Roll Out Cookie Dough Ideas

December 8th, 2009 by Beth Somers

I used to despise rolling out cookies. No matter how many recipes I tried, the dough just never turned out right; it was too hard, too dry and crackly, or too sticky. Approximately 25% of the dough that I prepared was actually baked into successful cookies, with the remaining 75% producing cookies that spread into huge, nebulous blobs on my sheet pans. What a waste of time and money! Rolled cookies were definitely my nemesis, but not anymore!

Last week I mentioned how great Wilton’s Roll Out Cookie Dough is, and I want to show you how I’m personally using it this holiday season. It is truly a time saver, because the dough doesn’t have to be chilled after it is mixed, which is super important during this busy time of year! I can mix, bake, and decorate in just an hour or two, and so can you.

 Red and Green Sprinkle CookiesThe basic Roll Out Cookie Dough contains hints of vanilla and almond, and is really delicious on its own, but there are tons of variations too. Here’s one for chocolate that is just as simple and easy as the original. The Cookie Exchange book has 5 other Roll Out Recipes, including Lemon, Peppermint, and Coconut. My favorite way to modify it is by swapping the almond extract for anise extract, which tastes a little like black licorice. Putting it in these cookies reminds me of the store bought cookies my mother bought for my sister and me during the holidays. They were covered in pretty red and green sugar, and it was impossible to only eat one. When I put anise in my Roll Out Cookie Dough, I still sprinkle red and green sugar on top before baking them. Tasting them makes me feel like a kid again, and I know my sister will love them.

Gold Star CookiesMy friend hosts an annual holiday cookie exchange, and this year my contribution will be beautiful gold stars. Since the Roll Out Cookie Recipe doubles easily, it will be a snap to mix, cut, and bake off 6 dozen stars with my Comfort Grip™ Cutter. After they cool, I’ll pipe a thin line of White Cookie Icing around the edges and dip them in Gold Pearlized Sugar. The effect is classy and beautiful, and for being so great all year round, my friends definitely deserve a gold star!

By rolling the dough a little bit thicker and punching a hole at the top, I can make one-of-a-kind ornaments for my Christmas tree, although I will be surprised if they’re not all eaten off of the branches within a few days! They’re hard to resist.

I’m decorating some fun ones for my nieces, too. They’ll love these cute Christmas trees, complete with Rainbow Crunch ornaments and a big, bright star. Their faces will light up when they see their names printed on these easy stockings, too!

Christmas Trees and Stocking Cookies

Beth Somers Beth Somers is the Senior Test Kitchen Manager and has taught at the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Darien, IL. As a competitor on the Food Network's Cupcake Wars, she shined as a champion during season 6. Before joining Wilton, Beth honed her pastry skills at Le Cordon Bleu College of Culinary Arts in Chicago. Beth loves showing people how fun and easy it can be to bake and decorate amazing sweet treats with Wilton products.

21 Replies

  1. Shannon says:

    I use this dough recipe all the time (not having to chill them makes it much faster to make cookies with my 4 year old), but I still get blob cookies. What do I need to do to make them stay in the crisp shape they are when I cut them? Roll the dough thinner, or thicker? Advice?


    • Beth Somers says:

      Make sure your oven is preheated before beginning. The temperature of your butter or margarine is really important. If it’s too cold and firm, it won’t cream smoothly in your mixer. If it’s too warm and soft, your cookies will spread a lot in the oven. Soften your butter at room temperature for 30 minutes before starting your cookie dough, and you’ll be in good shape. Don’t overmix this dough – stop the mixer as soon as the dry ingredients are incorporated. Dip the edges of your cutter into flour between each cut to help seal the cookie and prevent sticking. Cut the cookies as close together as possible, and keep in mind that the more times you reroll the scraps, the dough gets warmer and warmer, and your cookies can lose their shape in the oven. If you’re doing all of these things and your cookies are still losing their shape, try freezing the cut cookies for 5 minutes right on the cookie sheets before popping them in the oven. The extra chill will help the dough stay firm.

      • Shannon says:

        I’ll have to try these ideas. I usually end up using the “soften” function on my microwave, so maybe the butter has been too warm. I’m also going to try the freezing technique.

        And, per the messages below, I love the Wilton cookie icing. I only wish it came in a ton of colors, or that you could color it with your icing colorings. I don’t know…could I use it out of the bottle and color it?

  2. Vera says:

    I”m wondering what icing is used for the trees & the stockings to get the “color flow” type look? is it color flow?
    This would be such a great idea for me to do for and with my kids! I have been looking for an easy rolled cookie recipe!!! 🙂

    Shannon… I wonder if using Butter or Margerine makes a difference? My hubby says it doesn’t, and I’m about to try this recipe with margerine…we’ll see I guess

  3. Shari Thomason says:

    I was also wondering about the icing on the tres and stockings. What is it?

    • Beth Somers says:

      Vera and Shari, I used Wilton Red Cookie Icing to fill in the trees and the red part of the stockings. It comes in a bunch of vibrant colors and is super easy to use. I love it because it dries in about an hour, but it doesn’t get as hard as royal icing. It’s really nice to bite in to!

  4. susana says:

    yo conoci los libros de wilton y me cambio la vicion de los parteles tradicionales que tenia. soy maestro repostero

  5. pockey says:

    1cup equals to how many grams?

  6. pockey says:

    1 cup of butter equal to how many gram? from the cupcake fun receipe i found out that some of the cup cake receipe required 2 sticks of butter? i wondering how many gram of butter it referring…

  7. Pat says:

    I once got a website from this section that was excellent in showing exactly how to decorate cookies etc. with a plastic bottle. I cannot find this again. Does anyone know the website I am referring to? It shows lots of videos as well.

  8. Lilly King says:

    I purchased the Wilton cookie master which was cordless. It required three AAA batteries. How are three small batteries supposed to give power to make spritz cookies. I followed your recipe and all the cookie maker did was to groan. The batteries were new. I paid $49.95 for this product and certainly was very very disappointed. Does Wilton not make an electric one – if not – would suggest you take this product off the market or advertise it as only for frosting etc. I am going to take this cookie master back to the store and hopefully I will get my money back. This product is a bummer. I had to go back to using my 50 some year old cookie press to finish my baking. That worked fine except my hands are not as strong as they used to be. Sorry to be so negative – but take this cookie maker off the market.

  9. rayana says:

    hii i tried the cookies they are amazing great recipie 🙂
    but i had dificulties with the icing can anyone give me a recipie other than the wilton red cookie icing for the cookies , because i could not find it in tavola

  10. Dixie Sherrell says:

    I use the Wilton recipe for cut out cookies and for poured icing to decorate my cookies. I color the icing, it looks great until a few hours after it dries then it has lighter white like spots in it making the cookie look like it might be ‘old and dried out’. This appearance only happens when I color the icing Any suggestions?

    • Julie Swartz says:

      I have the same problem with the poured cookie frosting. The only change I made in the recipe is that I add Wilton Almond Extract for flavor. Please help. Thanks,

  11. Emilia Fregoso says:

    I have baked the Roll Out Cookie Dough receipe from the Wilton Year book for 5 years. I love it. Only the cookies spread much during baking and lose the shape. What can I can do? I tried to freeze them before and it didn’t work.

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