Sugar Cookie Dough Advice
I made some sugar cookie dough on Sunday afternoon, wrapped it in saran and put it in the fridge. I was planning to roll and bake the cookies tonight (Monday) but got sidelined. Will my dough still be good 48 hours later? Is there anything I need to do differently? Is it worthless?
Any advice is appreciated.
As your dough sits in the fridge the flour will continues to soak up the liquid within the dough. If you bake off your cookie on the same day, the flour hasn't had much of a chance to soak in all the moisture, especially because each flour piece is effectively coated in butter, acting as a raincoat. However, given time, much of the liquid will eventually soak into the flour - namely, the eggs which are really slow to soak in anyway. The result is a drier, stiffer dough that will not spread as much. Many commericial bakers use this trick to create more consistent doughs. This could be good for cut-outs since they will be more likely to keep their shape in the oven, but it may also affect the texture (possibly to your liking).
However, if you're not going to use the dough within a week, then shape it into logs and freeze as soon as you can. You can then roll the logs in sanding sugar (or not) and slice and bake. I think the sanding sugar on the outside makes a pretty cookie and you won't have to decorate them by hand.
Also, if your dough is going to sit in the fridge, then make sure that it's wrapped up tightly. If the dough has a lot of fat, then it can absorb other flavors from it's fridgly neighbors - like that chunk of limburger that grandpa seems to like. :-)
Thanks for the advice all!
My two logs of dough were wrapped in saran wrap and then placed into a zipoc bag, hopefully they won't absorb any smells. I like the idea about rolling them in sanding sugar and will definitely be trying that!