Tuesday, October 28, 2014

Tuesday Tips - How to Prevent Cookies from Spreading

Today's Tuesday Tip discusses the challenge of spreading cookies.  Here is just one of my tips to prevent that:

"Chill and rest your dough."

I have tried many different techniques to prevent my dough from spreading, the most radical one being altering my recipe.  That was a disaster I will tell you about another day.  Today I will discuss chilling and resting your dough.

After rolling out my dough between two pieces of parchment, I remove the top piece of parchment, cut my shapes and slide the entire slab of dough onto a cookie sheet.  I chill for a minimum of one hour before separating the shapes and baking.

I have heard from more than one baker that they chill their dough, then roll it out and cut their shapes.  That seems counter-intuitive to me - then aren't you trying to roll super cold/hard dough?  I have excellent results rolling then chilling.  Try it next time and let me know if you chill and rest, either before or after rolling.

1 comment:

  1. What a genius idea!! I always chill then roll and yes it's freaking hard!! And I get all angry and such! This seems much more sensible to me.