The trick to cutting cookie dough without leaving flat edges
Two cookbook authors suggest rotating the dough roll on each slice to make round cookies.
Pre-made cookie dough is usually sold in a cylindrical shape, sealed in a plastic bag. This shape allows for baking nearly identical cookies with the same diameter. The problem is that, as it warms to room temperature, the dough can lose some of its shape, resulting in cookies with flat edges instead of round ones.
Paul Arguin and Chris Taylor of Flour Sugar Butter are award-winning bakers and cookbook authors. In their book "Fabulous Modern Cookies," they propose a trick: moving the roll while cutting. As The Washington Post explains, they attribute the flat edge to the pressure of the knife, which compresses the entire roll. To avoid this, simply rotate the roll so that the side resting on the board changes with each slice, thus distributing the pressure evenly.
They also suggest that smaller cookies allow for more uniform slices. They recommend that the diameter of each cookie be between one and two and a half inches.
Making homemade cookie rolls is also easy. According to a post on Martha Stewart's blog, freshly mixed dough should be rolled up and refrigerated for up to a day, as the cold helps the cookies harden and hold their shape while baking. King Arthur Baking Company suggests using parchment paper and a sharp knife: place the dough in the center of the paper, shape it into a cylinder with your hands, wrap it up, and gently press down the indentation where the dough rests on the board. The website recommends applying pressure along the entire length of the roll to ensure it's perfectly cylindrical.
The next time you bake cookies, rotate the dough on each slice and you'll see how they come out perfectly round.
