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Renoodle
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Hiya,
Just wondering if you have any rules for chilling or freezing cookie dough. I want to make my cranberry pecan oatmeal cookies that are here on the site, but I've never frozen or kept the dough chilled for a long period of time. I'd like to make the dough ahead of time so that I can bake it faster as the day approaches when I will need the cookies. Any advise?
Thanks,
Renata
Just wondering if you have any rules for chilling or freezing cookie dough. I want to make my cranberry pecan oatmeal cookies that are here on the site, but I've never frozen or kept the dough chilled for a long period of time. I'd like to make the dough ahead of time so that I can bake it faster as the day approaches when I will need the cookies. Any advise?
Thanks,
Renata
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Accepted Answer
Mattie
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Hi Renoodle,
When I had my baking company I went through a period of freezing the dough in large batches for convenience reasons. This should work fine for cookies but since the dough sits longer, the flour tends to hydrate more (before and after freezing, but not during, obviously) and the cookies usually end up a little more dense. You should be able to counteract this by adding a tiny bit more baking powder -or- water to the dough. The increased cookie density was so minor in my testing that it might not even be worth worrying about though.
Good luck and let me know how it goes!
When I had my baking company I went through a period of freezing the dough in large batches for convenience reasons. This should work fine for cookies but since the dough sits longer, the flour tends to hydrate more (before and after freezing, but not during, obviously) and the cookies usually end up a little more dense. You should be able to counteract this by adding a tiny bit more baking powder -or- water to the dough. The increased cookie density was so minor in my testing that it might not even be worth worrying about though.
Good luck and let me know how it goes!
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