Food Processor For Cookie Dough?

Baking By Mel37 Updated 7 Oct 2014 , 4:46pm by Mel37

Mel37 Posted 7 Oct 2014 , 10:12am
post #1 of 7

AJust curious, does anyone use a processor for making their sugar cookie or gingerbread dough, and if so how do you find the results differ from say a stand mixer, or by hand?

Thanks! :)

6 replies
bubs1stbirthday Posted 7 Oct 2014 , 10:48am
post #2 of 7

The café that I used to work at did and the biscuits came out just the same. I use my processor for making pasta rather than doing it by hand and I find the processor does a great job, far easier than doing it by hand :-)

Siany01 Posted 7 Oct 2014 , 10:53am
post #3 of 7

AI do all the time Mel, I made the gingerbread men yesterday doing it that way and they are really good.

Mel37 Posted 7 Oct 2014 , 11:21am
post #4 of 7

AOoh sounds good then, Ill give it a go (didn't want to ruin a batch experimenting LOL!).

Just be sooo much easier to do the dough in the processor so I keep the stand mixer clear for making my royal :)


Now the hard part will not be eating too many of them, just to check......:grin:

Siany01 Posted 7 Oct 2014 , 11:30am
post #5 of 7

AI do pastry and dough in the food processor, have even done cakes and they always come out well. Lol

Cevamal Posted 7 Oct 2014 , 1:10pm
post #6 of 7

AI always do pastry and (American) biscuits and scones in the food processor but never cookies. It doesn't seem like it would cream the butter and sugar as well and it would be tough (ha ha) not to overwork the gluten.

I have an extra bowl and beater for my stand mixer which is tremendously helpful.

Mel37 Posted 7 Oct 2014 , 4:46pm
post #7 of 7

Well, I had a go and have got fairly good results. The dough was stickier than normal, but after chilling for a few hours, a test batch baked pretty well. They have slightly shinier tops than normal, and were perhaps a little firmer to bite, but overall pretty good!


Going to leave the rest of the dough overnight to really chill/firm and see how they do in the morning!

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