Every Christmas cookie starts out as a humble ball of dough. It’s the attention and care that bakers give to the cookies that turn them into delicious confectioneries fit for the table of a king. No one is born an amazing baker. It takes time and practice. Novice bakers can read on to find some tips that will help.
Tip #1: Choose the Right Cookie Cutters
Over time, Christmas cookie aficionados develop impressive collections of cookie cutters. They have to start from somewhere, though. Bakers who have yet to start accumulating these essential tools can find information from Ann Clark cookie cutters about how to choose the right ones.
Tip #2: Don’t Overwork the Dough
It’s important not to overwork the dough. Once it’s mixed and chilled, divide it into smaller portions, and wrap each of them individually. That way, bakers can roll out only as much dough as they need at once instead of re-rolling it.
Tip #3: Choose the Right Rolling Surface
Never roll out cookie dough on a warm surface. Instead of using the countertop directly next to the oven, find a large cutting board and place it in a cooler area of the kitchen. That way, the dough can be transferred easily to the freezer for re-chilling as needed.
Tip #4: Don’t Over-Flour
Anyone who baked cookies with an older relative as a kid probably remembers flouring the countertop and rolling pin. That’s a great idea since it keeps the dough from sticking, but don’t go overboard. Using too much flour will make the dough tough.
Tip #5: Roll to Uniform Thickness
Most types of cookie dough need to be rolled out to about 1/8″ thickness. Make sure to keep the dough thickness uniform to avoid uneven baking. The easiest way to ensure uniformity is to purchase rubber rolling pin rings designed for measuring thickness.
Tip #6: Don’t Get Stuck
Having trouble with cookie cutters getting stuck to the dough? This is less of a problem when the dough is adequately chilled, but there are also a few other ways to avoid getting stuck:
- Apply flour to the cookie cutters between cuts
- Work from the center out
- Leave plenty of space between cuts
- Wipe the cookie cutters off with paper towels instead of rinsing them
Tip #7: Get the Transfer Right
Transferring cut cookie dough to a baking pan can pose a challenge, especially if the dough has warmed up while it was being cut. That’s where the cutting board comes in. Move the whole thing into the freezer before trying to transfer the cut cookies if the dough is too soft. Bakers can also avoid problems with deformed cookies by lightly flouring a thin spatula before using it to transfer each one individually.
Enjoy a Holiday Treat
If they follow the tips above, even novice bakers should wind up with Christmas cookies they can be proud to serve to family and friends. Here’s one last tip they should consider before getting started: bake an extra batch. They’ll go fast, especially if there are kids involved in holiday celebrations.