3 Tips for Making Sugar Cut-out Cookies

November 13, 2015 in Cookies, Tips

- by the Food Allergy Gourmet

Rolling Cookie dough flat on parchment paper and popping in the freezer will give the dough a great texture for making and baking cut-out cookies.

Cut-out cookies can be tricky to get “cut out”  correctly and without falling apart.  The dough really does have to be perfect for ideal rolling and cutting.  Here are three easy tips for a better experience with cut-out cookies.

1. Parchment Paper

Place a gob of dough on a piece of parchment paper, cover it with a second piece and roll it to the desired thickness.  Sprinkle some Gluten Free flour on top of rolled dough to help not stick.

2. Freezer – Chill Until Firm

Then, pop it in the freezer and chill until firm. Take it out of the freezer and remove the top piece of parchment. Place it back on top of the dough and flip the dough over. This will help get cookies off paper after cutting.

3. Cut on Parchment Paper

Plate of Food Allergy and Gluten Free Cut-out Cookies

Sugar Cut-out Cookies can be easy to make with a few time-saving tips. As always, we do it food allergy and gluten free.

Remove the top piece of parchment. Cut the cookies into shapes on the parchment, and lift them with a wide, thin metal spatula.  You can also bake cookies on the parchment paper, saving even more time and clean up.  If the dough gets too warm, put back in the freezer and repeat the process.

  • BONUS TipsSlice and Bake Cookies – The cookie dough is rolled into log before chilling. Once the dough is cold and firm, slice the dough into coins using a sharp knife or waxed dental floss. If the dough flattens or loses its shape while cutting, turn the log a quarter of a turn every few slices. Tip – Try storing cookie dough logs in the cardboard tube of a used paper towel or wrapping paper roll. This will help keep their shape.


18 Cookie Recipies totally allergy and gluten free in the “Let’s Bake” Cookbook