I didn't see a topic on this.. What does one do to keep the thickness of the cookies consistent? Right now I have eyeballed it, and it has worked for the most part. But I did read the topic about what you use to roll out the cookies, and many use a silicone mat or a marble slab.
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I feel I get very even rolls without any additional equipment, just by regularly rotating the dough and rolling in various directions. But some people use dough guides; there is also a relatively new "system" that includes such guides and a big silicone rolling mat, which you can find advertised to the right on all of our Clips pages (here's the direct link: https://shop-dough-ez-com.3dcartstores.com/?AffId=19). In commercial operations, sheeters, of course, are widely used to roll dough of all types to uniform thicknesses.
I used to put a wooden chop stick on the sides of my dough and roll over those. Now I use a Joseph & Joseph rolling pin with the guides. There's a carpenter that makes/sells dough boards but they are about $100. I've seen some people make their own. Just make sure that if you buy something, that it has the thickness that you want.
Hi- I use pastry rings for consistent dough. They work great - I buy them at Bed Bath and Beyond. You can get them on line as well. I put them on my giant fondant roller since this is what I use for cookie dough as well.
I use the Joseph and Joseph rolling pin as well - absolutely love it, and the cookies are level every time! Makes for a great present if you have someone to hint to
I found a set of rubber bands that you slide onto your rolling pin. The bands are inexpensive, easy to use and allow you to choose how thick you want your dough.
I found mine in my grocery store, but you can get them from Amazon.
I use two 1/4" square dowels on each side of the dough. You can find them at Michaels.
I third the Joseph Joseph rolling pin!