Use Cookie Cutters
It takes more time to make a dozen cookies, shaped by cookie cutters, than those shaped by dropping dough from a cookie scoop. But sometimes the extra time is worth the effort. Cookie cutters come in traditional shapes, such as stars and gingerbread men, and interesting shapes, such as cartoon characters or animals. Choosing the right cookie cutter and employing proper techniques will improve the results of those batches of cookies stamped from cookie cutters.
Instructions
1. Choose cookie cutters that will produce better results. Solid cookie cutters or intricate designs can be difficult to use. The dough will stick to the cutter or the cookie will puff up during baking and make the original design indistinguishable. A plain cookie cutter, with sharp, thin edges will give the best results.
2. Lightly flour the work area before rolling out your cookie dough. You don't want the cookie to stick to the counter after it is stamped and before it is placed on the cookie sheet.
3. Measure the edge of the cookie cutter, if it is a solid cookie cutter. This will help you determine how thick to roll your dough. Do not make it too thin, as the cookie will be more likely to break apart.
4. Roll out the cookie dough, so that it is level, with a consistent thickness for the entire sheet of dough.
5. Dip the edges of the cookie cutter in a bowl of flour before stamping the dough. This will prevent the cookie cutter from sticking to the dough.
6. Stamp your cookies, but do not attempt to remove them. Tightly space the cookies, so that there is very little dough around the edges. Press the cookie cutter straight down, and pull straight up to remove. Cut completely through the dough before removing the cutter.
7. Gently lift up the excess dough around the stamped cookies. Put the dough aside to use later. This is the dough that is outlining all the stamped cookie shapes.
8. Place the cookies on a cookie sheet. Lift each cookie gently using a flat, thin spatula.
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