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How to Use a Tabletop Dough Sheeter for Cut Out Cookies

Oct 1, 2020 | Cookie Decorating Resources, Featured | 18 comments

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.

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!

 


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18 Comments

  1. Sheila

    If you make the dough fresh can you just flatten a little and put into the machine or is there some rolling still involved?

    Reply
    • Lisa He

      Yes you can just flatten a bit with your hands 🙂

      Reply
  2. Brittany

    What is your most typical used thickness?

    Reply
    • Lisa He

      8mm for 3 inch or larger cookies 🙂 3.8 inch for minis

      Reply
      • Marissa

        Thank you for this video! So helpful

        Reply
  3. ANGEL WEBER

    Can dough be rolled between 2 baking mats instead of plastic? I normally roll my dough out on a baking mat, cut out cookies, pick up excess dough, transfer mat of cookies to baking sheet snd bake.

    Reply
    • Lisa He

      Yes it can- just be sure to account for the thicknesses of the mats when rolling

      Reply
  4. Chanelle Sarkozi

    Hi Lisa! Do you have any cons for purchasing a pasta dough sheeter attachment for the stand mixer VS buying a free standing dough sheeter?

    Thx!

    Reply
    • Lisa He

      Kitchen aid “attachments” are really small width wise and I don’t know if they roll as thick as I like them to. You’ll need to check 🙂

      Reply
      • Cristy K

        I just received my sheeter all the way fro Italy. Can’t wait to try it. Thx for the recommendation. I’ve been wanting to get one but couldn’t decide which one to get. I’ll post on my IG page and will tag you!!! Thx again!!!

        Reply
  5. Colleen becker

    I can’t Thank You enough for all your information,videos and tips,I’ve enjoyed watching and learning !I am just a home baker that wants to learn all that I possibly can about cooking! I love baking and trying all I learn I find it a fun challenge.I just found your site and information Thanks to Instagram.I will be following you and hopefully when I feel secure enough I will take a class! Colleen

    Reply
  6. Nazia

    Hello! Do you think this will be suitable for croissant dough?

    Thanks ?

    Reply
    • Lisa He

      Yes– having made croissants from scratch in the past I WISH I had this! You can roll it out much easier with this.

      Reply
  7. Daniel Nailie

    Hey there! Found your video while researching manual sheeters. I just got the green light to get one, and I think I’ll pick the one you’ve got. I’ve been doing it by hand so far, and I’m hoping it’ll help in my daily croissant and danish production!

    Reply
  8. Renee

    My products need to be rolled in between parchment paper. Do you have any tips? I know you said it’s better between Saran Wrap but parchment is better for me… if not this one, is there a different machine that works better with parchment ?

    Reply
    • Lisa He

      Hi, this is the only machine I own so I can’t speak to others. It can catch parchment paper but make sure to smash it down a little before putting it in the roller or else it won’t catch:)

      Reply
  9. Lauren March

    Hi there! I’m wondering if you looked into electric countertop dough sheeters….my kitchen countertops don’t allow for things to be clamped on. Are there any other ones you’d recommend from the research you did? Thank you so much!

    Reply
    • Lisa He

      Nothing that I can recommend- I don’t have personal experience with large electric ones, sorry. Only looked for small scale sheeters 🙂

      Reply

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