Cookie dough logs often flatten on one side as they chill, leaving you with uneven slices. Here’s a simple way to keep them perfectly round from start to finish.

Tip: Chill the logs lying flat first, then roll and stand upright to keep them perfectly round

Perfectly round cookie dough log sliced into even pieces with no flat sides

Step by step photos

These visual steps help you keep the dough evenly shaped as it chills. This is the same dough and method I use for my French butter cookies, it keeps every slice perfectly round.

Shaping cookie dough into logs and wrapping tightly in plastic wrap for slice and bake cookies

Shape the logs: Divide the dough into 2 portions and roll into logs. They don’t need to be perfectly smooth yet, just shaped.
Wrap tightly: Roll each log in plastic wrap, tightening as you go to help form a more even shape.

Refrigerate: Lay the logs flat in the fridge for 15–20 minutes to firm up. When you take them out and turn them over, you may notice they’ve flattened slightly on one side, that’s perfectly fine.
Refine the shape: Roll the logs while still in the plastic wrap gently on the counter for 10–15 seconds to smooth out the flat side and round them evenly.

Cookie dough logs standing upright in a glass to keep shape and sliced into even rounds

Vertical chill: Stand the logs upright (like a candle) in a tall glass, and refrigerate until firm to help them keep their round shape.
Slice: Once fully chilled, slice into rounds using a sharp knife.

Tips for perfectly round cookie dough logs

Why not stand the dough upright right after wrapping it? If the dough is still soft, the bottom can slump, causing the log to bend or flatten when stood upright Chilling it first helps it firm up so it holds its shape.

Don’t skip the quick re-roll: After chilling, roll the logs gently on the counter for 10–15 seconds while still wrapped to smooth out any flat sides and refine the shape. This gives you a clean, even cylinder for slicing.

Use a tall glass for best results: Choose one just slightly wider than the dough log. Stand it upright in the center, like a candle, so it stays straight as it chills. If the glass is too wide, the log may lean and lose its round shape.

Slicing: Slice the dough while well chilled, using a sharp knife (not serrated). Cut straight down in one quick motion, don’t saw back and forth. This keeps the rounds even and prevents squashing.

Now that you’ve got perfectly round cookies, here’s how I use them in my French butter cookies recipe.

French Butter Cookies

My French Butter cookies recipe creates crisp, rich, buttery, melt in your mouth deliciousness. These classic cookies are super easy to make with just 5 basic ingredients!

VIEW THE RECIPE