Trick for sugar cookies that keep their shape
Remember the Pacman ghost cookies I made for McGeeky’s 80’s themed birthday party? I sort of accidentally came up with a cool trick for cutting the cookies out that I wanted to share with you guys.
First, I’m gonna be completely honest with you, and tell you that I used pre-made refrigerated sugar cookie dough for these. I just didn’t have time to make the dough from scratch, and the refrigerated dough tastes pretty good anyway. So I rolled it out and used my Pacman cookie cutters to cut the most perfectly cute little ghost shapes ever. I put them in the oven, set the timer, and waited.
When the timer went off, it was a disaster! The cookies had risen so much that they’d turned into unrecognizable blobs! I guess the pre-made dough is particularly apt to rise a lot? Whatever the reason, I had a problem on my hands. How was I going to keep this sugar cookie dough from rising too much?
Then, I had an idea.
I grabbed the cookie cutter and cut the cooked dough AGAIN, while it was still hot. Once again I had perfect shapes! It was so successful that I stopped pre-cutting the cookies entirely, and just rolled out large sheets of dough right onto the cookie sheet, baked them whole, then cut them after they were cooked.
The trick is that you have to move fast. As soon as the cookies come out of the oven, use the cookie cutter to cut as many shapes as you can before the cookie sets up and becomes too difficult to cut. As soon as you finish, go back and re-do every cut again, to be sure you got all the way through. Metal cookie cutters work better at this than plastic ones do. As they cool, you’ll be able to lift the cookies and snap off any of the edge pieces easily.
Yes, there was a little bit of wasted dough after I cut the cookies out this way, but that just meant that My Honey got to snack on cookie bits while I was decorating the rest. I think I’ll be using this method for all my sugar cookies in the future!