How Do You Soften Refrigerated Cookie Dough?

Most cookie doughs freeze well for up to 3 months.

Remember to write the date, type of cookie, and baking instructions on the outside of the package.

Drop Cookies: Shape the cookie dough into balls as you would when preparing to bake them.

Freeze for an hour (or until solid) and transfer to a freezer zip-top bag..

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.

About 1 to 2 tablespoons of liquid for an entire tube of dough is the limit, and only if you’ve added dry ingredients, too, such as cocoa powder or finely chopped nuts. Adding chopped nuts stiffens the dough and makes it easier to form. If the dough gets too soft, add a tablespoon or two of flour and mix in well.

If you’re looking for a way to improve your favorite chocolate chip cookie recipe, make them with refrigerated cookie dough. Refrigerating the dough for even 30 minutes can improve the texture and flavor of that famous $250 Neiman Marcus chocolate chip cookie or a tried-and-true Toll House recipe.

Add in extra mix-ins or toppings. Add extra mix-ins or toppings like white chocolate chips, candies, pretzels, or nuts to break up the flavor profile of the dough.

What ingredient makes cookies soft?

A cookie that spreads less during baking will be thicker, softer, and chewier, even without any extra rise from leavening. Sugar: Using brown sugar, which is more acidic and hydrophilic, retains moisture during baking. This creates a softer, moister end product.

If all you’re looking for is less spreading, a quick 30 minutes should suffice. For anti-spreading purposes, you want your dough to feel firm to the touch. This is how you know the fat has chilled and firmed up enough to prevent excess spreading.

three to five daysHow long can I keep cookie dough in the refrigerator before baking? Most cookie dough can be refrigerated, well-wrapped, for three to five days before baking. If you want to make it farther in advance, freeze the dough. See my previous post on freezing cookie dough for more information.

Most cookie dough contains raw eggs. Therefore, caution must be taken with cookie dough since raw eggs are often associated with salmonella and e-coli, both very dangerous forms of bacteria, [1]. … Spoiled cookie dough may also give off a rancid odor and become moldy if left too long.

Why You Need to Chill Your Cookie Dough For starters, chilling prevents cookies from spreading out too quickly once they’re in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

It is best to chill dough in the refrigerator for the entire recommended amount of time. … However, if you are in a hurry, placing the dough in the freezer for one-fourth of the recommended refrigerator time will work, too.

2 to 4 daysHomemade cookie dough should be stored in small containers in the refrigerator for 2 to 4 days or freeze for 2 months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.

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.

In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.

How long does it take to bake cookies at 350?

Generally, cookies are baked in a moderate oven — 350 degrees F (175 degrees C) — for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.