cut-Out Sugar Cookie Dough

Check yourself