Cookie Tips – Dough Thickness
Using cookies with indented details can be tricky, and there’s no one ‘right’ way to do it, but rather a few different routes you can take, depending on what you want the cookies to turn out like.
When people are having trouble with the cutters, I have a number of recommendations for them, mostly involving the type of dough they’re using, and coating the cutters in flour between each use.
Some recipes don’t work very well with detailed cookies, just because the recipe is too soft, or too sticky. I often suggest people try adding small increments of additional flour to the dough till it no longer feels 'sticky', but another way to deal with it when you have a lot of trouble with the cutters, is to just adjust the thickness that you roll the dough to.
The thinner the dough is, the less likely it’ll get stuck. The trick is getting it thick enough to still get inner impressions, but not too thick as to get stuck.
The cutters are .5in from the cutting edge, to the lip. The indents are .15in from the cutting edge, so your cookies can be fairly thin and still get some impression.
Another reason one might chose to roll the dough thinner is for decorating reasons. When the cookies are thicker, the indents are deeper, and the top parts of the cookie surface get more ‘puffy’, and may make it difficult to decorate the cookies.
It’s all down to preferences and what outcome you’re aiming for.