Whenever you make cookies, you should chill the cookie dough before you bake them. If you roll the dough before you put it in the fridge, you’ll save time and get better results.
Photo by Steven Depolo
The Kitchn explains why you should roll first, chill later:
Rolling out just-made cookie dough is easy since it’s still really soft and pliable, and you don’t have to worry about cookie dough that’s so cold from the chilling process that it cracks and has to warm up on the counter again before you can work with it. Here’s how I do it:” I learned that after my cookies kept cracking.
This tip assumes you have enough room in your refrigerator to chill flat dough, of course. Some advanced planning could lead you to better cookies. (And yes, we’re specifically talking cookies here — not all types of biscuits benefit from chilling the dough pre-cooking, though shortbread certainly does.)
Why I Roll Out Sugar Cookie Dough Before Chilling It [The Kitchn]