One of my favorite parts of Christmas is the special cookies we make. When I was young all of the women (and kids) would get together and bake Christmas cookies all day on the day after Thanksgiving. No Black Friday shopping for us! We’d make so many that there were always enough cookies to last each family (4 families total) all the way through Christmas. One thing we could have used way back then though was The Cookie Thing .
The Christmas cookie that we always made the most of was the traditional Christmas sugar cookies. It was crazy how many we made, frosted, and decorated in one day. The hardest part of making sugar cookies is getting their thickness just right, and never has that been more true than it has been for my family. My grandmother always ends up rolling her cookies too thin. She doesn’t do it on purpose, but when she makes them she’s always afraid they’re too thick, so she rolls them more and ends up with very thin cookies. For many many years now we have referred to her sugar cookies as anorexic. Truthfully I think I started that during a time we were studying eating disorders in school, but I can’t really remember now. However it got started though it has stuck. Just the other week my other made a batch of cookies to get ready for Christmas and she put on Facebook how she ended up with less cookies from her batch than Grandma does. Of course I had to say that’s because her’s weren’t anorexic. My Grandmother held her own though and said that her cookies had less calories. One point for Grandma!
What is The Cookie Thing?
This week I learned about a new product, and way of preparing cookie dough, that will make it easier for all of us to get the perfect cookie thickness. The product is called The Cookie Thing. It was designed by Susan Butler after she had spent some time helping the undeserved community learn how to bake cookies to sell for profit. She found they had a hard time getting perfect looking cookies that people would want to buy. She looked all over but couldn’t find a tool that would make things easier, so she deigned it herself, and came up with a great technique that helps the cookies taste better too.
How does The Cookie Thing Work?
Using The Cookie Thing is actually pretty easy, and not only do you end up with perfect looking and great tasting cookies, but you also have less of a mess too.
1. First you need to make your dough recipe as normal (I’ve included my families sugar cookie recipe below! ).
2. Lay down a piece of wax paper and put about two cups of dough on it. Then lay an equal sized piece of wax paper on top. Then place same size measuring boards that come with The Cookie Thing (thickness sizes 1/8 inch, 1/4 inch, 3/8 inch, and 1/2 inch) on the sides of the dough. You want about two inches of space between the dough and the boards.
3. With the roller’s edges resting on the measuring boards roll out your dough. Start from the center of the dough and roll the roller away from you. Then move the roller back to the center and roll the roller towards you.
4. Once the dough has been evenly rolled out take the dough, that is still sandwiched between the wax paper, and place it on a cookie sheet. Cover the cookie sheet with foil and refrigerate for at least an hour, but overnight is better. Don’t rush this step! Nick has been sick and fussy, so I didn’t give the dough a full hour because I wanted to get the cookies cutout while he was in a calm mood. The dough ended up sticking to the wax paper and was a big mess. I had to start all over again.
5. After the proper waiting time it’s time to start cutting cookies. First sprinkle a little flour on a flat surface. Then peel away one side of the wax paper and put the peeled side down onto the flour. Then peel away the other piece of wax paper.
6. Before you start using the cookie cutters make sure to dip them in some flour so the dough doesn’t stick to them. As you cut them out place them on a cookie sheet lined with parchment paper. As you continue to cut them out cover them and place them in the fridge until you’re ready to bake.
7. When you’re all done cutting the cookies bake them following the directions for you cookies. You want the edges to be slightly brow.
8. When they’re done take them out and let them cool completely before you frost and decorate them.
Here’s the best part of the post! I was given a special code to share with all of you to save on your purchase of The Cookie Thing! Right now you can go here, make your purchases, and then use coupon code BAKER to save 25% off of your entire order! Please note that the code is case sensitive, and make sure you don’t add it until you have put everything that you want into your shopping cart.
- ⅔ Cup Butter
- 1¼ Cup Sugar
- 2 Eggs
- 3 Cups Flour
- 1½ Teaspoons Baking Soda
- 2 Teaspoons Baking Powder
- 1 Teaspoon Vanilla
- ¼ Cup Butter
- 1 Teaspoon Vanilla
- 2 Tablespoons Milk
- 3 Cups Powdered Sugar
- Mix all of the ingredients together and add a little water if needed.
- Refrigerate for at least 3 hours (you can see why less than 1 hour didn't work for my dough)
- Cut into shapes
- Bat at 350 for about 10 minutes
- Beat all of the ingredients together
- Frost cooled cookies
- Frosting will harden on the cookies in about a day
I received The Cookie Thing for free in order to facilitate my review, but I was not compinsated in any other way. All opinions are my own.