What Do You Roll Your Cookie Dough On?

i have a marble slab I use, but for cookies I use parchment paper on the bottom and clear plastic wrap for on top.  I use a combination of flour and powdered sugar for my cookie cutters.

I use a wooden cutting board and lots of flour. My dough can handle the amount of flour I use for rolling and still remain tasty. I think it's because I'm using a dough based on a 1963 recipe when all they had was flour to roll on.

I roll on large silicone mats, similar to the DoughEZ rolling system advertised on this site, but without the rolling guides.

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!

I also use a silicone mat for rolling out my cookies. I can keep any extra flour to a bare minimum as the mat is very stabilizing and I put parchment paper right on top of the mat as well as on top of the cookie dough. Works great and I love the result!

parchment paper, if I have not, then wax paper.  I usually do not use flour but in a few recipes it is necesary but a very small amount of flour.  If we child the dought helps a lot to roll it without problems nor flour.

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!

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.