I mentioned a while back how much I hate rolling dough out. It is the bane of my existence.
So when I knew I was going home to Columbus, I decided to ask my mom if she would make roll out cookies with me, so I could see what I am doing wrong and what she does that works, etc. I wasn’t sure if it was my technique, my lousy heat-absorbing counters, or my rolling pin.
Originally I had planned for a more traditional sugar cookie recipe, but of course I assumed my mom kept a similar pantry to me, and she did not have enough confectioners’ sugar. So instead, and in honor of the season, I decided to try King Arthur’s Light Spice Cookies, which they describe as a cross between a sugar cookie and gingerbread cut-outs.
They were perfect for the fall. Really yummy. And we rolled them out thick, so they stayed nice and chewy. Alex in particular found them great fun to decorate–she is a huge fan of sprinkles, like every other 3 year old.
So what did I learn? That I needed a solid piece of wood rolling pin (which I purchased while home), that I don’t use enough flour when rolling, that I should be using powdered sugar anyway to roll out in (and more of it), and yes it would help if John had not broken the marble slab I used to own. So I need to acquire one of those too, especially since we opted for the cheaper laminate counters in our new kitchen, figuring they will be the easiest thing to replace later on down the line, and they really do absorb heat, making the dough stickier. Oh, and use powdered sugar for rolling out sugar cookies–not for anything like pie crust or bread dough of course.
1/2 cup (1 stick) butter
1/2 cup (3 1/4 ounces) vegetable shortening
3/4 cup (6 oz) light brown sugar, packed
1/2 cup (3 1/2 oz) granulated sugar
1 1/2 t baking powder
1 1/2 t cinnamon
1 1/2 t ginger
1/2 t cloves
3/4 t salt
1 large egg
2 T (1 1/2 oz) molasses
3 cups (12 3/4 oz) unbleached all-purpose flour
3 tablespoons (3/4 oz) cornstarch
Preheat oven to 350°F.
In a medium-sized bowl, beat together the butter, shortening, sugars, baking powder, spices and salt until light and fluffy. Add the egg and molasses and beat well. Mix about half of the flour into the butter mixture. When well combined, add the cornstarch and the remaining flour.
Divide the dough in half, flattening each half slightly, and wrap well. Refrigerate for 1 hour (or longer) for easiest rolling. Roll out dough to 1/8-1/4″ for best results (I think mine were a little thicker) and bake for 10 to 12 minutes in a preheated 350°F oven. They are done when they start to turn golden at the edges if you like them chewy.