We had family in over the holiday weekend, so we decided to spend some time baking. We made one of my husband’s favorites, a cherry chocolate chunk cookie, and sugar cookies. Normally, I like to take the easy way and buy pre-made dough which is what I did for the sugar cookies, but for the cherry chocolate chunk, we made them from scratch. I was recently sent a cookie baking tool called The Cookie Thing, so that was perfect timing! The Cookie Thing is a set of measuring boards along with a roller to help make rolling out the cookies easier.
The Little Cookie Thing is made from pure maple. It comes with a roller and one set of 1/4″ depth measuring boards. This was just the right size for my son to use.
The larger, Cookie Thing is also solid maple and comes with four varieties of measuring boards. Boards measure in depths of 1/8″, 1/4″, 3/8″, and 1/2″
Using the roller and boards was pretty easy. The dough I used was a tube so I had to spread it out in batches to be able to fit on the wax paper and to use the roller and boards.
First, lay the dough on wax paper and set another sheet of wax paper on top. You want to spread the dough until it is about 1 inch thick with your fingers first. Then take your board and place on top of the wax paper and start rolling. When you can roll across the boards easily, your dough is now rolled out to the precise thickness you want. I made the mistake of making the sugar cookies too thin, forgetting that they spread out quite a bit. So they ended up being more like sugar cookie crisps. The kiddos didn’t mind though!
Sugar Cookie Recipe
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
- With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Refrigerate, wrapped, for at least 1 hour and up to 3 days.
- To make cutout cookies: Heat oven to 350° F. On a floured surface or wax paper, roll out. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.
Having fun decorating the sugar cookies!
- Visit The Cookie Thing Website
- Visit Cookie Thing on Pinterest
Disclosure: I was provided with product for this review. All views and opinions with regard to the Cookie Thing review or the company are my own and were not influenced by the company.