Quick Answer: Why Should You Refrigerate Cookie Dough?

The primary reason for a brief resting period to redistribute the liquid in the dough.

While the dough sits, turning from loose and soft to drier and more scoopable, the flour is hydrating, yielding cookies that will bake and brown more evenly..

three to five daysMost 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.

If you’ve ever been puzzled by a chocolate chip cookie recipe that calls for chilling your dough for an hour, don’t skip it. As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture.

Now that your cookies are properly stored, eat as many as you can or try one of these tricks to help you use your leftover cookies.1 – Freeze the Cookie Dough. … 2 – Make a Pie Crust. … 3 – Make Ice Cream Toppings. … 4 – Chocolate Bark With Cookie Pieces. … 5 – Make Cookie Brownies. … 6 – Make Cookie Butter.More items…•

Can I eat expired cookies?

Cookies, Crackers and Chips When cookies or chips get old, the stale taste is quite obvious. But as long as it doesn’t smell funky (the oils in the cookie may go bad over a long period of time) and it doesn’t crumble apart in your hand, then it’s okay to eat.

E. coli bacteria are killed by heat, so anything you’ve baked, fried, sautéed or otherwise cooked is safe. … So it’s not only cookie dough that could make you sick — it’s anything you made with flour but haven’t cooked.

Better Homes and Gardens says that you can freeze cookie dough for one-fourth of the recommended refrigeration time with good results. … If you inadvertently freeze your dough, that’s not a problem—just put it in the fridge and let it thaw until it becomes soft, then bake them.

Chilling cookie dough reduces this spread by cooling down the fat. The fats, like butter, become firm when chilled, which in turn makes your dough more solid. Because of this, the spread will be minimized as the fat heats up during baking.

Chilling cookie dough controls spread. 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 addition, the sugar in the dough gradually absorbs liquid.

Put each portion of cookie dough into a plastic bag with a zip top that you can put into the fridge or freezer. Squeeze all the air out of the bag before sealing the top closed. Getting all the air out of the bag is especially important if you plan on freezing the dough.

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.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you’re more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Cookie dough expands. … It’s a more concentrated form of the cookie itself. You’re getting more cookie taste per bite, simple as that.

What makes cookies chewy vs crunchy?

Sugar: White sugar leads to crispier cookies than brown sugar or other sweeteners do. That’s because white sugar lets out a lot of water as it bakes, resulting in crispier cookies like these Chocolate Crinkle Cookies. … However, it’s the yolks that make cookies chewy, while the whites lead to crunchier cookies.

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.

How long does it take for refrigerated dough to come to room temperature?

1. Bring your dough to room temperature. Before you begin stretching, warm up your cold dough for at least 30 minutes at room temperature.

These recipes most likely contain a lower percentage of fat and are designed to spread less. If you want to ripen a cookie dough recipe that tells you to bake them right away, just allow your ripened dough to come to room temperature before baking.

2-4 hoursAs 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.

Should I use parchment paper when baking cookies?

Cookie Sheet Liners Using parchment paper to bake cookies can save time and energy. Unbaked cookies are placed directly onto the parchment paper, eliminating the need to grease the cookie sheet. While a batch of cookies is baking, portion out the remaining cookie dough onto sheets of parchment paper.

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.

The Food Marketing Institute’s “The Food Keeper” recommends storing commercially prepared cookie dough, either unopened or opened, in the refrigerator and use it before the date on the label. … Homemade cookie dough should be stored in small containers in the refrigerator for 2 to 4 days or freeze for 2 months.