When I make cookies I usually just roll out the dough and try to get it the same thickness all over.
You want your cookies to be evenly-thick or they’ll bake unevenly.
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Since it’s a well-known fact that I’m cheap, I won’t pay for those fancy little plastic rings that you can get to fit on your rolling pin to mark the depth of the dough.
So I was rolling out cookies and thought “Duh, I can use dowels for this.”
This is something that I’ve seen other places, but it’s one of those things that I always tend to forget when I’m actually doing the task.
You can also use this method when rolling out pie crust, which is important because you don’t want a thick crust, but if it’s too thin in spots it will burn, or the filling could leak.
If you use two dowels (or pencils, or anything that’s the same depth as however thick you want your dough to be) you can roll your pin on top of them and it will keep you from rolling the cookie dough unevenly.
Simple, economical, and your cookies will bake evenly instead of browning too quickly in spots that are thinner than others.
For another article that can explain why your cookies bake unevenly, read about oven hot spots by clicking here.
Click here for my sugar cookie recipe.
Rolling out cookie dough evenly is important for sugar cookies that you’re going to be decorating with royal icing or wafer paper, since starting with flat dough will give the cookies the best chance of baking evenly.
You want a flat surface for decorating, so evenly-thick dough is important!
For an article about making pumpkin cinnamom rolls that involves rolling out dough, click here.
