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Give the dough a few rolls in one direction and then give it a quarter turn. Roll it out again with a few strokes. If at any point during rolling you find that the dough is curling up at the edges (picture above), it is time to release the plastic wrap from the dough and reposition it. You can resume your rolling.

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4 - Over Mixing. After you add all the ingredients into the bowl and start blending the cookie dough, the flour will instantly begin to develop gluten. If you over-mix the dough, the flour will keep developing gluten, which will result in a tough, dry dough. The key is knowing when to stop.

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Many sugar cookie recipes will ask you to chill the dough post-mixing—and for good reason. As baking buff Erin McDowell has explained, room temperature butter is more likely than cold butter to glom onto the work surface (and, consequently, to require extra flour protection, leading to less tender cookies).Plus, when the dough rests under refrigeration, the protein strands relax and it.

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After 30 minutes, take the dough out of the fridge and cut your shapes! Let the dough harden for around 30 minutes, then take the dough out. There's no need to let it come to room temperature before working with it. You can go from the fridge to your counter and immediately start cutting out shapes.

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Solution: Reduce the amount of baking powder or baking soda slightly. Make sure to use the same size eggs that the recipe indicates. An extra-large egg weighs about .25 ounces more than a large egg. If the recipe calls for large eggs, but you use extra-large eggs instead, you've increased the amount of egg by 13%.

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In order to create a perfect layer of rolled cookie dough with no mess and no risk of incorporating too much flour into the dough, you just need to spread your dough over a piece of parchment paper. Then, put another layer of parchment paper on top of the dough, essentially sandwiching the dough between the two layers of paper.

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This is much easier said than done, that is unless you use Martha Stewart's paper-towel roll trick when storing them in the fridge. Keeping your cookie dough chilled until you are ready to bake.

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On a dry day or in areas with low humidity, dough can end up being drier than expected. Less is More with Flour: When rolling, use flour sparingly. Every extra sprinkle gets absorbed, making the dough drier. Avoid Overworking: Overzealous rolling can press out the dough's moisture. Keep it gentle and even.

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Shape cookie dough into a disk about 1 inch thick before chilling. If necessary, shape into 2 disks. Let chilled dough rest at room temperature for about 15 minutes before rolling. This will make rolling easier and reduce cracking. Make sure your work surface is well floured to minimize sticking. While you roll out the dough, lift and turn it.

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Roll dough between sheets of parchment or waxed paper. Rather than roll dough on a floured surface, roll it between sheets of non-stick parchment or waxed paper. Adding extra flour to the dough while rolling can make cookies tough. And cutout cookies release easily from paper when you move them to the baking sheet, preserving their shape.

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2. Roll out sugar cookie dough before chilling it. Instead of rolling out chilled discs of cookie dough that are prone to cracking, get out your rolling pin before the dough hits the fridge. Just-made dough is super soft and pliable, and rolls out easily between a couple pieces of wax or parchment paper. 3.

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Well, your haste might be the reason why your pastry cracks when you roll it out. Under-rested dough doesn't have time to relax and behave. Allowing your pastry dough to rest before rolling it out is crucial. Resting gives the gluten in the flour time to relax and prevents it from becoming too elastic. It also allows the fats in the dough to.

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Cracking in dough occurs when there is poor gluten development. This can be due to inadequate kneading, too little water, or the wrong flour. By using bread flour, more water, and kneading the dough adequately, you will develop enough gluten to allow the dough to rise without cracking. So, the most important steps you can take to prevent.

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Start by adding a few sprinkles of cold water and work it into the dough while handling it as little as possible. When the dough is evenly moist, carefully start to roll it out. If it's still cracking a bit around the edges, let it warm up for 2 to 3 minutes. Any longer and the dough will become too warm.

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To me it sounds like your dough might be too dry. I had to work with my sugar cookie recipe and watch YouTube videos. What I discovered is that a lot of recipes call for extra flour. You might have to experiment with 1/2 a cup less. Also instead of using flour to roll out my dough with I put parchment paper between my dough and rolling pin.

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Cold Dough. Cold dough can be a major reason why your pastry cracks when rolling. When the dough is too cold, it becomes stiff and less flexible. This stiffness makes it prone to cracking as you try to roll it out. Cold dough can occur if you've just taken it out of the fridge or if the room temperature is particularly chilly.