Chilled Or Room Temp Cookie Sheets

Baking By KATHIESKREATIONS Updated 25 Jan 2010 , 3:53pm by KATHIESKREATIONS

KATHIESKREATIONS Posted 25 Jan 2010 , 2:06am
post #1 of 6

I am confused! icon_confused.gif Do you put chilled cut-out cookie dough on room temp cookie sheets then bake or chill the cut-out cookie dough on the cookie sheet then bake it with the cookie sheet chilled? Does one work better than the other to keep them from spreading?

5 replies
pattycakesnj Posted 25 Jan 2010 , 2:22am
post #2 of 6

chill the cut out cookie dough on the cookie sheet and then pop the whole thing in the oven. (I actually put the sheet in the freezer, not the refrigerator)

verono Posted 25 Jan 2010 , 1:57pm
post #3 of 6

I use a room temperature sheet with a chilled silicone mat with frozen cut-out cookies icon_wink.gif

pianocat Posted 25 Jan 2010 , 2:12pm
post #4 of 6

I find that chilling the cookies on the sheet is a great hint! Works great for me!

Renaejrk Posted 25 Jan 2010 , 2:22pm
post #5 of 6

When I cut my cookies I put them on the cookie sheet, then stick the whole thing in the fridge or freezer - it works great and there's less transferring of the cookies, which means less time.

KATHIESKREATIONS Posted 25 Jan 2010 , 3:53pm
post #6 of 6

Thanks much! It sure would save a lot of time & caution on transfering the cut-outs. Finding shorter ways to do things with great results is always a plus!! icon_wink.gif

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