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refrigerate cookie dough?

fldhkybnva Feb 9, 2009 01:50 PM

i need to make valentine's day treats for this weekend. however, i don't have time to prepare and bake on friday or saturday. do you think it would be ok to prepare the dough on thursday and bake the cookies on saturday?

  1. cassiatoast Feb 9, 2009 02:50 PM

    Here's the NYT article that explains why refrigerating makes a better cookie:


    They test dough after refrigerating for 12, 24, and 36 hours. It's an interesting read - some other good tips in there too.

    6 Replies
    1. re: cassiatoast
      fldhkybnva Feb 9, 2009 03:08 PM

      Thanks for all of the help! They are white chocolate macadamia nut cookies. So it would be fine, perhaps preferable, to mix up the dough with nuts and chocolate and all and refrigerate for a day or two?

      1. re: fldhkybnva
        todao Feb 9, 2009 03:10 PM

        You bet ... fine.

        1. re: fldhkybnva
          cheesecake17 Feb 9, 2009 04:11 PM

          yum. i'll take the leftovers with some ice cream :)

          1. re: cheesecake17
            fldhkybnva Feb 11, 2009 06:46 PM

            Do you need to let the dough come to room temperature before baking?

            1. re: fldhkybnva
              cheesecake17 Feb 12, 2009 05:05 AM

              I usually leave it out for 10-15 minutes to get the "frozeness" off the cookies.. while the oven is preheating. Otherwise, I just add a few min to the baking time.

              If I'm going to make cookies, I'm going to make A LOT of cookies :)

              1. re: fldhkybnva
                aravenel Feb 12, 2009 11:06 AM

                No, many recipes specifically call for the dough to be cold to prevent it from melting too much before it sets, thus creating very very thin cookies.

                Although when its been refrigerated for a while, it can be hard as a rock, so you might want to let it warm up a bit before scooping.

        2. todao Feb 9, 2009 02:00 PM

          I think you'll like the results better if you DO refrigerate the dough. That's one of the "secrets" to award winning chocolate chip cookies.

          1 Reply
          1. re: todao
            cheesecake17 Feb 9, 2009 02:14 PM

            Definitely! It's something I always do if I have time. What kind of cookies are you making? If they're roll-out cookies, roll them out between plastic wrap to avoid using extra flour.

            You can also double or triple your recipe and freeze half the dough. Drop cookies- I form them, freeze until solid on a cookie sheet, then store in a ziplock. Roll out cookies- either form into a log for slice n bake cookies, or freeze as a disk and let thaw before rolling.

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