Nfsc - Do You Roll It Out Cold Or Room Temp?

Baking By banananutmuffin Updated 23 Feb 2009 , 3:30pm by TracyLH

banananutmuffin Posted 18 Feb 2009 , 2:23pm
post #1 of 20

I am thinking about using NFSC for the first time. Do you roll it out just after you make it (room temp), after it's been in the fridge, or after you take it out of the fridge and bring it back to room temp? Why do you do the method you do?

I always have problems with cold cookie dough. It requires a lot of muscle strength to roll out... just seems harder. I roll between parchment, so stickiness doesn't bother me too much. Anyhoo... not sure what I should do with NFSC. Making then refrigerating then rolling is more convenient for me (I can spread out the work over a couple of days rather than all at once), but I prefer a warmer dough for rolling. So what do you do?

19 replies
MemphisMom9801 Posted 18 Feb 2009 , 2:34pm
post #2 of 20

I always divide my dough up into 3 or 4 large blobs. Put each blob (very technical term, don't you think?? icon_razz.gif ) in between two sheets of parchment paper. Roll to desired thickness and then stick in the fridge (or freezer for a shorter time if you like) for a while until thoroughly chilled. Bring back to counter, cut out shapes, transfer to cookie sheet and put right in the oven.

MemphisMom9801 Posted 18 Feb 2009 , 2:40pm
post #3 of 20

Here is a whole thread on NFSC that may help you... lots of info. thumbs_up.gif

MemphisMom9801 Posted 18 Feb 2009 , 2:40pm
post #4 of 20

Oops... it would help to include the link. http://cakecentral.com/cake-decorating-ftopicp-6238485.html#6238485

mamacc Posted 18 Feb 2009 , 2:55pm
post #5 of 20

I used to roll out between parchment until I had to make hundreds of cookies at my PT job. I just found it easier to use chilled dough...but not TOO chilled. Most of the cookies get picked up with the cutter and can just get plopped onto the cookie sheet. I do like to chill the cookies again in the freezer before baking. I also noticed at work that they spread less when I baked them in the deck ovens and not the convection.

DianeLM Posted 18 Feb 2009 , 3:11pm
post #6 of 20
Quote:
Originally Posted by MemphisMom9801

I always divide my dough up into 3 or 4 large blobs. Put each blob (very tenchincal term, don't you think?? icon_razz.gif ) in between two sheets of parchment paper. Roll to desired thickness and then stick in the fridge (or freezer for a shorter time if you like) for a while until thoroughly chilled. Bring back to counter, cut out shapes, transfer to cookie sheet and put right in the oven.




This is exactly what I do. And yes, "blob" is the correct term. icon_wink.gif

I don't even use a top sheet of parchment since I find it even easier to roll out with the pin directly on the dough (with a little sprinkle of flour in between).

The only complication I have to endure is the fact that my freezer is in the laundry room - exactly 25 steps from the kitchen counter - behind the door. If I'm doing a big batch, I take the door off the hinges first. icon_smile.gif

cylstrial Posted 20 Feb 2009 , 2:00pm
post #7 of 20

I always roll it out straight from the fridge!

CookieMeister Posted 20 Feb 2009 , 2:24pm
post #8 of 20

I fear, when I roll it straight from the fridge, that my forearms will become quite muscular and I'll begin to resemble Popeye.

I generally let it soften for 10-15 minutes and then roll it out.

Pebbles13 Posted 20 Feb 2009 , 5:11pm
post #9 of 20

I do the same as others and roll the dough out to the correct thickness on a Silpat and parchment or plastic wrap on top, stick it in the freezer or refrigerator, then cut out. This would probably work really well for you since you prefer a warmer dough. I usually put the cut out cookies back in the freezer while the oven is preheating, then pop them straight in the oven. If I'm making dough, but not using it right away, I just wrap it in plastic wrap and a ziploc bag and stick it in the refrigerator. I take it out about 20 minutes before rolling because it's too hard to roll right away. One more hint to prevent spreading is to use less baking powder than called for in the NFSC recipe. I use only 1/2 teaspoon. Good luck!

