Rolling the Dough for Sugar Cookies

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to make sugar cookies. So now we are going to roll them out and you will see we have a lot less dough than I did a moment ago. This is only about a quarter of my dough. I put half in the refrigerator and I am going to roll out for a different set of cookies, so you want to work with a manageable amount of dough every time. So this is a pretty manageable amount. So I take my rolling pin, my cutting board and I also cleaned up my cutting board a little bit and I am going to start in the middle and work my way outward. Why are the cookies sticking to my Teflon rolling pin? Why is my cutting board moving around so much? Maybe that is the question I should be asking. Whoa, whoa now. I demand a refund. I don't need to worry. I'll just keep moving. All right so we want to make sure we get a nice uniformed thickness here. Uh oh, it likes me, it really likes me. What is happening is my dough got a little bit too warm which is why it is acting out. Bad dough. All right so very very lightly. I am making very small quantity. If you were making regular small sugar cookies with this, you could just actually take a piece of dough and roll it into balls and put the balls in a sheet pan like this and I'll do a couple like this or you can cut them in nice neat shapes. You can come over here and grab a cookie cutter. You want to make sure they are even thickness when you are doing the cookie cutter. Just apply the cookie cutter as such. We'll get a couple like this and this recipe doesn't call for you to refrigerate the dough at all. Some sugar cookies will ask you to refrigerate the dough before baking it. These don't. This recipes does spread out a whole lot so bear that in mind when putting on pan. So with that in mind, let's put these on a pan and throw them in the oven. "