Shaping Cookie Dough
Now that your dough is ready, let us shape the cookies!
Drop cookies (easiest): Use a spoon or cookie scoop to drop rounded balls of dough onto a baking sheet. Space them about 2 inches apart — cookies spread while baking! If they are too close, they will merge into one giant cookie.
Rolled cookies: Sprinkle flour on the counter, roll the dough flat with a rolling pin, and use cookie cutters to cut shapes. Stars, hearts, circles, animals — whatever shapes you like! This is how you make sugar cookies for decorating.
Sliced cookies: Roll the dough into a log shape, wrap in plastic wrap, chill in the fridge for an hour, then slice into rounds with a knife (adult job!).
Baking tips:
- Use parchment paper on the baking sheet — cookies will not stick
- Make all cookies the same size so they bake evenly
- Flatten the balls slightly with your palm for thinner, crispier cookies
- Leave them as balls for thicker, chewier cookies
- Most cookies bake at 350-375°F for 8-12 minutes
- Cookies are done when edges are golden but centers look slightly underdone — they firm up as they cool!