Using an embossed rolling pin isn’t always easy, you could definitely use a little guide. Today, I’m sharing all my tips so you can bake the prettiest patterned cookies with a fun embossed rolling pin. It not only looks pretty but it is perfect for the holiday season!
Many of you already have an embossed rolling pin at home, maybe it’s lying in a kitchen cabinet, unused. Of course, you want the best possible result so that the design shows clearly not just before baking, but also after.
In this how-to guide, I’ll provide a simple, step-by-step plan with all the tips you need to use an embossed rolling pin. These are the topics I’ll cover:
The quality mainly depends on how deep the design patterns are. If the pattern is too shallow, the intricate designs won’t show up after baking. How deep the pattern should be is different for every pattern.
So you want a rolling pin that is extensively tested multiple times to ensure your embossed pin is showing up in your cookies. But once you get a good quality the cookies will look so beautiful!
A good-quality rolling pin isn’t enough on its own. Any experienced cookie baker will tell you that you can’t just use any cookie recipe if you want the cookies to hold their shape in the oven. That applies to embossed rolling pins as well as cookie stamps. You’ll need a no-spread cookie recipe – meaning the cookies won’t spread or lose their shape during baking.
Luckily, I’ve got that recipe for you: my basic sugar cookie recipe. This recipe uses relatively more all purpose flour, and the balance of flour to other ingredients ensures the cookies stay perfectly shaped. It’s ideal for cut-out cookies, cookie stamps, or an embossed rolling pin.
It’s important to follow the recipe exactly – don’t change the ingredients. Want a different flavor than the classic vanilla sugar cookie? These variations also work great:
Once you’ve made the dough, the sugar cookie recipe tells you to chill it in the refrigerator. This improves the flavor, the texture, and the firmness of the dough, which helps the cookies keep their shape.
Next, dust your counter or work surface with flour and roll out the dough with a regular rolling pin to your desired thickness. Lightly dust the rolled dough again with flour before using your embossed rolling pin. Press firmly as you roll to leave the deepest possible imprint in the dough. Then cut out the cookies with a round cutter or any shape you like.
Place the cookies on a baking sheet lined with parchment paper that fits in your fridge. For the best result, chill the cut-out cookies again for 30 minutes before baking. Meanwhile, preheat your oven, and once the cookies are firm, transfer them straight into the oven.
Never wash a wooden embossed rolling pin under running water. First, try wiping away any bits of dough with a dry cloth or pastry brush. To prevent dough from sticking in the first place, use a little extra flour when rolling.
Then, clean the rolling pin with a dry, clean brush. A small nail brush, for example, works very well to get into the grooves.
If you’ve already washed your wooden rolling pin with water before, don’t worry, it’s not completely ruined. But avoid doing it again in the future. Water dries out the wood, which can cause it to crack and shorten its lifespan.
This usually means your rolling pin’s design is too shallow, or the dough recipe isn’t suitable. Make sure you’re using a no-spread cookie recipe (like cut out sugar cookies) so the design stays sharp in the oven.
Yes! Chilling before and after cutting prevents the cookies from spreading and helps the design stay crisp. It’s worth the extra time.
Lightly dust the dough with flour before rolling. This keeps the dough from sticking and helps the pattern transfer more evenly.
Not really. Recipes with too much butter, sugar or baking powder tend to spread. Stick to sturdy doughs like cut out sugar cookies, gingerbread, or shortbread.
Never wash it under running water. Instead, brush off any dough with a dry cloth or small brush. Extra flour during rolling also helps prevent sticking in the first place.
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