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Sugar Cookie Roof Shingle Dough

Sugar Cookie Roof Shingle Dough
Adapted from How to Build a Gingerbread House, by Christina Banner
1 16.5-oz roll of refrigerated, prepared sugar cookie dough
6 tablespoons flour
½ to 2 teaspoons liquid food color, depending on the shade you desire
Unwrap the roll of sugar cookie dough and place it in the bowl of a heavy-duty stand mixer, or a medium mixing bowl.  With the machine on low speed, using the paddle attachment, mix in 3 tablespoons of the flour (or mix in by hand using a sturdy spoon or spatula).  
When all of the flour is absorbed, carefully mix in the food color.
When the color is evenly distributed, mix in the remaining 3 tablespoons of flour.
Turn the dough out onto a lightly floured work surface and knead slightly until smooth. 
Flatten the dough out into a rectangle shape, and wrap tightly in plastic wrap.  Refrigerate at least 3 hours before using.
This dough can be used to shape colored roof shingles for gingerbread houses, or other cut-out cookie projects.

Copyright © 2017 Christina Banner. All Rights Reserved.