What Do You Roll Your Cookie Dough On?

Just curious what others use to roll cookie dough on. I have been using a large cutting board - probably not the best option but it's easy to clean. Just bought a Real Simple Multi-Purpose silicone baking mat and wondering if anyone has this? Is it a good choice? I prefer not to have to use a lot of flour on the surface so thought I'd give this a try. TIA

Elizabeth

Original Post

I too use an "old" cookie recipe that will accept a lot of flour in the rolling process.  I have new granite countertops, so use a silicon mat on the granite with flour.  Previously I used a large wooden cutting board with flour rubbed into it at the start of a session and then additional flour as needed.

 

Even my "new" recipes work on either of these surfaces.  the silicon mat is easier to clean at the end tho.

I used to use a really large wooden dough board but now using the Dough EZ rolling mat.  I love it!  I used to have flour all over the place when I used the wooden board - but I don't use flour with the Dough EZ so clean up is much faster!

My method sounds complicated, but it really isn't.  I take a silicone mat and cover it with a layer of plastic wrap, then put my dough on it and cover lightly with another sheet of plastic wrap.  Then I just start rolling, lifting and replacing the plastic wrap every few rolls, and flipping the dough from time to time.  Then I lift the whole rolled-out sheet and put it in the freezer on a cookie sheet for 10-15 minutes until I am ready to cut.  When I take it out of the freezer, I remove the top layer of plastic, flip the dough onto a sheet of parchment, then cut out the cookies.   The best part is that I use no flour at all, which means I can re-roll scraps without the dough becoming tough, and clean-up is much quicker without flour all over the kitchen. 

Originally Posted by Custom Cookies:

My method sounds complicated, but it really isn't.  I take a silicone mat and cover it with a layer of plastic wrap, then put my dough on it and cover lightly with another sheet of plastic wrap.  Then I just start rolling, lifting and replacing the plastic wrap every few rolls, and flipping the dough from time to time.  Then I lift the whole rolled-out sheet and put it in the freezer on a cookie sheet for 10-15 minutes until I am ready to cut.  When I take it out of the freezer, I remove the top layer of plastic, flip the dough onto a sheet of parchment, then cut out the cookies.   The best part is that I use no flour at all, which means I can re-roll scraps without the dough becoming tough, and clean-up is much quicker without flour all over the kitchen. 

It makes sense.  I'll give it a try!

Originally Posted by Sherrie:

I used to use a really large wooden dough board but now using the Dough EZ rolling mat.  I love it!  I used to have flour all over the place when I used the wooden board - but I don't use flour with the Dough EZ so clean up is much faster!

I just purchased the DZ Dough mat and am eager to try it!! Based on the description and demonstration it appears that no extra flour is needed so that you can roll and re-roll the scraps without any degradation of the quality of the dough. It's on backorder (due to high demand) and won't ship for 2-6 weeks. I'm hoping it's closer to 2 weeks...having LOTS of cookies to do . Not a bad problem to have!

I use parchment paper and sticks to get a consistent height on my roll, freeze for ten minutes on cookie tray with parchment, cut transfer to silicone lined baking sheet, freeze for 15 minutes and then cook. I've adjusted my cookie recipe to allow for not using flour in my rolling and I don't chill my dough before I roll it, so I have a constant rotation going. Roll, freeze, cut, freeze, cook, roll scraps and continue until all my dough is used up.

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