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Hi, Christina, That is my recipe and I’ve tested and used it thousands of times. I’m not sure what you’re doing wrong either; it’s a fairly stiff dough if you roll it well chilled. All I can say is dust your rolling pin and the top of the dough with more flour. And make sure the dough doesn’t get super warm.

@Econlady posted:

First, Julia’s recipes are great!  Second, I roll my chilled dough between parchment paper and plastic wrap.  Third, do you put enough flower in your dough?

I did add the exact amount the recipe required but I think when I try it again I will be adding more flour.  I will also try the parchment trick and see if that helps. Thanks for the suggestion!

Hi, Christina, That is my recipe and I’ve tested and used it thousands of times. I’m not sure what you’re doing wrong either; it’s a fairly stiff dough if you roll it well chilled. All I can say is dust your rolling pin and the top of the dough with more flour. And make sure the dough doesn’t get super warm.

Julia,

Thank you so much for your response! I have been "fangirling" over you for a while now and I'm so excited to finally be trying your recipes. I believe the Florida heat might be the cause of my issues. I just tried adding more flour as I rolled it out and it seemed to be better after using more flour. I look forward to practicing with it more and sharing pictures as I learn. Thank you for inspiring me and getting me back into baking!

I did add the exact amount the recipe required but I think when I try it again I will be adding more flour.  I will also try the parchment trick and see if that helps. Thanks for the suggestion!

When you roll out use an equal amount of flour and powdered sugar (mixed together).  All flour can dry out the cookies, the flour sugar mixture helps.

@Econlady posted:

When you roll out use an equal amount of flour and powdered sugar (mixed together).  All flour can dry out the cookies, the flour sugar mixture helps.

No, I don't advise rolling my recipe with any amount of powdered sugar; it causes the surface to crack, brown unevenly, and look weird. Just use the flour gradually; just enough so there is no sticking and the cookies will be great.

I did add the exact amount the recipe required but I think when I try it again I will be adding more flour.  I will also try the parchment trick and see if that helps. Thanks for the suggestion!

Did you weigh the ingredients? If your eggs were larger than "large" or you under-measured the flour, for instance, those things would both make the dough softer than it should be. Weighing is always most accurate. The weight conversions are on my site. My publisher didn't want them in the book (eye roll). I never roll this dough between parchment paper (I hate how it slides around and buckles, and then it has to be thrown away when it's not really needed). Just add flour gradually to the work surface and sprinkle it lightly on top of the dough, if needed, and it should be fine.

Last edited by Julia M. Usher

Julia,

Thank you so much for your response! I have been "fangirling" over you for a while now and I'm so excited to finally be trying your recipes. I believe the Florida heat might be the cause of my issues. I just tried adding more flour as I rolled it out and it seemed to be better after using more flour. I look forward to practicing with it more and sharing pictures as I learn. Thank you for inspiring me and getting me back into baking!

And thanks for the kind words! Happy decorating!

No, I don't advise rolling my recipe with any amount of powdered sugar; it causes the surface to crack, brown unevenly, and look weird. Just use the flour gradually; just enough so there is no sticking and the cookies will be great.

When i use to roll out dough with flour/powdered sugar it worked great to keep the dough from drying out.  Now I do it between parchment paper and plastic wrap and with your gingerbread recipe I use almost no flour.  Only when the cutter has lots of small details.

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