I have a terrible problem with this cookie dough: http://sweetapolita.com/2012/11/the-p...
The dough is too soft, even after chilling in the refrigerator for 2 days. It is difficult to roll out, sticky, floppy, impossible to cut out cookies and transfer them. Of course it tastes delicious. And of course I made a literal ton of it!
I have followed the directions completely. And I work in a cold house, 64 degrees.
Would kneading in more flour help?
Does anyone have a sturdier recipe for chocolate cut-outs to share with me? I have found that more flour and baking powder work better in basic vanilla sugar cookie cutouts, by trial and error.
Thanks in advance!
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