Remember those graham crackers I made a while ago? The ones that were so frustrating that I just stuck the dough in the freezer until I could roll them out and cut them easily?
Well, good news, I've figured out the secret for rolling out and cutting cookie dough!
Things you'll need:
Parchment paper (not wax paper, not freezer paper, not tin foil, it has to be parchment paper)
Roll-able cookie dough
A rolling pin
A cookie sheet
Cookie cutters or a knife
Start out by putting a fair amount of warm soft (not cold hard) dough between two sheets of parchment paper (roughly the size of your cookie sheet)
I learned at this point not to try to roll out the dough on top of the cookie sheet. It's loud and the cookie sheet slides everywhere, really not fun.
Once you've got the dough to your desired thickness remove the top sheet of parchment paper (and save if you have more dough to roll out) and start cutting out cookies. (Another way to make this easier if you're having trouble with the dough sticking to the cookie cutters, after you've got the dough rolled out leave it between the two pieces of parchment paper set it on top of a cookie sheet (to make sure it stays flat) and chill it in the fridge for 10 minutes...or cheat and stick it in the freezer for a bit before cutting)
You can use cookie cutters or just cut into squares, afterwards either separate the pieces or remove excess dough before baking.
Or you might end up with a giant cookie plate....which takes forever to bake all the way through.
To bake just move the entire sheet of parchment paper to the cookie sheet and bake accordingly.
At this point you should go play peekaboo with the baby
Enjoy not being covered in sticky cookie dough and such!