- Place cookie dough on a sheet of waxed paper. Using waxed paper to hold dough, roll it back and forth to form a log.
Use the waxed paper to
roll the dough into a log.
- Securely wrap log in plastic wrap. Refrigerate at least 2 hours or until firm. (Log may be frozen up to 3 months; thaw in refrigerator before baking.)
- Cut dough with long, sharp knife into slices at desired thickness. Place on cookie sheets.
Cut the dough to desired thickness.
- Bake and cool as directed.
These suggestions will come in handy for most refrigerator cookie recipes.
- Shaping the dough into a log before chilling is easier if you first place the dough on a piece of waxed paper or plastic wrap and use it to roll and shape the log.
- Before chilling, always wrap the rolls securely in plastic wrap or air may penetrate the dough and cause it to dry out.
- Use gentle pressure and a back-and-forth sawing motion with a sharp knife when slicing the rolls; this helps the cookies keep their nice round shape.
Gently cut the dough into slices to
preserve a nice, round shape.
- Rotating the roll while slicing also keeps one side from flattening.
Not what you're looking for? Try these:
- Cookie Recipes: Find recipes on this page that run the gamut of cookie types, from bar cookies to drop cooking and everything in between.
- Decorating Cookies: While tasting cookies is surely the most fun, decorating cookies might be a close second. Find tips to help you decorate in this article.
- Baking Cookies: Baking cookies is a delicate business, so you'd be wise to take a look at the many tips outlined in this helpful article.
- Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.