Roll Cookie Dough Before Chilling

For many cutout-cookie doughs, rolling between parchment sheets before chilling is easier than forcing a cold dough ball flat. Use this method only where it suits the recipe.

Roll, then chill

1. Mix the dough according to its recipe. If it is very soft or sticky, chill it briefly before rolling.
2. Place a manageable portion between two sheets of baking parchment. Roll to the recipe’s thickness, keeping the slab even.
3. Slide it onto a flat tray and refrigerate until firm. Stack slabs only with parchment between them. Cover for longer refrigeration.
4. Peel back the parchment gently and cut shapes. Remove scraps, then space the cookies as the recipe requires. Chilling again can help preserve delicate shapes.

Keep shapes intact

You can remove the scraps around the shapes instead of lifting every soft cookie, provided the cutouts already have enough space to spread on the baking sheet. Otherwise, move chilled shapes with a thin spatula. Reroll scraps gently and as few times as practical.

Why it helps

Parchment limits sticking and reduces the need for extra flour. Chilling firms the fat; resting can also relax developed gluten. Not every cookie recipe benefits from the same resting or rolling order.