Anywhere from 24 to 72 hours. The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be. After 72 hours the dough will begin to dry out and you risk it going bad.
In this way, how long should you refrigerate cookie dough before baking?
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that and you won’t see a noticeable difference in the final product, says Haught Brown.
Furthermore, can you refrigerate cookie dough?
Most cookie dough can be refrigerated, well-wrapped, for three to five days before baking. If you want to make it farther in advance, freeze the dough.
Does aging cookie dough make it better?
Cookies baked after chilling the dough (for as little as 30 minutes) became chewy, and progressively more flavorful with longer aging.
The primary reason for a brief resting period to redistribute the liquid in the dough. While the dough sits, turning from loose and soft to drier and more scoopable, the flour is hydrating, yielding cookies that will bake and brown more evenly.
Cool down your dough for a tastier, chewier cookie.
If you’ve ever been puzzled by a chocolate chip cookie recipe that calls for chilling your dough for an hour, don’t skip it. As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture.
If you store it in your fridge, you can usually expect this cookie dough to last about 1 to 2 weeks past the “best by” date. In your freezer, frozen raw cookie dough can actually last 9 to 12 months, giving you plenty of time to use it before it goes bad.
Many cookie recipes call for long refrigeration times, but a finicky dough or a little extra chilling time can result in dough that’s as hard as a rock, and nearly impossible to work with. … Trena cuts the dough into smaller pieces using a pastry cutter, figuring that they will come to room temperature faster.
It is best to chill dough in the refrigerator for the entire recommended amount of time. … However, if you are in a hurry, placing the dough in the freezer for one-fourth of the recommended refrigerator time will work, too.
Why You Need to Chill Your Cookie Dough
For starters, chilling prevents cookies from spreading out too quickly once they’re in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. … Cookies made from chilled dough are also much more flavorful.
“When your cookie dough is not refrigerated, the butter is at room temperature. … So chilling the dough before baking means fluffier cookies with better consistency. Plus, if you have a bowl of dough ready in the refrigerator, it’s much easier to scoop while chilled than at room temperature.
Check out our favorite ways to add leftover cookie dough to ice cream desserts below:
- Cookie Dough Ice Cream.
- Cookie Dough Ice Cream Bars.
- Cookie Dough Ice Cream Sandwiches.
- Cookie Layer Cake.
- Cookie Ice Cream Cake.