Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours.
If you want to ripen a cookie dough recipe that tells you to bake them right away, just allow your ripened dough to come to room temperature before baking.
Many cookie recipes call for long refrigeration times, but a finicky dough or a little extra chilling time can result in dough that’s as hard as a rock, and nearly impossible to work with. Merrill recommends putting dough near a warm stove, and pounding it with a rolling pin once it starts to soften.
How long does it take refrigerated dough to come to room temperature?
How long can dough sit after refrigeration? If dough has been kept in the refrigerator overnight it will take up to two hours to warm up. If the temperature of the room is cold and the size of the prepared dough is large it may be able to sit out for longer.
As a general rule, any cookie dough left on the counter at room temperature will be good for 2-4 hours but then may risk going bad, especially if it is already past its “best by” date. The cool, dark, air-free container in your fridge or freezer will be the best place to maximize the lifespan of your cookie dough.
If you start a cookie recipe only to realize you have to chill the dough for longer than the time you have, you can freeze the cookie dough for a bit to speed up the chilling time. Here’s what our Test Kitchen recommends: Place the cookie dough in the freezer for one-quarter of the recommended refrigerator time.
When cookies aren’t spreading, it means that there’s too much dry ingredient (flour) soaking up all the liquid. … If you’re in the middle of baking a batch and the cookies still aren’t spreading, remove them from the oven, and use a spoon to slightly flatten them out before returning them to the oven.
Tough – For rolled cookies, your dough can become “tough” by adding too much flour to your pin or counter before rolling it out. To avoid this, try using as little flour as possible while preparing to roll your dough.
1 – Not Enough Fat
The most common reason for dry cookie dough is that there is not enough fat in the dough. Either the recipe itself didn’t call for enough fat or it was just measured incorrectly. Fat acts as a lubricant in cookie dough, greasing it up so that it is smooth and pliable.
Can you refrigerate dough after first rise?
Yes, risen dough CAN be placed in a refrigerator. Putting risen dough in the fridge is a common practice of home and professional bakers alike. Since yeast is more active when it’s warm, putting yeasted dough in a refrigerator or chilling it slows the yeast’s activity, which causes dough to rise at a slower rate.
When should I take dough out of fridge?
Once you bring the dough out of the cooler, keep it covered to prevent drying and let it temper at room temperature for upwards of 2½ hours or until the dough ball temperature reaches 50°F. Then you can take it to the make table for baking, and its propensity to bubble will be greatly reduced or even eliminated.
How do you use refrigerated dough?
You can leave the dough in the refrigerator for as long as 24 hours. When you need to use it, just take it out of the fridge, punch it down, and allow it to rest before shaping.