black.patricia•11d agoTop Commenter

Just tried the 'rest your dough in the fridge overnight' trick for sugar cookies

I kept getting cookies that spread too thin and lost their shape, even after chilling for an hour. So I left the dough in the fridge for 12 hours before baking and the edges held perfectly, no spreading at all. Has anyone else found that a longer chill time makes or breaks their cut-out cookies, or is it just the butter I'm using?

2 comments

2 Comments

the_phoenix11d ago

Oh "rest your dough in the fridge overnight" - that reminds me of my friend Jen who tried making star shaped cookies for her kid's class party. She chilled her dough for like 45 minutes and they all turned into blob stars that looked more like weird potatoes. She was so mad she threw the whole batch in the trash. Then she tried again with a full 8 hour chill and they came out perfect, sharp edges and everything. She texted me a photo at 2am showing off her perfect cookie stars. I think it's the chill time for sure, she uses the same butter every time.

gray_smith6711d ago

I mean, they're cookies for a kid's class party, not a Michelin star dessert lol. Seems like a lot of stress over some butter and sugar.