On Mar 14, 9:25 am, "Nancy2" > wrote:
> On Mar 14, 10:12 am, wrote:
>
> > I'm trying to make some cut-out cookies using storebought cookie
> > dough, using the instructions on the container, but whenever I roll
> > the dough out on a floured surface, flatted it, and press the cookie
> > cutter down to make the cookie shapes, the cut-out shape won't lift up
> > with the cookie cutter, making it too soggy and flexible to transport
> > to the cookie sheet. Strangely, the first two cookies seem to come up
> > properly, but any ones after that are impossible to get. Is it
> > because the dough becomes too moist after being handled for a bit? Is
> > the solution then to just keep mixing in more flour, not just enough
> > flour to keep it from sticking to the surface where I'm rolling them
> > out? Or what else?
>
> Dip your cutter into a shallow dish of flour before each cut, and make
> sure you have enough flour underneath the rolled-out dough that they
> don't stick to the board. I like it best when the cookie dough is
> cut, but stays put - then I use an icing (offset) spatula to transfer
> them to the cookie sheet. As far as I'm concerned, they should never
> stick to the cookie cutter.
>
> N.

Thanks Nancy.

If the cookie shapes don't stick to the cookie cutter, how do you
separate them from the rest of the dough? Lift the rest of the sheet
of dough up and away from the cut-out cookie shapes? But when I use
the dough (even if it's chilled), it barely holds together when I lift
out the small cookie shape. If I tried to lift up and away the sheet
of surrounding dough, it feels like it would fall apart.

Also, when I tried baking the ones that I was able to cut out
correctly, the dough expands on the cookie sheet and destroys the
shapes I've made. Is there any kind of dough that doesn't do this?