Thursday, January 6, 2011

Let's Talk About Cookie Dough

So......let's talk about cookie dough. I thought I start at the beginning.....and hopefully I'll work my way up to decorating. 

First things first.....many things I do are NOT the conventional way. I don't sift flour or powdered sugar. I don't chill my dough at any point. I cut out thick cookies. I bake them at a lower temp for a longer time......trying not to get them brown, so they will be soft and not crunchy. I leave the baked cookies on the pans to cool. I don't use royal icing.....rather corn syrup glaze. I decorate my cookies standing up...................

You get the picture......so if you read something about my decorating that shocks you, just know that I'm unconventional. You've been pre-warned. lol

I won't bore you with the mixing of the cookie dough. Everyone can do that......it's not rocket science or anything. 

One thing I will say is that I make my dough pretty stiff so that I don't have to mess with using a lot of extra flour or chilling my dough when I'm rolling it out. When mixing my dough, I add about 1/4 to 1/2 cup extra flour to make it nice and stiff......but not so much that it is dry and crumbly and won't hold together. Then I just roll out the dough, cut, put on pan, and bake. It was so freeing when I came to this conclusion!

I took some pics to show you my set up. Here's everything set out and ready to go.


I've got my cookie sheets with Sil Pat liners on the left; my DoBoard to roll out the dough evenly; dough ready and waiting to become cookies; :) cutters and templates; and finally.....my list and sketches of cookies I want to cut out. (Sil Pats are silcon mats you put on your cookie sheets......the dough does not stick to it as it bakes and they are fairly easy clean up. I guess you would call them the "green" way compared to using parchment paper.)

My DoBoard is an invaluable tool. It is pricey, but worth every penny. It allows you to roll out dough at 5 different depths. I cut my dough at about 3/8" thick.


In the next few days I'll show you how I created a few of my fun shapes.

Here's another entry of my 2011 Winter collection. For some reason, I just love mittens attached by strings.....so I wanted to do a cookie with them. I still can NOT stand my handwriting on a cookie.....but it is what it is. lol


That's it for today. Happy baking!

39 comments:

Anonymous said...

Can you post your cookie dough recipe and your corn syrup glaze recipe. I was gifted with 101 cookie cutters for Christmas and I cannot wait to try them!

Whimsy Cookie Co. said...

Wonderful post Pam. I use the Dobord too..its the BEST tool I use..I have gone through two of them and ready to order another one. Thanks for being so generous!! Cookies Hugs!

Pam said...

My recipes are already posted on my FAQ.

Thanks Laurie! Cookie hugs right back to you. :)

Edible Art said...

You have made me sooo happy! LOL I have been waiting for you to do something like this!!! I use RI and love the looks but can't stand the how hard it is. I can't wait to see how you frost your cookies!!! Thank you! Thank you! Thank you! :)

EL PUCHERETE DE MARI said...

Dear Pam, I love your blog. Your cookies are beautiful and you are very generous to share with us.
I send a big kiss from Spain and Happy New Year

Summersfam said...

Hey Pam, I decorate standing up, too! Always have, and probably always will... unless I get arthritic and can't do it anymore. Something about the leverage... just doesn't work sitting down! Lol. Hooray for different ways of doing things!

faithy, the baker said...

Thanks for sharing! Now that Laurie too mention the Dobord..i feel like ordering one already.. can't wait for the second instalment of your post..

Fruitloopgirl said...

Great post. I too do not do things the conventional way. I do not like royal icing, so I make a corn syrup icing as well.

Can't wait to see the rest of your posts in this series.

helpergirl said...

Love your blog and inspiration. Thank you for opening your home to those of us who follow you. Wonderful cookie today.

Kelley

Lisa said...

I see your baking pans all lined up ready to go--so here are my questions :)

Do you feel that the half pans bake easier then regular no side cookie sheets? Also what is the difference using the silipat?
I use no sided pans plain--no parchment

Bea @ CancunCookies said...

Love your mitten COOKIES, Pam! I think your handwriting is nice, kind of country style... it was fun using your Dobord at COOKIE Camp... your COOKIES taste GREAT! Did I tell you about the steward on the plane asking me how could I eat such a beautiful COOKIE?... I felt the same, but while being alone in the plane, missing you girls already, it felt kind of warm eating it... xx

Renee said...

