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First, try chilling the dough in the refrigerator for 30 minutes to an hour. If that doesn't firm it up enough, you can add a little bit more flour to the dough, a tablespoon at a time, until it reaches the desired consistency. Sugar cookie dough that's too soft is easy to fix, so don't despair if your dough is a little too sticky.

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The bakers we spoke to—and the Better Homes and Gardens Test Kitchen—agree: chill cookie dough in the refrigerator for at least 30 minutes to begin to accrue all of the aforementioned benefits. "Longer can be even better," François says. "It gives the dough time to really firm up and the ingredients time to marry together, which can.

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Outlined below are some suggestions you can try to thaw out your too-hard cookie dough. 1. Place in a warm place. Place your cookie dough in a warm place, for example, next to a warm stove so that it can start to soften. Once soft enough to work with, you can then proceed to prepare them for baking. 2.

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Set your microwave oven on "low" and hit your cookie dough with microwaves in brief, ten-second blasts. At the end of each cycle, try kneading the dough to see how pliant it is. Keep going until you are happy with the suppleness of the cookie dough. Microwave on low in 10-second increments to soften your dough quickly.

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Bake the Cookies. Place the cookie sheets in the preheated oven and set a timer for **10-12 minutes**. Keep an eye on the cookies as they bake, and remove them from the oven when the edges are golden brown. The centers may still look slightly underdone, but they will continue to set as they cool.

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2. Use Brown Sugar Over White. Use brown sugar instead of white — or a larger ratio of brown sugar, if using both — since it has a higher moisture content. 3. Use the Right Baking Sheet. Use an aluminum baking sheet instead of a dark one, which will keep cookies from over browning.

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Thaw the dough overnight - If your dough was frozen to begin with, you can try thawing your dough anywhere from 1 hour to overnight in the fridge. Add more moisture - First, make sure you've added enough liquid according to the recipe you're using. If you have, try adding a splash or two of milk to help soften things up.

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Instead, add one tablespoon of flour at a time, then mix it well into the dough. Repeat this step until the dough is thick enough to form individual cookies. 3. Add More Dry Ingredients. If you add a lot of flour, you will need to add other dry ingredients as well so that the ratio isn't completely thrown off.

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You will need a damp paper towel and a microwave. Wrap each cookie individually with the paper towel. Make sure it is only damp and not soaking wet. Reheat them in the microwave on medium setting for 15 to 20 seconds. This should be enough time for the cookies to soak in the moisture from the paper towel.

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Softening cookie dough in the microwave. The quickest way to soften cookie dough is to use the microwave. Put your dough into a microwave-safe container. Set your microwave to 30% power and heat the dough in 10-second intervals. During each break, knead the dough to see how soft it is. Be careful not to overheat.

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Merrill recommends putting dough near a warm stove, and pounding it with a rolling pin once it starts to soften. Trena cuts the dough into smaller pieces using a pastry cutter, figuring that they will come to room temperature faster. A radiator or stove pilot light will also work well as a heat source, according to LE BEC FIN.

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A very extreme example of the mechanism is puff pastry: layers of dough separated by thin layers of fat. A dough with lots of fat will be soft at room temperature (perhaps even too soft to work with) and firm when cold. So when a dough is too firm, letting it warm up a bit is the obvious and correct choice.

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Instructions. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

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Overall, cookies baked immediately tasted rather flat; and their texture was soft and rather doughy, without being chewy. Cookies baked after chilling the dough (for as little as 30 minutes) became chewy, and progressively more flavorful with longer aging.. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than.

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Place the cookie dough in a covered bowl or wrap it tightly in plastic wrap. Position the dough near the warm stove, but make sure to avoid direct heat. The gentle warmth emitted by the oven will gradually soften the dough. "The gentle warmth from the stove helps to soften cookie dough, making it easier to work with.".

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Luckily, there are a few simple tricks to soften cookie dough and make it easier to work with. One effective method to soften refrigerated cookie dough is to let it sit at room temperature for about 15-30 minutes. This will allow the dough to soften naturally and become more pliable. Another option is to place the dough between two sheets of.