topic Re: Cookie making question in Recipes

Cookie making question

sharkb8 — Fri, 09 Dec 2022 15:48:40 GMT

I have been baking Christmas cookies forever but did not start pre-making dough until last year.
My issue is that when I make dough and keep it in the fridge for a day or two, the dough becomes very stiff and cookies don't spread.
I'm keeping it in lock and lock containers and taking it out of fridge to let it warm up.
What am I doing wrong?

Re: Cookie making question

deepwaterdotter — Fri, 09 Dec 2022 16:03:20 GMT

Do you wrap the dough tightly in plastic wrap before storing it in the Lock and Lock container? I wonder if it might be drying out a bit by the air in the container.

Re: Cookie making question

Carmie — Fri, 09 Dec 2022 16:03:25 GMT

Are you using butter or margarine? Margarine cookies will not spread like butter cookies.

At Christmas time, I often spend the day making cookie dough and then I bake them the next day. Cold dough doesn't spread as well as dough that is closer to room temperature.

If you want more spread, use butter and bake the cookies when the dough is a bit warmer. If using margarine, bake the dough at room temp.

I seem to have the opposite problem....my cookies spread too much. If I make a double batch, I put the dough in the refrigerator to keep it cold while I drop or roll a partial batch.

Re: Cookie making question

Harpa — Fri, 09 Dec 2022 16:39:11 GMT

What kind of cookies, @sharkb8 ?

The only cookie I would refrigerate overnight are Refrigerator Cookies. Because you do want them hard in order to slice them.

For others, I've just chilled the dough an hour or 2.

Re: Cookie making question

sharkb8 — Fri, 09 Dec 2022 16:43:41 GMT

I do wrap the dough in plastic before putting in containers.
The issue is with drop cookies (Tollhouse,etc.)
I only use butter for baking.
I make at least 6 different kinds of cookies and because of physical limitations, I can't do them all in one or two days.
It's frustrating because I give many as gifts and friends/family ask when I'm baking them.
I enjoy the process but this one problem really has me kinda salty! 🤬

Re: Cookie making question

Harpa — Fri, 09 Dec 2022 16:52:39 GMT

@sharkb8

So with drop cookies, you drop by teaspoonfuls, is that correct? And you want them to spread more.

In that case, flatten each one a bit with the back of your spoon, and see if that helps. But I still wouldn't chill the dough for that long.

I don't even think you need the lock n' lock unless you do not want other odors to transfer. I'd just use the plastic wrap. I've never transferred my cookie batter into other vessels. Just kept it in the mixing bowl, plastic wrap over.

(I only use butter, as well.)

Anyway, happy baking! Not sure if I'll be doing any baking this year.....my DH just went up a pant size!

Re: Cookie making question

sharkb8 — Fri, 09 Dec 2022 17:23:45 GMT

I use a small cookie scoop.
The cookies just seem drier and the dough is quite stiff.
I don't know what else to do.
I read online all the time about refrigerating/freezing cookie dough. I've just never had much success doing that.
I'll need to change my game plan I guess. 😫

Re: Cookie making question

Love my grandkids — Fri, 09 Dec 2022 18:28:36 GMT

@sharkb8 I haven't read the other responses. Years ago I made tons of Christmas cookies. I'd get up very early, make a batch of dough and **wrap it tightly** in Saran wrap, put in a large metal bowl and into the fridge.

I did this morning and night for a week. My husband said he was seeing cookies in his sleep!

I don't think those containers keep the dough moist enough and I think 2 days is a bit long for dough to stay "good".

Maybe the problem is letting the dough "warm up." I never did that and all my cookies turned out great.

Re: Cookie making question

Carmie — Fri, 09 Dec 2022 21:27:32 GMT

@sharkb8 wrote:
I use a small cookie scoop.
The cookies just seem drier and the dough is quite stiff.
I don't know what else to do.
I read online all the time about refrigerating/freezing cookie dough. I've just never had much success doing that.
I'll need to change my game plan I guess. 😫

Using too much flour can cause this problem as well. Do you weigh or measure the flour?

Measuring the flour is not exact...the contents can be way more than they should be. I weigh my ingredients if I can. I get better results.

Try using a smidge less flour and see. If that helps.

Re: Cookie making question

wagirl — Fri, 09 Dec 2022 21:35:53 GMT

I must commend everyone for their great answers and solutions to OP's issues---I learned a few things myself--great job everybody!!!

Re: Cookie making question

River Song — Fri, 09 Dec 2022 22:09:02 GMT

For chocolate chip cookies, instead of creaming the butter with the sugar, try melting the butter to add to the sugar. Creaming butter with sugar creates air cells in the batter. These air cells expand during baking, leading to cookies that rise. Using melted butter creates a batter that spreads and provides a chewy texture. To keep the cookie from becoming tough, add a little extra fat in the form of an extra egg yolk.

Re: Cookie making question

ECBG — Sat, 10 Dec 2022 00:06:06 GMT

@deepwaterdotter wrote:
Do you wrap the dough tightly in plastic wrap before storing it in the Lock and Lock container? I wonder if it might be drying out a bit by the air in the container.

@deepwaterdotter

Your moisture question answer depends on the cookie recipe in question.

Follow your recipe to the last word. There are interactions that happen to give you the success you depend on.

Melted butter gives cookies that spread out on the cookie sheet. Soft means soft.

Re: Cookie making question

Flatbush — Sat, 10 Dec 2022 05:29:57 GMT

@ECBG

Thanks for the picture. It made the info very clear and simple..

Re: Cookie making question

Harpa — Sat, 10 Dec 2022 13:24:13 GMT

@sharkb8and @ECBG - In the case of melted butter, then there is no need to refrigerate the dough. Because you'll never get the same effect no matter how long you get the dough back to room temp.