Tidbits

Baking and Rolling Tips from Flour Box Bakery

Posted by Anne Yorks on Tuesday, September 22, 2015

One of the most frequent questions asked is how I make the cookies. Finally, there is a video to show how I roll and bake! I hope you find it helpful! This video also includes my recipe!

 

Cookie Recipe - 

 

1 cup (or 2 sticks) of butter – softened
1 cup sugar
1 egg
1 ½ tsp flavor, vanilla, almond, lemon, etc. (I like the flavor emulsions)
2 ¾ cup Flour (+ a little extra for rolling)
½ tsp. salt (omit if using salted butter)

Yields 18-24 cookies (varies on size and thickness of cookie)

(This recipe can be doubled in most 5Qt mixers. I have heard of some tripling it in a 7-8Qt mixer. Just listen to your motor for any sign of strain. You don’t want to burn it out!)

  1. Cream together 1 cup softened butter (I leave it out for an hour before mixing) and 1 cup sugar until blended and light and fluffy.
  2. Add 1 egg and 1 ½ teaspoon flavoring and incorporate (I like to use LorAnn’s emulsions because the flavor does not bake out).
  3. Add flour one cup at a time.
  4. Mix on low just until incorporated. Overmixing can result in a tougher cookie.
  5. Wrap dough in plastic wrap (not in a ball shape, but rather a flattened brick for easy rolling).
  6. Chill dough for at least 2 hours. You can chill dough up to 3 days. If you’re not planning to use it within 3 days, pop it in the freezer.
  7. Lightly dust counter or roll space with flour. Roll cookies ¼” thick and cut. Scraps can be rerolled and cut again. Keep your rolling pin dusted to prevent sticking.
  8. If you want the cookies to really keep their shape, pop the cookie sheet back into the fridge and chill for another 10-20 minutes.
  9. Pre-heat oven to 350 degrees. (ovens vary, so test your recipe and baking temps!!!)
  10. Bake for 11-13 minutes. (baking times vary, so test your recipe and baking times!!!) Cookies should just barely be a light brown on the edge.
  11. Cool cookie completely before decorating!

 

Baking Tips:

  1. Plan for enough time to do each step. Often I’ll mix dough the night before so it’s ready the next day. 
  1. Cookie dough freezes well. Just make sure it is wrapped well and in a freezer safe container. Keep your freezer free of funky odors by cleaning it out regularly and keeping a box of baking soda. 
  1. Store in a brick shape to make the dough easier to roll. 
  1. Always use parchment paper for even browning and to prevent cookies from sticking to the sheet. 
  1. For even thickness, use dowel rods or rolling pin bands. 
  1. Bake similar sized cookies together for even browning. A mini cookie baked next to a jumbo sized cookie might result in varied doneness. 
  1. Cookies keep their shape best if dough is chilled before rolling and again for 10-20 minutes after they are cut (before baking). 
  1. Use your chill time to sketch out and plan cookie designs ahead of time. If you’re new to decorating, plan 2-3 designs to keep your project manageable.

 

The DoughEZ mat is featured in the video. You can order here on the DoughEZ website. On the Dough EZ website, use coupon code ‘flourbox’ to get Free shipping on U.S. Orders and savings of $9.95 towards international shipping.

The system includes a non-stick rolling mat and 6 spacer sticks (to keep the dough rolled at an even thickness). 

Cleaning up after rolling out cookies has never been this easy. I have already rolled thousands of cookies with this new mat. And, not only does DoughEZ offer a flourless way to roll out cookie dough, but the guide sticks also keep the dough the same thickness. It's great for even baking. My cookies look and taste better than ever!


A few other mixing and baking tips:

**When mixing, cream butter and sugar together until fluffy. Then add egg and flavor until incorporated. 

**Don't over flour your recipe. Spoon (don't scoop) flour into your measuring cup. Then add one cup of flour to the dough at a time. Don't over mix your flour - it will result in a tougher cookie.

    **Chill dough for at least 2 hours. You can chill dough up to 3 days. If you’re not planning to use it within 3 days, pop it in the freezer. Dough keeps in the freezer for several months.
     
    **One more note on freezing: Cookie dough freezes well. Just make sure it is wrapped well and in a freezer safe container or freezer bag. Keep your freezer free of funky odors by cleaning it out regularly and keeping a box of baking soda.
     
    **Oven temps and baking times mentioned in the video are suggested for home/residential ovens. But these times vary, so definitely watch your cookies and look for light golden brown edges to indicate they are done!
     
    **Plan for enough time to do each step. Often I’ll mix dough and bake the day before I am planning to decorate. While my dough is chilling, I'll mix my icing colors! Then, the next day, when I'm ready to decorate, all the hard work is done and it is time for fun!
     
    **Bake similar sized cookies together for even browning. A mini cookie baked next to a jumbo sized cookie might result in uneven baking between cookie shapes!

       

      Happy Baking!

      Anne

       

       

      22 comments

      • Perla Gomez

        Sep 21, 2020

        Can I add cocoa powder to make these sugar cookies into chocolate sugar cookies? And if so, how much? Thanks.

      • LInda

        Jan 19, 2020

        What size rolling pin do you use. Mine doesn’t seem to be long enough

      • meg cottingham

        Nov 25, 2019

        How do you store your icing overnight?

      • Adriana Wrenn

        Apr 08, 2019

        this video didn’t include your sugar cookie recipe :(
        where can I find it!?
        ps. I loved my easter cookie kit from your online store :)

      • Stephanie D Coppenbarger

        Oct 29, 2018

        What brand cookie sheets do you use?

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