Tips For A Good Refrigerated Cookie Dough

Posted in on the 23rd March, 2013

Refrigerated Cookie DoughRefrigerated cookies have the benefit of using dough that can be set aside or refrigerated for later baking or use. This allows people to create tubes of dough that they can mix up and set aside. There is no need to create fresh dough mix every time you need to bake cookies. But there are some things to consider in order to create good refrigerator cookie dough. Here are some tips to consider.

Label Cookie Dough
Refrigerator cookies are ideal because you can put them in a refrigerator for several days before you can slice and bake them. They can even be frozen for up to a month. Just make sure that you label them correctly according to when they were mixed so that you can keep track of when you might need to cook them.

Limit Wet Ingredients
Try to limit the use of wet ingredients in your dough as possible. You only need to use from one to two tablespoons of liquid in your dough for a whole tube of dough.

Chopped Nuts Stiffens Dough
When you add in chopped nuts, it makes the dough easier to form as it stiffens it up. If the dough gets too soft, also add in one or two tablespoons of flour and mix in well with the dough.

Don’t Thaw Frozen Dough
When it is time to prepare and bake your refrigerator cookies, do not thaw the cookie dough. Just take extra effort in slicing the dough into cookies and bake them substantially longer in the oven that it would normally take you baking the cookie dough prepared at room temperature.