
Rolling into a ball
After scooping the dough you need to roll it between your hands to finish rounding it.
Using a cookie scoop however makes portions of balls to start with.
Some cookies, like snickerdoodles, are shaped into balls before being rolled in sugar to coat them evenly.
Either method will work well.
Drop Cookies
Before dropping dough for making drop cookies make sure it’s slightly firm. If it’s too soft and sticky then briefly chill in the refrigerator. About 10 minutes should do it.
An ice cream scoop works well for forming drop cookies. The dough balls will be uniform when you do. Be sure to use the scoop size matches the size of the dough ball the recipe call for. If the size isn’t indicated use the default of two tablespoons.
To ensure cookies remain separate and nicely shaped, follow the guideline given in the recipe for spacing the dough on the baking sheet.
You can freeze unbaked cookie dough balls on baking sheets. Transfer them to resealable freezer bags or airtight containers for up to one month. There’s no need to defrost. Just bake as directed in the recipe, adding a couple minutes to the baking time.

Shaped Cookies
Use a small ice cream scoop to make sure that each portion is the same size.
This is especially important when baking sugar cookies, peanut butter cookies and snickerdoodle cookies.
Warm palms can cause butter rich dough to melt. Keep a bowl of ice water nearby. Dip your hands into the water. Dry them and continue shaping the dough.
These shaped cookie balls can also be frozen. Place them on a baking sheet in the freezer until frozen and then transfer to a resealable bag. To make cookies, thaw, then shape, and bake according to recipe instructions.
Cut Out Cookies
Start by forming the dough into a rough log shape on a sheet of parchment paper. Place the dough about 1/3 way down the paper and fold the parchment paper over the dough. Shape with your hands to mold the wrapped dough into a narrow cylinder about the 3” in circumference.
Wrap rolled dough tightly in plastic to maintain its shape as it chills. Refrigerate at least three hours, until very firm. Store in the refrigerator or freezer, if desired.
To prevent cookies from getting misshapen as they warm, rotate the dough as you cut off slices for cookies.
Sugar cookie dough that is rolled between two sheets of parchment paper won’t stick to the work surface or rolling pin and is easy to transport back and forth from the refrigerator or freezer to become chilled again.
To remove the dough from the parchment paper, dip cookie cutters in flour before cutting. When moving shapes, pull scraps away so you can maneuver the spatula without damaging edges.
Learn more Kitchen Tips reading my Series Tip Friday. These include Scraping the Bowl and Using Self Rising Flour.
I love my scoops! Life is so much easier with them, lol! Thanks for linking up to us on Throwback Thursday!
Mollie
You are welcome Mollie. I hust love the tips where everyone gets excited be ause they are doing thrm!
Great app, I really love fresh baked cookies, but I hate having cookie dough all over my hands. This is a great solution. Thanks Marilyn.
Thanks Nikki! I love my scoop and use it for fruit, too!
This is such a great tip!
I would love for you to add this to my new FB Group: https://www.facebook.com/groups/pluckyrecipescraftstips
Thanks for joining Cooking and Crafting with J & J!
Thanks Jess! I will.
Great advice and I really like to scoop my cookie dough, too!:):)
My scoop Ilka is my saving grace. I just need to figure out how to keep oatmel cookies from sticking so badly.
Great tip! I usually have the kiddos roll the dough, 😀 they like it.
Thanks for sharing with us at #MMBH
XOXO
Isn’t it great when the kids want to help? They learn so many skills that will help them later in life. Thanks for dropping by!
My cookies always seem to be lopsided so a scoop is definitely in order for me!
Cookies are my hardest thing to get right. Without the scoop they run the size of golfballs to oranges!
Great tip! I love using cookie scoops!
Thank you Kim! Melon ballers are neat also!
I do love my little Pampered Chef cookie scoop, it is a fantastic tool, especially when trying to make all those holiday cookies! Thanks again for stopping by Celebrate Your Story to share!
Do you have one that you squeeze to push out the dough? I hate it for thick dough as it sticks. I have to check out Pampered Chef! Thanks Chloe.
I love your tips! Thanks for sharing on the “What’s for Dinner” link up!
Thank you Helen. I write for all levels of experience.
yes it does sound like a scoop could make the process of rolling into a ball easier. It rolls ice cream into a ball so why not dought thanks for the tip
come see us at http://shopannies.blogspot.com
Thank you Angie. I am glad to help. Thank you for the invitation to your blog. I am coming over!
I’ve done this for meatballs too. Makes it so much easier!
Great idea Cassi! How come I never thought that? Thanks for the tip!