I get a ton of questions every time I post about my new favorite thing in the world… my dough sheeter! Now, this handy gadget is not a necessity for many home bakers, but it does come in super handy when you are doing a large volume of cookies. This is especially helpful when you’re busy during the holidays.
Edit Nov 2023 – here’s an update on how to use the sheeter:
After doing my research, the unit I went for is an adjustable tabletop dough roller from Pastaline. It’s good even for those of you who like to roll your dough thicccc — up to 12mm thick to be exact!
It is definitely on the pricey side so this type of investment may not be for everyone but it can be a huge time saver. Bonus: I did make pasta with it a few times and it’s AWESOME.
I got mine on amazon and you can click either link to see the exact model I got. A quick note, this is an affiliate link so if you do decide to purchase I do get a small kickback. It has no impact on the price you pay nor is it a deciding factor on the products I recommend.
Now I like to use plastic wrap when working with dough, this prevents the need for adding extra flour, it’s easier to keep things clean, and makes for easy removal when using a cutter. Parchment paper works too if saran wrap isn’t your thing, but I find that plastic wrap catches on the rollers way better than parchment, which can slide around.
A couple things to note when using a dough sheeter:
- You don’t want your dough to be too cold or you may get cracks.
- Start at the highest setting and work your way down to your preferred thickness.
- Check your dough for any bumps especially if your cranking motion isn’t smooth. I always run it through an extra time or two for good measure.
- Be careful not to overwork your dough because it will overwork your gluten and leave you with some wonky cookies.
- This comes with a clamp so you can secure it to the side of a table.
As always if you have any questions or comments please leave them in the comments section below!