As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that and you won’t see a noticeable difference in the final product, says Haught Brown.
Here’s how you can improve premade cookie dough or dough from a mix.
- Add spice to your dough. …
- Punch up the flavor of your cookies by adding extracts. …
- Before baking, roll the dough in a garnish of your choice. …
- Stir nuts right into the dough for an added crunch. …
- Add in your favorite savory snacks, like chips or pretzels.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)
Flat cookies can be the result of a number of issues. Here are some of the main possibilities: OVEN TEMPERATURE: Be sure to have your oven pre-heated and ready to bake. … BUTTER TEMPERATURE Make sure your butter is room temperature, but not melted or super soft.
Popping your dough in the fridge allows the fats to cool. … And if you use brown butter in your cookie recipes, chilling the dough overnight allows the flavors to develop so you get a richer, more decadent cookie. While this hydration is taking place, the flour also breaks down into sugar, making the dough taste sweeter.
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.
Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.
The protein in the yolk heats up and turns into a “gel-like substance,” which allows for a super soft texture once fully baked. The more eggs you add, the more chewy and almost cake-like your cookie will be.
Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.
Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.
We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.
Baked cookies will keep in the freezer for up to 3 or 4 weeks. After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date.