Rolling and handling dough too much can ruin the texture as much as overmixing. Your goal is to roll out dough evenly on a non-stick surface for easy release of cut shapes. Use a pastry mat to prevent sticking. A long non-stick rolling pin, lightly dusted with flour, will help you keep an even pressure while reducing the number of times you must re-roll.

Steps

Step 1

Start with the rolling pin in the center of your dough disk. Roll with light, even pressure to the edge. Rolled dough should be about 1/8 in. thick; as a guide for consistent thickness, place a wooden dowel rod on either side of dough or use Rolling Pin Guide Rings.

Step 2

Push cutter straight down to cut perfect shapes. Dip cutter into flour between cuts to prevent sticking.

Step 3

Lift away dough around cut shapes and store for your next batch. Bake cookies following recipe directions.