Amia Posted 20 Feb 2009 , 5:18pm
post #10 of 20
Quote:
Originally Posted by Pebbles13

One more hint to prevent spreading is to use less baking powder than called for in the NFSC recipe. I use only 1/2 teaspoon. Good luck!




Ahh thank you for sharing that!! My NFSC didn't get the memo about being "no fail" and spread way too much. I'll try this next time and hopefully they will hold their shape better!

shiney Posted 20 Feb 2009 , 5:27pm
post #11 of 20
Quote:
Originally Posted by Pebbles13

I do the same as others and roll the dough out to the correct thickness on a Silpat and parchment or plastic wrap on top, stick it in the freezer or refrigerator, then cut out. This would probably work really well for you since you prefer a warmer dough. I usually put the cut out cookies back in the freezer while the oven is preheating, then pop them straight in the oven. If I'm making dough, but not using it right away, I just wrap it in plastic wrap and a ziploc bag and stick it in the refrigerator. I take it out about 20 minutes before rolling because it's too hard to roll right away. One more hint to prevent spreading is to use less baking powder than called for in the NFSC recipe. I use only 1/2 teaspoon. Good luck!



Pebbles: This is what I've been doing lately, except i cut them out, put on cookie sheets and into fridge while oven is preheating, and they've done so much better than refrig before rolling. And thanks for the baking powder advice, I'll try that.

Pebbles13 Posted 20 Feb 2009 , 6:48pm
post #12 of 20

shiney and amia: Your welcome. The advice for less baking powder was passed on to me by TracyLH. She is quite the cookie guru icon_wink.gif Any advice from Tracy is good advice thumbs_up.gif It really does help the cookie keep a nice shape, and I don't think it alters the taste at all.
shiney: I've tried your technique, too, but sometimes the dough is too soft and I can't pick up the cut-outs without messing up the shapes. I think it depends on the weather and temperature in my kitchen.

shiney Posted 20 Feb 2009 , 7:05pm
post #13 of 20

Pebbles: Yes, I find I have to put a little flour on the silpat, or else spatula sticks to the cookie a bit and distorts the shape. And you're right, Tracy's advice is gold to me too!

andpotts Posted 21 Feb 2009 , 4:34am
post #14 of 20
Quote:
Originally Posted by shiney

Quote:
Originally Posted by Pebbles13

I do the same as others and roll the dough out to the correct thickness on a Silpat and parchment or plastic wrap on top, stick it in the freezer or refrigerator, then cut out. This would probably work really well for you since you prefer a warmer dough. I usually put the cut out cookies back in the freezer while the oven is preheating, then pop them straight in the oven. If I'm making dough, but not using it right away, I just wrap it in plastic wrap and a ziploc bag and stick it in the refrigerator. I take it out about 20 minutes before rolling because it's too hard to roll right away. One more hint to prevent spreading is to use less baking powder than called for in the NFSC recipe. I use only 1/2 teaspoon. Good luck!


Pebbles: This is what I've been doing lately, except i cut them out, put on cookie sheets and into fridge while oven is preheating, and they've done so much better than refrig before rolling. And thanks for the baking powder advice, I'll try that.





I do this same method, I don't have a problem w/ spreadingg so long as I do this, but I'll remember the baking powder tip, thanks girls!

sayhellojana Posted 21 Feb 2009 , 4:42am
post #15 of 20

i guess I'm weird icon_sad.gif
I pull chilled dough out of the fridge, kneed it a bit (yes, I kneed cookie dough) and then roll. Pop whats left back in the fridge, pull it out when I'm ready to roll second batch. I roll on a scilicon mat and use a rolling pin. I've never needed flour.

TracyLH Posted 21 Feb 2009 , 5:05pm
post #16 of 20

I do the same as many above. Make the dough, give it a quick knead, divide in 1/2 and roll about with freezer paper underneath and plastic wrap on top. Slide onto cookie sheet and chill. Once firm, pull it out, flip it and pull freezer paper off. Wipe off freezer paper so there is no 'dough film'. Lightly, very lightly, brush with flour. Brush all flour off. All I am trying to do is keep dough from adhering at all as many of my cutters are intricate. Put the freezer paper back on, flip, remove plastic wrap and cut. Pop cookies in fridge while oven preheats and bake.

