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Roll out the dough with a regular rolling pin to just thicker than 1cm - around ½". You will want to use a little flour on the rolling pin too. Try to keep the dough rectangle and no wider than the width of your embossed rolling pin. Lightly flour then roll over the dough with the embossed rolling pin with medium pressure.

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And this Joseph Joseph rolling pin is perfect for those who want to achieve flawless results every time. Made from solid beech wood, this rolling pin comes with etched measurement guidelines so you can always roll your dough to the perfect thickness. It also comes with four removable discs (1/16, 1/6, 1/4, and 3/8-inch), so you can easily.

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Instructions. Preheat the oven to 350 °F. Mix all the ingredients for the dough to form a ball. this works best with a kitchen machine. Divide the ball into two or three smaller balls for easier work. Roll out with a regular rolling pin between two pieces of parchment paper or plastic wrap.

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This will make the dough easier to handle and roll out. Roll out. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness. Be sure to flour the surface, the top of your dough, and your rolling pin.

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The key to making neat, precise sugar cookies is to first make sure your cookie dough is rolled out uniformly, and to do that you need the Joseph Joseph adjustable rolling pin. And at just $20 it.

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Step 4: Gently Press Ball into Disc. Use your hands to gently press the dough ball into a 1.5" - 2" thick disc. The goal here is to gently spread the dough out so that when you go to use the rolling pin, it doesn't cause the dough to break or "buckle".

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Wet ingredients - unsalted butter, sugar, egg, egg yolk, vanilla extract. Optional decorations - jimmies, nonpareils, sprinkles, colored sugar, etc. Whisk the flour, salt, and baking powder together. Beat the butter until smooth. Still beating, add the sugar. Add the egg and the yolk and the vanilla.

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Instructions. Preheat oven to 350°F. To prep for rolling, lay a piece of parchment on the counter and sprinkle with about 1 teaspoon of flour. In a large bowl, cream together unsalted butter (¾ cup; i.e. 1½ sticks) and granulated sugar (¾ cup) on medium speed for 20-30 seconds.

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Form the dough into a ball. Divide the dough in half, and roll the dough out on a floured surface until it is ¼ inch think. Use the embossed rolling pin to roll over the dough. Cut the dough into circles using a 2-inch round cookie cutter. Place the cookies on the baking sheets and bake for 6-10 minutes.

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Relatively heavy in weight, as the wood also gives the rolling pin a nice weight to help evenly roll out the dough. If you're rolling out chilled dough, having this weight is crucial. Long to allow to roll out wide sheets of sugar cookie dough. Adjustable rings to allow for different thicknesses. I most often roll my sugar cookies at ⅜.

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Roll dough between sheets of parchment or waxed paper. Rather than roll dough on a floured surface, roll it between sheets of non-stick parchment or waxed paper. Adding extra flour to the dough while rolling can make cookies tough. And cutout cookies release easily from paper when you move them to the baking sheet, preserving their shape.

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Preheat oven to 375F Line baking sheets with parchment paper. Note: the dough has a tendency to stick without parchment paper. Cream together the butter, sugar, and molasses, and egg yolk until well combined. Use a stand mixer like I did, or electric beaters.

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Sift flour baking soda, and salt together. Mix sugar, butter, egg and vanilla. Beat in sour cream. Then add dry ingredients gradually. Set oven to 400F. Roll dough to 1/4″ thick, then roll over it with the embossed rolling pin and cut into desired shapes. Place on cookie sheet and bake for 6-8 minutes.

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In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees. Roll out dough, using powdered sugar on the surface and rolling pin ¼ to ½ inch thick.

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The thinner the cookie, the less it will spread and puff up when baked. 5. Dust embossed rolling pin with flour. Before using the embossed rolling pin, dust the embossed rolling pin generously with flour to coat the grooves of the patterned pin. Knock the pin against your hand to dust out any loose flour. 6.