Must you really let the sugar cookie dough chill in the fridge for an hour before cooking it? Or can i simply make the dough and then cook it? Will it make a large Difference?
2007-12-23 13:29:59 · 9 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
I never chill because when I do, I forget about it and by the time I remember, its to hard to even mess with.
When I make cutt out cookies, I use extra flour instead of chilling. I never have a problem with them sticking.
Hope this helps any. I dont chill.
2007-12-23 13:38:56 · answer #1 · answered by flesh_of_daisy 4 · 0⤊ 0⤋
Rolled Out Cookie Recipe
1 cup butter
1 cup sugar
1 large egg
2 teaspoons baking powder
1 teaspoon vanilla
3 cups flour
Pre heat oven to 400F degrees.
In a large bowl cream butter and sugar with electric mixer.
Beat in egg and vanilla.
Mix flour and baking powder.
Add 1 cup at a time,combining after each addition.
You may need to add last cup by hand unless you have heavy duty stand mixer like a Kitchenaid.
Do not chill dough it will be stiff.
Divide dough into 2 balls.
On floured surface roll out to 1/8 inch thickness.
Use any cookie cutter and cut away.
Bake for 6-10 minutes or until light brown.
Enjoy!
2007-12-23 13:56:14 · answer #2 · answered by EJ 2 · 0⤊ 0⤋
You can use it right away just use level teaspoons of dough. Place it on the cookie sheet and press it down with the bottom of glass that has been dipped in sugar. If you are planning on using a cookie cutter then you have to chill the dough.
2007-12-23 13:37:33 · answer #3 · answered by mil414 4 · 0⤊ 0⤋
Sorry, You have to let the dough chill in the fridge for an hour before cooking. Or else it won't work well, and won't bake yummy. Yes, it may make a large difference if you don't let them chill in the fridge for an hour.
Enjoy!
2007-12-23 13:33:55 · answer #4 · answered by ♥~Kirsten~♥ 3 · 0⤊ 0⤋
They wil spread and be flat if you do not chill them.
Also, if they are the kind that you roll out adn cut w/ cookie cutters, you won't be able to handle the soft dough to transfer the shapes to the cookie sheet.
You can rush it along a bit by putting the dough in the freezer.
2007-12-23 13:41:00 · answer #5 · answered by Sugar Pie 7 · 0⤊ 0⤋
LATIN AMERICAN SUGAR COOKIES
½ cup butter
½ cup shortening
1-¼ cups granulated sugar, divided
1 large egg yolk
1 tsp. vanilla extract
1 tsp. dried orange ring
2-½ cups all-purpose flour
½ tsp. ground cinnamon
dash of salt
½ cup chocolate sprinkles
Preheat oven to 275 degree F. Lightly grease cookie sheet an set aside. In large bowl, cream butter with shortening and ¾ cup sugar until fluffy. Beat in yolk, vanilla and orange ring. In another bowl, combine flour, cinnamon and salt. Gradually add to creamed mixture, beating well until blended. Sprinkle remaining ½ cup sugar on piece of waxed paper. For each cookie, roll dough into a ball the size of a small walnut. Roll in sugar until completely coated. Place balls of dough about 2” apart on prepared cookie sheet. Grease bottom of glass, dip in sugar and press each cookie down to about ½” thickness. Sprinkle centers with chocolate sprinkles. Bake 20 minutes, then raise temperature of oven to 350 degrees F. Bake for 8 to 10 minutes more, or until lightly browned. Let cookies cool on cookie sheets for 4 minutes. Carefully remove cookies to a plate to cool thoroughly.
Yield: 3 Dozen
2007-12-23 17:01:30 · answer #6 · answered by gailschairer 3 · 0⤊ 0⤋
You MUST chill the cookie...no questions.
2007-12-23 13:37:31 · answer #7 · answered by cdqt 2 · 0⤊ 0⤋
I believe it's because sugar and butter can burn easily and if you chill it then it stands up longer in the oven enough to bake and not burn.
2007-12-23 13:34:23 · answer #8 · answered by quequegs 3 · 0⤊ 0⤋
It won't slice properly. It is too soft and will just sqush..
2007-12-23 13:33:37 · answer #9 · answered by Fauna 5 · 0⤊ 0⤋