Okay, I have rolled cookie frustration!..How does one roll out extremely sticky cookies?

luisa_calif

Well-known member
I have tried the following:

chill for several days

flour on board & pin

rolling on chilled bottom of cookie sheet

then placed in freezer before cutting

Pammed a scoop, then flattened

any other ideas?

I have the rest of the dough in fridge.

 
Maybe that dough is just not meant to be rolled.....?

I'm not the greatest cookie roller, and sometimes, it's just otoo hot and humid here.

But I've gotten the best results if I roll between two pieces of parchment. Set the whole thing on a small cookie sheet, and stick the whole shebang into the freezer. Once the dough is frozen (10 minutes..?), peel off the top sheet of parchment, place it back on the dough, and turn the whole thing over. Lift off the other piece of parchment, and set it back down.

That way, the dough is not stuck to either piece of paper. Place the sandwiched dough onto the counter, and remove the top sheet. Hopefully it's still frozen, making it easy to cut out the shapes, cause the dough should be hard.


Hope this helps!

 
And if you wanted to make sure the cookies will be tender, add cornstarch instead of flour. (nt)

 
Good idea mistral--just work some into the dough until it's workable, then use some on the board.

 
My favorite melt-in-your-mouth shortbread cookie calles for cornstarch. . .

to replace some of the flour. Very tender, very good!

 
My suggestion too, more flour/cornstarch. Also, with sticky dough, I roll out just enough for 1-2

cookies. Sounds tedious, but working with a full sheet of difficult cookie dough is more than my patience allows. I roll and cut, roll and cut and in no time I have my cookies. plastic wrap works well too.

 
I beg to differ. We've made a few poundcakes that call for cornstarch, and they're truly revolting.

Probably a smaller amount wouldn't be noticeable, but anything that calls for a large amount I simply won't make anymore.

 
Our go-to recipe uses 1/2 cup rice flour to 3 cups all-purpose. Carole

Walter's Scotch shortbread uses 1/2 cup rice flour to 1-3/4 cups all-purpose, so clearly amounts are variable.

 
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