Cutting out cookie shapes is a fun part of baking, but can be tricky to get just right. There are a few tips and tricks to get clean, consistent shapes every time. Having the right cookie cutters, dough consistency, and cutting technique will help make cookie cutting easy and enjoyable. Read on to learn the key things to know about how to cut out cookie shapes like a pro.
What tools do you need for cutting out cookies?
Having the right tools is essential for clean cookie cutting. Here are the must-have items:
- Cookie cutters – Metal cutters in different shapes and sizes work best. Make sure there are no rough edges.
- Rolling pin – A heavy rolling pin without handles is ideal to roll out dough evenly.
- Countertop mat – A nonstick silicone mat helps keep dough from sticking while rolling and cutting.
- Flour – Having flour on hand to sprinkle on the mat, dough, and cutters helps prevent sticking.
- Spatulas – A straight spatula to lift cut shapes and offset spatula to scrape up dough scraps.
Bonus tools that can help are a ruler to check dough thickness and bench scraper for easier dough transfer and cutting. The right tools take the hassle out of cookie cutting.
What dough consistency should be used?
The texture and consistency of the cookie dough makes a big difference in cut out results. Here are some guidelines for ideal dough:
- Properly chilled – Dough should be chilled at least 2 hours and up to overnight. Cold dough holds its shape better.
- Firm but still rollable – Dough shouldn’t be too hard or crack, but not overly sticky and soft either.
- Even texture – Dough should be smooth without crumbly or crunchy bits.
- Not overworked – Too much kneading can make cookies tough. Mix just until combined.
If dough is too warm, dry, or overworked, it won’t cut cleanly. Proper chilling, moisture, and mixing makes all the difference.
What thickness should you roll out the dough?
Rolling dough to an even thickness is key for uniform shapes. Recommended thicknesses for cut out cookies:
- Sugar cookies – 1/4 inch thick
- Gingerbread – 1/4 inch thick
- Shortbread – 1/8 – 1/4 inch thick
- Icebox cookies – 1/2 inch thick logs
Thicker doughs like shortbread can go a little thicker. Very thin doughs will spread too much. Measure with a ruler for accuracy. Roll gently and avoid over-flouring.
How do you cut shapes cleanly?
Use these tips for clean cuts:
- Dip cutter in flour before each cut. Knock off excess.
- Press cutter straight down through dough with even pressure.
- Lift cutter straight up and tap to release shape.
- Space shapes close together to minimize scraps.
- Roll scraps to 1/4 inch and reuse until gone.
- Chill cut shapes 10-15 minutes before baking if dough warms up.
Cutting swiftly, cleanly, and consistently takes practice. Don’t twist the cutter in the dough.
How do you transfer and space cut out cookies?
Carefully moving cut shapes from work surface to baking sheet is important:
- Use a thin spatula to lift shapes.
- Slide spatula under shape and support it evenly.
- Transfer to baking sheet without stretching shape.
- Space cookies 1-2 inches apart on pan.
- If dough sticks, chill pans 10 minutes before baking.
- Use parchment paper or silicone baking mats for easy transfer.
Keep cut shapes cool and undistorted before baking. Let shapes re-chill if necessary.
Can cut out cookies be frozen?
Yes, cut out cookie dough can be frozen for storage and future baking:
- Form dough into a disk, wrap in plastic wrap and foil.
- Freeze dough up to 3 months.
- Thaw dough overnight in fridge before using.
- Cut shapes and bake as usual.
- Or freeze cut shapes in a single layer on a pan.
- Transfer frozen shapes to an airtight container.
- Bake frozen cookies 1-2 minutes longer.
Well-wrapped dough or unbaked cookies can go straight from freezer to oven.
Troubleshooting Cut Out Cookie Issues
Here are some common cookie cutting problems and how to fix them:
| Issue | Solution |
|---|---|
| Dough sticks to counter, rolling pin, or cutters | Sprinkle more flour to prevent sticking |
| Shapes fall apart or stretch out of shape | Chill dough longer. Roll thinner. Cut cleanly. Work swiftly. |
| Edges of shapes are ragged | Use sharp cutters. Apply even pressure. Cut straight up and down. |
| Dough shrinks back after cutting | Roll dough thinner. Make sure dough is chilled fully. |
| Cookies spread too much during baking | Chill cut shapes before baking. Allow more space between shapes. |
Conclusion
Cutting out cookies neatly takes the right dough texture, chilling, rolling, and cutting techniques. Use sharp cutters, chilled dough, ample flour, and gentle handling. Troubleshoot any issues with stretching, scraps, or spreading. With the right pointers, anyone can master the art of cut out cookies. Let your creativity shine with fun shapes and designs. Enjoy the festive tradition of rolling, cutting, and decorating scrumptious homemade cookies.