ChefTalk.com  ›  ChefTalk Cooking Forums  ›  Food and Cooking Forums  ›  Pastries and Baking General  ›  Why is a sugar cookie dough different?
Forum Nav More Forums | All New Posts | New Thread

Why is a sugar cookie dough different?

#1
Rating: 0
9/17/08 at 9:10am
  • Joined: August 2008
  • Post Count: 139
I’ve noticed I need to be careful handling my sugar cookie dough and shortbread cookie dough - the less I work it the better the results. Other dough’s such as a chocolate chip or oatmeal cookie dough or a chocolate crinkle don’t seem as finicky. Does anyone know why less is better with sugar cookies?

Thanks,
Emily
Export to Wiki
#2
Rating: 0
9/17/08 at 9:28am
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
  • Post Count: 2,499

Right you are!

Sugar and Shortbreads have VERY little moisture to begin with.

Working too much flour on the table makes the dough dry, crumbley and changes the flavor.
Overworking the dough forms gluten which makes the cookie dough tough, dry and causes shrinkage.

Shortbreads are so delicate they are somethimes pressed into a pan and baked rather than rolled and cut.

Are these the issues you are having?

The other cookies have more moisture and fat. Hygroscopic sugars are used (ie brown sugar, honey, corn syrup, molasses.) in many drop cookies keeping them moist.

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

Export to Wiki
#3
Rating: 0
9/17/08 at 11:42am
  • Joined: August 2006
  • Location: Rome, Italy
  • Post Count: 1,378
the two cookies you mention have a lot of butter, almost like pie dough, except with sugar. Same principle applies, i imagine.
Export to Wiki
#4
Rating: 0
9/17/08 at 12:05pm
  • Joined: August 2008
  • Post Count: 139
I'm not having any issues, my sugar cookies turn out perfectly as long as I handle the dough carefully. I was just curious on why I don't have to be as careful with other cookie dough's.

Thank you for your reply, it answered my curiosity.
Export to Wiki
Forum Nav More Forums | All New Posts | New Thread
ChefTalk.com  ›  ChefTalk Cooking Forums  ›  Food and Cooking Forums  ›  Pastries and Baking General  ›  Why is a sugar cookie dough different?