Wayne Gisslen

Types and Makeup Methods: Rolled Cookies

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Rolled cookies, which are cut from a stiff dough, are not often made in commercial food service because they require excessive labor. Also, scraps are always left over after cutting. When rerolled, these scraps make inferior, tough cookies.
  1. Chill dough thoroughly.
  2. Roll dough to ⅛ inch (3 mm) thick on a floured canvas or floured workbench. Use as little flour as possible for dusting because the flour can toughen the cookies.
  3. Cut out cookies with cookie cutters and place on prepared baking sheets. Cut as close together as possible to reduce the quantity of scraps.