Roll & Cut Sugar Cookies
Even rolling of the dough, adequate spacing on the cookie sheet, and a light dusting of flour all around are the keys to making the perfect sugar-cookie cutouts. See how here.
To roll out and cut sugar cookies, start by lightly flouring the board and your dough. Flatten the cookie dough with a rolling pin. Starting in the center, roll in all directions. If the rolling pin sticks, lightly flour it. Continue rolling to the edges until the dough is in even thickness, about one-eighth of an inch. To cut out shapes, dip your cookie cutter in flour and press through the dough. As you continue to cut out cookies, space them tightly to use up as much dough as possible. Reflour the cutter when the dough begins to stick. Transfer to an ungreased baking sheet leaving about 1/2-inch space between the cookies. Work with 1/2 of the dough at a time keeping the other half refrigerated until you're ready to use it.