I also have done it without the brushing of the flour, but still flipping and wiping off the freezer paper. It depends on the weather.

The idea to only use 1/2 tsp of baking powder did not originate with me. SweetDreamsAT is the one who kindly shared that hint with me and I will be forever grateful! icon_biggrin.gif What a difference that made!

connie1220 Posted 22 Feb 2009 , 7:02pm
post #17 of 20

I do so many cookies and got really tired of using parchment or freezer paper to roll out my dough. And then I hated when it would wrinkle and mark up my dough. So I finally got smart and bought the plastic colorful cutting boards. I get mine at the dollar store 3 for $1.00. Or you can find them anywhere. Beautiful colors to!
I divide my dough into 3 balls and place it on top of 1 cutting board push dough down some then place the other cutting board on top and roll out to the thickness you need. Whalla smooth dough every time and then you can pop it straight into the fridge or freezer. No waste of paper or adding any more flour to your dough. And the "Best" thing is if you need to hand cut out your cookie you can do it right on top of the cutting board. No need to do any transfering of dough. Just cut out, pop off the cutting board and onto your cookie sheet to bake. They are sturdy and you can wash them over and over. They are WONDERFUL and CHEAP and will save lots of $$$. No more paper or plastic wrap.
Hope you all will try these. You will never go back to using parchment or freezer paper again. Except to put on your cookie sheets to bake your cookies.
icon_biggrin.gif

andpotts Posted 22 Feb 2009 , 9:06pm
post #18 of 20
Quote:
Originally Posted by connie1220

I do so many cookies and got really tired of using parchment or freezer paper to roll out my dough. And then I hated when it would wrinkle and mark up my dough. So I finally got smart and bought the plastic colorful cutting boards. I get mine at the dollar store 3 for $1.00. Or you can find them anywhere. Beautiful colors to!
I divide my dough into 3 balls and place it on top of 1 cutting board push dough down some then place the other cutting board on top and roll out to the thickness you need. Whalla smooth dough every time and then you can pop it straight into the fridge or freezer. No waste of paper or adding any more flour to your dough. And the "Best" thing is if you need to hand cut out your cookie you can do it right on top of the cutting board. No need to do any transfering of dough. Just cut out, pop off the cutting board and onto your cookie sheet to bake. They are sturdy and you can wash them over and over. They are WONDERFUL and CHEAP and will save lots of $$$. No more paper or plastic wrap.
Hope you all will try these. You will never go back to using parchment or freezer paper again. Except to put on your cookie sheets to bake your cookies.
icon_biggrin.gif




Well put a gigantic "Duh!" sign on my forehead! This is an excellent idea and serious money saver in the long run and will be so much easier! I needed to stop at the $ store today anyhow, thank you so much, now I just hope they will fit on my doboard.

panchanewjersey Posted 22 Feb 2009 , 9:29pm
post #19 of 20

I make my cookie dough and as soon as it's done I roll it out (between wax paper) as thick as I want depends on what cookie I'm making and cut. I then place the rolled and cutcookiedough on baking sheet and pop in freezer for 5-7 minutes, take it out the cookies come out so perfect because you don't worry about stretching or tearing. Almost like taking a puzzle apart. I place on baking sheet and throw them in the oven. It's the easiet way to make them and you don't have to worry about waiting for it to chill and rolling it all hard. Quick and easy and good. By the way thaw real fast after the quick freezer trip.

TracyLH Posted 23 Feb 2009 , 3:30pm
post #20 of 20

Connie and I have been e-mailing back and forth, sharing ideas (she has the better ones! icon_lol.gif ) and when she had mentioned to me her idea to roll out between the cutting boards, I mentioned there was a posting she could add that to. She wanted to post a picture of them, but it won't work, so I am posting it for her. Here it is. I can't attach it as is, so it is a pdf to open. I will be off to try to find these this week. Her idea looks fanatastic! icon_biggrin.gif

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