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Why is a sugar cookie dough different?

post #1 of 4
9/17/08 at 9:10am
Thread Starter 
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
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post #2 of 4
9/17/08 at 9:28am

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.
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post #3 of 4
9/17/08 at 11:42am
the two cookies you mention have a lot of butter, almost like pie dough, except with sugar. Same principle applies, i imagine.
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post #4 of 4
9/17/08 at 12:05pm
Thread Starter 
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.
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