smartsexystylish Posted 23 Nov 2011 , 4:02pm
post #1 of

Hi everyone!

It's been quite some time since I've been here last (Combo of being SUPER busy and away from the baking world icon_sad.gif )

Anyhoo, I need to make 10+ dozen cookies this weekend and I was wondering if someone could help me out with a few questions.

1) Can I make the sugar cookie dough in advance?

2) If so, can I pre-cut out all my cookies on parchment paper and layer them in the fridge so when I need to use them 2 days later I can literally pull them out, put the parchment on a baking sheet and put in the oven?

2a) Or should I pull it out of the fridge and let it 'warm' up a little before putting it in the oven?

3) If I am able to pre-cut in advance, do I have to put these in an airtight container? Or can I just layer them in the the fridge?

Any other tips would be greatly appreciated!! Thanks so much in advance for your help!

2 replies
shiney Posted 23 Nov 2011 , 4:19pm
post #2 of

I always keep dough in the freezer, never had a problem with it. When I make it, I always do several batches.
I bake and freeze 'naked' cookies all the time, I try to keep common shapes on hand for last-minutes.
I would think if you put frozen cut-outs right into the oven it would be good, because I refrigerate my cut-outs for about 30 minutes before baking so they don't spread
I also freeze decorated (with RI and RBC) and they always turn out great.
I always use airtight containers, those long ones from Rubbermaid with red lid.
Wow, that was a lot of "I"s. Hope it helps

bonniebakes Posted 28 Nov 2011 , 10:06pm
post #3 of

I would sore them in the freezer, not the refrigerator, because the fridge pulls out moisture and will dry out the dough.

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