We love refrigerator cookie dough—the kind that is chilled in in a log shape and sliced before baking—because it can be made ahead; plus, we can bake off only as many cookies as we want at a time. But shaping the dough into an even, round cylinder is hard to do just by rolling it back and forth on the counter, as most recipes instruct. Here’s a more effective method.
Perfectly Round Cookies | Cook's Illustrated (2024)
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