How thick should I roll out cookie dough?

Table of Contents:

1. How thick should I roll out cookie dough?
2. What is the best surface to roll out cookie dough?
3. Why does my cookie dough crack when I roll it out?
4. Why are my cookies so crumbly?
5. How do I make my cookies less crumbly?

How thick should I roll out cookie dough?

The ideal thickness to roll out your sugar cookie dough is about 1/4"--that way, they'll be tough enough to be handled and decorated, but thin enough to stay a little crunchy.

What is the best surface to roll out cookie dough?

Roll dough between sheets of parchment or waxed paper Rather than roll dough on a floured surface, roll it between sheets of non-stick parchment or waxed paper. Adding extra flour to dough as a result of rolling can make cookies tough.

Why does my cookie dough crack when I roll it out?

If dough is too sticky when you start to roll, adding flour to the rolling surface can quickly cause the dough to crack if you use too much. Use as little flour as possible – any more than a teaspoon and not only will the dough crack as you roll, it will also bake up dry and crumbly.

Why are my cookies so crumbly?

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough. The cookie should be baked only until the edges are slightly golden and the top looks a little wrinkled.

How do I make my cookies less crumbly?

Too Much Flour It doesn't take much — in this case, my mom and I added just 3/4 cup extra flour to the dough. The cookies tasted good but were dry and definitely crumbly. To make the cookies more tender, Betty Crocker suggests adding 2 to 4 tablespoons of softened butter, or 1/4 cup of sugar, to the batter.