The first batch is ruined, How do I use cookie cutters?

Question

I bought these really cool cookie cutters and tried to us them but the cookies came out so bad. I rolled the dough, used the cutters and they looked awesome until I cooked them. I guess the dough expands when its cooked so the shapes came out all fat and distorted and now you cant tell what the shapes even are. How can I prevent this from happening? Maybe if i use less dough, like make a thinner cookie? Any info will be helpful thanks!

Answer 1

use pam on cookie cutter and less dough

Answer 2

I don't know how thick you have the dough rolled out to but usually 1/8th inch is good for cookies.  Usually dough for cut out cookies has to be chilled so this doesn't happen.  So chill your dough in the fridge for 30 minutes to an hour and then reroll and cut out your cookies again.  Make sure to dip your cookie cutter in flour between each cookie you cut so the cookies don't tear.

Answer 3

It's probably not the cutters, but the dough you are using. This is the dough I use - it hardly distorts at all during baking and ships well.  You'll need a good strong mixer like a KitchenAid.



1 cup butter (2 sticks)  no oleo - use real butter

1/2 cup sugar

1 egg

1 teaspoon vanilla

3 cups sifted all purpose flour

1/2 teaspoon baking powder

Mix wet ingredients thoroughly and add dry ingredients. Mix until dough clings together. Divide in half and pat each half into a roughly flat blob because you'll be rolling it out later. Chill one hour. Roll out 3/4 inch thick. Try not to touch the dough with your hot hands or the butter will begin to get soft. Chill the scraps and re-roll.

Bake at 375F for 7 minutes and keep an eye on them. Cool on wire rack and decorate as desired.

Answer 4

the cutter isnt causing this issue its the dough itself

read directions on how thick to roll the dough

flour your cookie cutters well