Making the Best Cookie Dough

Making the Best Cookie Dough

Follow the recipe directions carefully.

For rolled cookies, handle dough gently. To avoid a “tough” dough, add the smallest amount of flour possible to the rolling pin or counter when rolling, and don’t roll more than necessary.

For sliced or cutout cookies, be sure you chill the dough until it’s firm enough to handle (about 2 hours). If you immediately bake dough that’s supposed to be chilled, it will spread.

If your dough is dry and crumbly, add 1-2 tablespoons of additional recipe liquid such as water, milk, cream, or juice. You can add softened butter instead, but remember, you’re also adding calories. Why did this happen? Improper mixing, mixing too long, too much sugar, too much leavening, or not enough egg. If you add too much liquid, your dough will be too soft.

If dough is too soft, stir 1 or 2 or more tablespoons of flour into the dough. Cookies may spread too much or be too crisp if the dough is too soft. This is especially true when you make drop cookies.