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Portioning the Dough

By Cook's Illustrated Published January 2011

Drop and Roll

With drop cookies, we usually go beyond merely depositing tablespoons of dough on the cookie sheet. Instead, we prefer to roll the dough between our hands to create uniformly shaped balls that bake evenly.

A Better Way to Roll

With roll-and-cut cookies, there’s always a danger of working too much flour into the dough during rolling and producing dry cookies. We like to roll out the dough between two large sheets of parchment paper instead of on a floured counter. Chill the rolled-out dough in the fridge for 10 minutes to make cutting easier.