Chilled Or Room Temp Cookie Sheets

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

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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 Cake Central Cake Decorator Profile
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)

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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

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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!

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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.

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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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