Tips and tricks for cutting out Christmas cookies


From Metro Creative Services

Baking is a holiday tradition in many households. The aroma of freshly baked cakes, pies and cookies wafts through the air of many homes this time of year, and that makes the holiday season even more special.

Cookies are a tradition passed down through the ages. In medieval Europe, small, spiced cookies were exchanged as treats, and people still bake and share gingerbread cookies today.

Cut cookies are some of the most popular cookies to make during the holiday season. Some families may have their share of favorite cookie cutter shapes and dough recipes. Certain techniques can make holiday baking sessions easier and ensure consistent results.

• Work on a lightly floured, cool surface, such as a cutting board or stone counter top. Never work on a warm surface, which can cause dough to spread and stick.

• Roll out the dough between two sheets of baking or parchment paper. Betty Crocker recommends a thickness of about 1⁄8 inch, unless noted in the recipe. This prevents the dough from sticking, and parchment enables you to easily transfer rolled-out dough to a refrigerator or elsewhere.

• When rolling out dough, portion it out into a few smaller amounts to roll out more easily. This will also help it to chill more readily.

• Cookies cut most easily when the dough is chilled. Refrigerate the dough for as long as possible, ideally an hour or more — even overnight. The more chilled, the firmer the dough will be.

• Rubber rolling pin rings that slip onto each side of the rolling pin can help ensure that the dough is being rolled out to a uniform thickness.

• Dip cookie cutters into flour with each cut. Work from the center and move out to the edges when cutting out your designs. Try to maximize space and avoid scraps and rerolling.

• Some expert bakers say that metal cookie cutters cut cleaner than plastic ones. Whichever cutter you use, cut the cookie by pressing straight down; try not to twist or jiggle the cookie cutter when using it. Doughs with a high butter content can help, as the extra grease helps separate the dough from the cutters.

• If cut cookies have gotten warmer, place them in the freezer for a few minutes to firm up again and then cook. This will guarantee the cookies will not spread or distort while baking.

Extra steps may seem like they will take a lot of time. However, the extra effort and attention to detail will help produce cookies that win rave reviews.

Leave a reply