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Old 12-09-2007, 08:36 PM   #11
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Since we are discussing sugar cookies...I made some dough for cutouts and have it chilling. How long will the dough stay good in the fridge? (I have it wrapped in plastic wrap.)
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Old 12-09-2007, 08:46 PM   #12
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I made some sugar cookie dough today as well. I'll roll it out and bake tomorrow night. I've never kept dough in the fridge for longer then 24 hours or so. But that's not to say it won't last longer. Hopefully someone with experience in holding cookie dough will chime in.
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Old 12-09-2007, 08:48 PM   #13
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I often leave mine in the fridge overnight. It will be fine the next day.
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Old 12-09-2007, 08:49 PM   #14
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I've kept my cookie dough in the refrigerator for several days with no problem. Just be certain to store it in an air-tight container or a well-sealed ziplock bag.
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Old 12-13-2007, 07:24 AM   #15
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I just made some yesterday and learned that the dough should have been chilled first to stop them from spreading to far and becoming flat in the oven. I'll definitely try that the next time!

Oh well, live and learn, I guess. Though the cookies still tasted delish (as Raechal Ray always says), they did come out golden brown and light.
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Old 12-13-2007, 07:45 AM   #16
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Any tips you have when it comes to thickness? For example since you have to cut out the dough, how thin would you say on average you are rolling the dough out to be? I ask this because I'm the type of person where I used to use the cookies that came in the rolled up sleeves where all you had to do was slice them (or use a spoon and get the amount needed)

Now that I'm going to start making them from scratch, I wanted to ask how ya'll do it and if there's some secret to rolling the dough doing it so they come out correctly. Well... not secret per say but you know what I mean.

FYI: I got 4 more days then I'm done with classes. YAY!
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Old 12-13-2007, 08:06 AM   #17
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Really depends on how you like your cookies, crispy - roll out thinner, we like a little softer cookie maybe 1/4 in.
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Old 12-13-2007, 10:27 AM   #18
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I like them a little softer in the middle and crispy on the outside. I roll them to about 1/4 inch thickness.
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Old 12-13-2007, 10:50 AM   #19
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I have had my dough in the fridge since Sunday...what do you think? Can I still use it? I put it in a ziploc bag so it's been air tight.
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Old 12-13-2007, 11:28 AM   #20
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Originally Posted by SueBear View Post
Any tips you have when it comes to thickness? For example since you have to cut out the dough, how thin would you say on average you are rolling the dough out to be? I ask this because I'm the type of person where I used to use the cookies that came in the rolled up sleeves where all you had to do was slice them (or use a spoon and get the amount needed)

Now that I'm going to start making them from scratch, I wanted to ask how ya'll do it and if there's some secret to rolling the dough doing it so they come out correctly. Well... not secret per say but you know what I mean.

FYI: I got 4 more days then I'm done with classes. YAY!


I'm not much of a cookie baker. Just got into it yesterday, and found out afterwards that the dough should have been chilled first before continuing on.

The dough then probably could have been rolled out on a floured surface. Didn't use cutters mainly because I don't have any.

I'm mainly a bread and cake baker, so baking cookies is somewhat new to me, though I've always wanted to try it.

I DID however, make peanut butter and oatmeal cookies in the past, and even those were drop cookies as well. This yesterday, was mainly trial & error. I DO have a rolling pin and even a cookie press, but no cutters.

And I, also, used to buy the refrigerated cookie dough as well. But I really wanted to get down and dirty with the mixer yesterday - like I do when making bread and cakes.

So now, the first chance I get, I'll go get some cookie cutters.
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