Cutting Cookies Like a Pro

Cutting Cookies Like a Pro

Solid cookie cutters that are simply shaped, and that have sharp, thin edges are easiest to use, but here are some great tips for cutting all kinds of cookies.

Your dough should be chilled for about an hour before rolling it out (but at least half an hour).

A good silicone mat is great for rolling your dough, since less flour is needed. Go easy when you flour your mat. If you over-flour, your cookies will be less tender. (You can also use confectioner's sugar as it does not stiffen the dough as quickly.)

Dip your cookie cutter in flour before cutting your cookies, and this will help prevent sticking.

First, be sure to roll your dough evenly, and not too thinly. About an 1/8 of an inch is usually good. If they are too thin, they may be too fragile, or else they may be too cripsy, once they are baked.

Aside from dozens of differently shaped cookie cutters, Cake and Bake also has hundreds of supplies and tools for coloring and decorating; from frosting to fondant, and from jimmies to fairy dust.

www.cakeandbake.com