Things bakers know: The go-to trick for perfectly round logs of cookie dough (2024)
I am embarrassed to admit that I spent years avoiding slice-and-bake cookies because no matter how carefully I shaped the log of dough, the finished cookies always came out looking, well, dented. Smushed. Lopsided. Somewhere between a circle and a square. Even if they tasted great, I just couldn’t achieve a symmetrical cookie dough roll.
It’s a shame, really, that I let this concern stop me from making many great recipes (like these Glazed Ginger-Citrus Shortbread, hello) because a) it’s very superficial, and b) it’s actually quite easy to form a nearly perfect round log.
But not with two hands alone. You’ll need a sheet of parchment and a sturdy straight edge like a bench knife or, even better, a long ruler.
Transfer your cookie dough onto the center of the parchment sheet and pat it into a rough log that’s your desired length and height. You’ll want the log to be fairly even to make your job easier later on, so avoid a thick middle or thin ends.
Fold the parchment over the log of dough (you can either fold toward or away from you, depending on what feels most natural) and roll it a couple of times to smooth it out. The dough can still be quite rustic at this point.
Now use your non-dominant hand to press the straight edge at a 45-degree angle into the crevice where the dough meets the work surface, with the parchment as a barrier in between.
Once you’re set-up, use your dominant hand to gently tug the top piece of parchment paper as you keep applying pressure against the dough and the work surface with the straight edge. As you pull, the dough will butt up against the straight edge and rotate, rounding out into a very smooth, symmetrical log. (Imagine a much, much less dramatic version of a lump of clay transforming into a smooth bowl on a pottery wheel.)
This tip doesn’t just apply to cookie dough, either. You can use it to gently round out a roll cake, like a Bûche de Noël, or a log of cinnamon rolls.
After you’ve made your round log of cookie dough, you’ll want to maintain its shape, especially if it’s a soft, malleable dough that might flatten out in the refrigerator or freezer. If you happen to have the cardboard tube from an empty paper towel roll lying around, snip it lengthwise and use that to cradle the dough. If you don’t, simply give your dough a rotation every 15 minutes or so to evenly distribute the pressure as it chills.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
Now onto the final step: slicing! As you cut your dough log into individual cookies, give it a quarter-turn every three or four slices to ensure that the knife doesn’t flatten one side repeatedly against the cutting board. And voilà, perfectly round Maple Pecan Shortbread, World Peace Cookies, and Pistachio-Crusted Icebox Cookies.
And if all of that seems like a lot of work for round cookies, just remember: There are always squares.
We’ve got holiday cookies for everyone this season: See our brand-new batch of holiday cookies,A Cookie for Everyone,organized by flavor, texture, and style so you can find just the right recipe.
Once you're set-up, use your dominant hand to gently tug the top piece of parchment paper as you keep applying pressure against the dough and the work surface with the straight edge. As you pull, the dough will butt up against the straight edge and rotate, rounding out into a very smooth, symmetrical log.
Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.
As you cut your dough log into individual cookies, give it a quarter-turn every three or four slices to ensure that the knife doesn't flatten one side repeatedly against the cutting board. And voilà, perfectly round Maple Pecan Shortbread, World Peace Cookies, and Pistachio-Crusted Icebox Cookies.
If you think your cookie dough is off, you may not have enough liquid in the recipe. Consider adding a touch more liquid such as melted butter, egg yolks, or a teaspoon of water. Add a teeny bit and see if that helps. Add more as needed until the dough holds together and is scoop-able.
“If you forgot to scoop the dough before chilling, you may need to let the dough warm up for 5 to 10 minutes before it becomes 'scoopable,'” Hill advises. For cutout cookies: If you're chilling it for just an hour or two, feel free to refrigerate the dough in the bowl you mixed it in.
The ratio of brown sugar to white sugar determines the softness of your cookies. Using more white sugar makes your cookies thin, crisp, and more delicate. More brown sugar makes a softer, chewier cookie because it melts and caramelizes at a faster rate.
Cookies, like quick breads and cake batters, are made from a rich dough that is mixed using the creaming method. Most cookie doughs contain less liquid than other batter, you do not need to alternate your flour and liquid.
Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge. Baking your cookies right after making the dough will encourage them to spread in the oven, resulting in an extra-crispy cookie.
Place two equal-sized sheets of parchment paper underneath and above the dough, making a kind of dough sandwich. Then roll out with your rolling pin, keeping the dough sandwiched between the two parchment sheets. Once it has been rolled to the thickness you're going for, chill the dough for the requisite time.
What Are Slice-and-Bake Cookies? Slice-and-bake cookies, also known as icebox cookies, are usually made from a simple buttery shortbread dough, often with optional mix-ins, that you roll into logs and chill. Once thoroughly chilled, you can slice them to the thickness of your choice and then bake!
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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