When making cookies of any kind, everyone wants a lovely round and even shape. There are a few ways that you can make sure to achieve this, so it is best to try a few of these methods and see which ones work best for you. 

The first method we are going to look at first, is a very simple one that can have multiple benefits to the finished product of the cookie. Once the dough has been made, you simply roll the dough into a cylinder and chill it in the fridge for a few hours. This process allows the dough to harden, which will not only make it easier to cut into even sized pieces for baking, and it prevents the cookie from spreading as it bakes. It is a consideration that it may well increase the baking time for the cookie, but it is only a minimal difference, and should really help with the finished shaping of the cookie.

 

The second method, which is also a very simple method, involves using an ice cream scoop to shape the cookie dough for baking. This method has two main benefits, firstly that the sizing is even, and secondly that it creates a rounded edge to the shaped cookies, which can help to maintain the circular shape and keep uniformity. This method may not be perfect, as it can depend on the skill of the person using the scoop, but it will at very least help to create and maintain that rounded, even shape.

 

The third method we will look at is a technique that is used after the cookies have been baked. When cookies are baked they are still very soft textured, as they harden up as they cool, so you can make use of this property by making adjustments to the final shape after baking.

A great way to do this is to use a cookie cutter that is slightly larger than the cookie, and place it around the cookie and rotate the cutter around which should even up the circle before it has set solid. This is not always a perfect way to achieving the end result, but it can be a very easy way to make an improvement in the evenness and roundness of the final shape.

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