I Have Some Questions About Sugar Cookies Need Advice Asap

Baking By makeupdivaa Updated 28 May 2010 , 8:52pm by luv2bake6

 makeupdivaa  Cake Central Cake Decorator Profile
makeupdivaa Posted 28 May 2010 , 1:25am
post #1 of 7

i just made a batch of sugar cookies (basically butter and flour) and the recipe says to put it in the fridge for no less than 1 hour. Can i keep it in there for longer, maybe overnight? or will it be too hard to roll out?

Also in the past when i roll of the cookies that have been in the fridge for about an hour i notice that they break when i roll them out. any ways to prevent this?

thanks

6 replies
 GeminiRJ  Cake Central Cake Decorator Profile
GeminiRJ Posted 28 May 2010 , 2:11am
post #2 of 7
Quote:
Originally Posted by makeupdivaa

i just made a batch of sugar cookies (basically butter and flour) and the recipe says to put it in the fridge for no less than 1 hour. Can i keep it in there for longer, maybe overnight? or will it be too hard to roll out?

Also in the past when i roll of the cookies that have been in the fridge for about an hour i notice that they break when i roll them out. any ways to prevent this?

thanks




The best way to figure this out is to try it! I would think the dough will be just fine. Maybe try some right out of the fridge, and another sample that you let sit out for a bit. This way, you'll find out what works best for the exact recipe you're using.

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westbrook Posted 28 May 2010 , 5:15am
post #3 of 7

I roll my dough out while soft and then refrigerate. It only takes about 15 minutes to get hard and now cut them out. I put them back in refrigerator for a few minutes before baking.

Give it a try and see if that might work better for you.

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mamaof3 Posted 28 May 2010 , 5:29am
post #4 of 7

I roll my sugar cookie dough out between sheets of wax paper on a cookie sheet... right after mixing... then I refrigerate at least an hour... sometimes over night if I need to. Over night doesn't make any difference when I do it that way.

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TracyLH Posted 28 May 2010 , 12:14pm
post #5 of 7

I leave my dough in overnight with no problems. The key is to start with a good recipe. Many of us on here like the NFSC recipe found here. Just use top quality ingredients for the best results.

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bonniebakes Posted 28 May 2010 , 1:35pm
post #6 of 7
Quote:
Originally Posted by mamaof3

I roll my sugar cookie dough out between sheets of wax paper on a cookie sheet... right after mixing... then I refrigerate at least an hour... sometimes over night if I need to. Over night doesn't make any difference when I do it that way.




This is what I do also. I use the NFSC recipe that Tracy mentioned.

 luv2bake6  Cake Central Cake Decorator Profile
luv2bake6 Posted 28 May 2010 , 8:52pm
post #7 of 7

I agree. I like to make up a bunch of batches to keep in the fridge for when i need them. I freeze for longer storage time as well.

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