I Have Some Questions About Sugar Cookies Need Advice Asap
Baking By makeupdivaa Updated 28 May 2010 , 8:52pm by luv2bake6
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
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.
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.
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.
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.
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.
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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