Last minute cookie question...

14 years ago

So I have sour cream sugar cookie dough chilling now for about 3 hours and it's still very soft. I used the same recipe for Christmas cookies and didn't have this problem. The dough was soft, but stiffened in the fridge. I'm thinking I used a different sour cream...or different flour..or both.

My question is, should I add more flour and re-chill(and be baking into the night), or just use plenty of flour when I roll them out to cut, or maybe mix a little powdered sugar with flour for cutting out so they won't taste too floury?

These have to be done tonight as I have to have two large pizzas ready for the oven around noon tomorrow when the GKs arrive.

I can always trust the advice I get on this forum! TIA!

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Comments (7)

lindac
14 years ago
Make a couple of test cookies and see....
They may firm up in the fridg.
But...make a test run ....just 2 or 3 cookies and you'll be sure.
Linda C
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triciae
14 years ago
If your test run doesn't produce satisfactory results, try putting the dough in the freezer for 20 minutes & retesting.

/t
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coconut_nj
14 years ago
I think your best bet is to gently add some more flour then chill again. You don't have to chill it again for that long since it's already cold. You could and probably should take off a small amount and bake it up as a test run while the rest is chilling again. It will give you an idea of what you're dealing with, remembering that it will be better after it chills. It should be fine though with a bit of additional flour, just don't go crazy with the extra flour. If you don't add the flour it will probably be a bit of a mess trying to cut cookies out of it. Good luck.
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noinwi
Original Author
14 years ago
Thanks, everyone! I had the dough wrapped in 3 discs, but I'll take a test blob and toss the rest back into the bowl and add flour a tad at a time, then chill a while longer.
No matter what I do, it seems I always end up baking cookies late at night, LOL.
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lindac
14 years ago
I'd add any more flour in rolling them to out....trying to incorporate flour into chilled dough is ... a bi&$h.
Just add enough to the board when you roll them to keep them from sticking....and I often use a mix of flour and powdered sugar....yeah...sweet cookies!
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annie1992
14 years ago
I agree, cookies are supposed to be sweet so like LindaC I'd probably try to work in the flour while I rolled them out, and I'd probably mix the flour with powdered sugar.

Especially if they are "kid" cookies!

Annie
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noinwi
Original Author
14 years ago
What a pain in the patootie!!! I added about 1/3 cup flour total and it never firmed up in the fridge, so I put it in the freezer. I'd reach in and grab a handful and work as fast as I could before the dough started to "melt" and stick to my counter. Used lots of flour for rolling too. There are many that don't look much like hearts, but they baked up nice. DH says they taste good...I can't try any until tomorrow because I'm low carbing and tomorrow is a planned carb day(then back on plan). If DS, DIL and kids could stay all day I would have the kids ice and decorate them, but they'll only be here a short time so they can get on the road before dark(they're 90 minutes away in the Twin Cities). So, as soon as they finish cooling I'll throw some pink icing on them and call it good(well, maybe some chocolate icing too).
I think I need a different cookie recipe...I don't want to fight with this stuff again! Thanks for the help, Ladies!
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Last minute cookie question...

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Last minute cookie question...

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