No flouring (which can toughen the dough). As soon as my cookie dough is made, I roll it out between two large sheets of parchment paper to the desired thickness and it’s a total breeze. It doesn’t just save time, it makes for a cooler, firmer dough that’s going to take less time to chill. It will be bumpy at first and you’ll need to scrape a few times to make sure no nubby cold bits remain but within a minute or two, the butter just right for the rest of the ingredients. Whether you make cookie dough in a stand mixer, with a hand-mixer or (my favorite) in a food processor, you can save time by cutting your cold butter into chunks and letting the machine bang it together with the sugar until soft. I’ve been talking about it in bits and pieces over the last year or so (see: Rugelach, Icebox Cake and Confetti Cookies) but I’ve never gathered this information in one bossy post that I think we should tell everyone we know that has ever made a cookie before (or decided not to because of the above) about. At some point - we all do this, right? - I either bake an misshapen last blob of cookie dough or drop the last piece in the garbage because the though of rolling another cookie no longer sparks any joy.Īnd guys, we do all this before we even get to the fun stuff: icing and sprinkles. The second batch of cookies has absorbed a lot more flour and is usually not as great. So, when you’re done with the first layer of dough you get to re-gather the scraps except they’re soft now and need to be chilled again so you can roll them out again. But for most of us, there’s a specific shape we want or need and it always leaves negative spaces. Maybe you have one of these and want a cute grid of cookies? Also good thinking.
The next day, you get to flour your counter and remove a brick of dough and fight, fight, fight it flat.Once your dough is made, it needs to be formed into packets and chilled in the fridge for “at least two hours” but “preferably overnight.” Remember when you said you wanted a cookie? You meant tomorrow, right?.The butter needs to be “creamed” with sugar until “light and fluffy.” Some recipes want you to do this for many, many minutes.Is your kitchen really cold today? Have fun with that. Pretty much everything terrible about making cookies comes down to one thing: deciding you want a cookie and realizing that the expanse between now and when you get to eat said is unfairly wide.
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