Posted by cyberpunkjunk
Thing 2 needed to bring food to accompany her school Joan of Arc project. We wanted to do a burned at the stake cupcake but I wasn’t sure I’d be able to get 45+ Tootsie rolls in the bigger size. We decided to go with a stained glass cookie. As we were rolling out the sugar cookie dough, I started thinking about how Dexter Morgan would approve. I’ve been asked several times how I make my cookies so perfect. Anyone who’s attempted to make sugar cookies knows what I’m talking about. Sugar cookie dough is fraught with challenges. The dough sticks, its hard to roll out, it cooks uneven – misshaping the cut out design. A friend of mine recently asked me how my cookies come out so perfect. So I thought I would readdress the what now shall be referred to as The Dexter Morgan Method of Baking Cookies.
Just like Dexter – I use lots of plastic wrap. Flour makes the dough tough (and messy but I don’t think Dexter cares about that). With this method you never have to use bench flour.
Just like Dexter – I have rules that I follow. And here they are.
Rule #1 – Don’t follow the recipe
This is where every recipe written for rolled out cookies and I deviate. Ready any recipe – the FIRST thing the recipe instructs you to do, after you’ve made though dough, is to chill it. This supposedly makes it easier to roll out. Forget that step. They’re wrong. You’ve been lied to. This just makes it HARDER to roll out. Yeah, I supposed if you left the cookie dough in for exactly 15 minutes it would roll out nice but if you’ve kids (or a life) it’s going to be too stiff to roll out. The chilling is supposed to stop it from sticking. Guess what? It still sticks – to the rolling pin and counter top or fancy pastry matt gizmo… The recipe is WRONG. Rule #1 is ROLL OUT your dough right after you’ve made it. It’s the perfect consistency.
Rule #2 – Wrap it in plastic
Use two sheets of plastic wrap. This is the part Dexter and I both love. First knead the dough lightly on a silpat. Then place a layer of plastic wrap down, the cookie dough on top, then add a top layer of plastic. NOW you can roll it out to the perfect thickness. Slide the plastic wrapped dough onto a thin plastic cutting board or cookie sheet.
Rule #3 – Refrigerate
Stick the cutting board or cookie sheet into the refrigerator. Don’t worry about how long it’s in there for. Just leave it covered with the plastic wrap, and when you’re good and ready you can take it out. If you notice, Dexter doesn’t like to be rushed. He likes to be able to concentrate his full attention. I don’t like to be rushed either.
Rule #4 – Cut
Peel off the top layer of plastic and set aside (I’ll re-use it to roll out the scraps – I’m more eco friendly than Dexter). Then put the right side of the silpat on top of the dough and flip both over. This puts the silpat on the bottom with the dough on top. Remove the 2nd piece of plastic wrap. You may want to lightly roll out any wrinkles (again use the plastic) but if you’re going to frost the cookies – it’s not necessary. Now cut out your shapes and remove the negative pieces. The idea is to cut the shape directly on the baking surface – never move the dough. It’s vital if you are making large shapes that aren’t easily transferable or if the design has intricate shapes.
Depending on how long your dough has been out – you may want to refrigerate your dough. You always want to bake cold dough. If you’ve just taken it out of the fridge and cut your pieces, you’re good to go. But if you’ve rolled out your scraps (negative pieces) into a new sheet, get them cold before you bake. This ensures the shape of the cookie remains just the way you cut it out. Something about warm cookie dough distorts the final shape of the cookie.
For stained glass cookies – bake the cookies for half the time that the recipe calls for. Then fill with hard candies like Jolly Ranchers. The complete baking for the remaining time called for.
After explaining my method (which is a little fussy) to the interested friend, she remarked that she probably wouldn’t make rolled out cookies. That’s okay – not everyone is cut out to be a serial baker…..