Rolling Out Dough On Countertops Zoom

Rolling Out Dough On Countertops

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.

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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.

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