***10 pts!*** How important is it to chill sugar cookies for the FULL 2-3 hours specified in this recipe?

Question

http://baking.about.com/cs/rolledcookies/a/sugar_3.htm

I made this stupid recipe ^, and it better come out good or else I'm going to be very, very angry. In any case, I would like for them to be done in exactly 1.5 hours. I already made the dough, rolled it into a ball, and have it wrapped in plastic wrap in the refrigerator. Since I like them very soft, they'll only have to cook for like 6-8 minutes, therefore much of that 1.5 hours can be refrigerator time. Anyway, the recipe says to keep it refrigerated for 2-3 hours. Will it really make a difference if I cook it a half hour sooner? If so, what will happen? Thanks!

Thanks for all the suggestions so far. I rolled it into a "log" like roll before I put it in the plastic wrap, and I plan on just cutting it into slices like that Pillsbury stuff you buy in the freezer section of the grocery store. I don't really care what shape they turn out, so I think that'll be fine. I'll throw them in the freezer for like the last 10 minutes of the chill too. :)

Answer 1

A hour and a half shouldn't make any difference whatsoever. The chilling process just gets the fat (butter or shortening) cold again so it will steam when cooked to create 'lift' in the cookies.

Answer 2

well if you don't refrig for the recommended time your dough may not form into the shape needed. If you plan on using the dough as a drop cookie I would cut the time down. Or you can be a rebel like me and put in the freezer for like 20 min. see what happens. If the first batch is crappy put it in the fridge. i try to make recipes that dont require refrigeration. Good luck! I know how you feel, I have done it so many times. maybe just pull what dough is needed and keep the rest in the fridge till tomorrow.

Answer 3

Here is the problem with sugar cookes. If the dough isn't chilled properly they won't roll out and they won't come out of the cookie cutters. Here is a trick. Chill a empty cookie sheet in the freezer. As you are rolling and cutting the dough- if you find it is getting warm -place the cold cookie sheet on top of the dough to re-chill it.

Answer 4

I have made sugar cookies for years..I have never chilled them for 2-3 hours and they always come out just fine..
However, I do normally put them in the freezer for a little bit..Take the dough out and make enough to bake on a sheet..put the dough back in the freezer..take it out when ready to make more..
I just don't have the patience to wait..But I usually had a kid tugging on my leg wanting to help..

Answer 5

i never refrigerate mine for the full time and they turn out tasty and soft. you should be fine making the a half hour early. i think the refrigeration is to make the dough easier to handle and if you are just dropping them and not using cookie cutters
you will definitely be fine making them early. good luck

Answer 6

I never do. It just means the dough is stickier to work with....so more flour when you are rolling it out. I usually only wait a 1/2 hour - am too impatient.

Answer 7

They'll probably be fine, but from what I've seen they might be "flat" and not as puffy as if you waited. Maybe stick them in the freezer for 10 minutes?

Answer 8

nothing will happen really ,just make sure to flatten the dough out so it will chill ,its mainly about the butter ,if the butter is soft it wont stay up in the oven causing it to flatten out and will make it crisp up by melting faster.but don't worry it should be OK to use and your baking time being less makes it that much more OK to do it they way you plan so happy munching :)

Answer 9

If anything, the cookies may be over-cooked, but honestly it is a slim chance. If your refrigerator is cool enough and they do sit for a little bit, then you'll be fine.

Answer 10

helps the dough to keep shape while cutting or rolling. 30 min shouldnt make a difference, they may spread a lot if they arent cold enough.

can I have my 10 points now?