Why Are There Bubbles On Top Of My Butter Cookies?
Baking By The_Sugar_Fairy Updated 18 Feb 2009 , 12:10am by bakinccc
I just made a batch of shortbread cookies (Toba Garret's recipe) and when they came out of the oven, there was way too many bubbles on top of them. So I then tried the butter cookie recipe instead (also Toba Garret's); again, too many bubbles on top when they cooled. I didn't want to put on the glaze icing because the bubbles would probably show through. HELP!
The bubbles are caused from the dough not being cold enough when you baked it. The trick to great cookie baking is "make 'em cold, bake 'em hot." I like to cut the cookies out and put on the cookie sheets and refrigerate that overnight. Then pop into a preheated oven (preheat for 30 minutes) and bake as usual. You'll find that the bubbling problem will go away, as will the spreading problems. 
as soon as they come out of the oven i take a fondant smoother and run it over the tops, this also helps to level them out more.
It's funny that this just happened to me and quickly figured out why......
I have a dough recipe that does not need chilling so I always just mix, roll, cut and bake. And I never have bubble problems. But sometimes I have leftover dough which I put in the fridge or freezer. Well, yesterday I was in a big hurry and didn't let the refrigerated dough thaw all the way so when I was working with it it still was cool. I ended up with little bubbles all over the surface of my baked cookies. I know for me it was because my dough was still too "stiff" from being cold to meld together well when I kneaded it and this created the little air pockets throughout it. Could this have happened to you?
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