What do you mean you make your dough pretty stiff? How do you get it that way and why?

Thanks for sharing your talent!!

Pam said...

Thanks everybody.

Karen....too funny that we both stand when decorating. I agree with you about the leverage. Sitting down really throws me off. I have a standing partner. :)

Lisa....I don't think side pans matter. The reason I have those particular pans is that they are cheap at Sams and I hope to have a bun pan rack some day (which holds half sheets like I have).

With Sil Pats.....you just throw the cookies on the pan and your ready to bake. They come out of the pan super easy. And all you have to do is lightly wash the sil pats.....pat dry, and they are ready to go again. Now that I've had them, I don't want to live without them.

Bea.....you made me smile. It is so nice to know that my cookie gave you a warm feeling when you were feeling sad about camp being over. :)

Renee......I add extra flour as I'm mixing my dough...enough that it holds together with no stickiness, but not so much that it is dry and crumble. The stiffness allows me to roll it out without chilling the dough or using flour to roll.

Mini Baker said...

absolutely adorable!! geez you're clever!
-Mini Baker

lilaloa said...

I decorate cookies standing up too. And until I read your blog I had no idea that people decorate sitting down! I can't wait to try your cookie recipe.

Linda said...

Okay, I broke down in ordering the Dobord over by Armchair World...Love the fact the rolling pin comes with it and no s&H charges. Pam, thanks for taking the time to show the step by step process of phase #1...Looking forward to learning more from you!

CJ said...

I'd love to hear about your cookie cutters and if you create your own shapes, combine cutters or 'see' something else from a cutter that some of us just can't see. ;)
Also...the sugars, dust, sprinkles...all of that is a blur to me, everyone seems to call it different stuff and I would like to know what is used when, how it is applied and where to get it! Thanks so much.

Anita said...

I took your recommendation on using corn syrup glaze rather than royal icing and i love it so much there's no going back. Think I'll now give a try to standing when decorating because I really haven't found a way to decorate while sitting that feels all that comfortable.

Keep talking about cookie dough and putting up those photos Pam....it's all so informative, inspiring, AND fun! And by the way, THANK YOU for your email response of a couple weeks ago. Very helpful and much appreciated!

CJ said...

I would like to mail cookies to my kids, friends and family but I'm not sure how to package them to arrive looking pretty. What tips could you share??

buford koechig said...

Thank you for sharing your knowledge and great talent!!! I am just starting to get interested in cookie decorating and your blog is such an inspiration!

GarEli said...

Hola Pam!
Ya te extra├▒aba!
Besos

Michelle said...

That was very interesting and helpful! (Love your beautiful counters, BTW!) Thank you for your tips and info, and I'm so glad you don't do everything conventionally and are willing to think outside of the box!

Pauline Chan said...

I saw a corn syrup recipe from a cookie decorating book and tried it... yes its marvelous... a very shiny result too.

I am staying in Singapore and our weather do not permits corn syrup glaze cos it won't dry up... I have to use the oven to help with the drying for hours..... after that I got a tip from a decorating instructor in Singapore to try using Glucose... it dry faster and have the same effect as corn syrup... thanks I enjoy your post very much.

Pam said...

Wow.....you all are so sweet. Thanks for all your wonderful comments.

Lilaloa.....that's so cute that you didn't know people sat down to decorate cookies. Glad to have you in the standing club. :)

Linda....YEAH for getting a DoBoard. You'll love it!

CJ.....I put together a bunch of pics to show you all the different things you can sprinkle on cookies when I made "Snowballs" the other day. Look for it in the next week or two. Hopefully it will answer all your questions.

Anita.....glad to help. I'll keep trying to share more in the coming weeks.

Wow CJ.....you are coming up with the good questions. For shipping....wrap the cookies with lots of bubble wrap, both around each cookie (or couple of cookies) and lining the box. Maybe I'll try to do a tutorial on it. I'll add it to the "wish list". lol

Pauline....Singapore....wow. I'm so glad you tried the glaze. And how cool that you found glucose to dry faster. They don't have corn syrup in Ukraine (where I do mission work) and so they've talked about getting glucose.

Pam said...

Wow.....you all are so sweet. Thanks for all your wonderful comments.

Lilaloa.....that's so cute that you didn't know people sat down to decorate cookies. Glad to have you in the standing club. :)

Linda....YEAH for getting a DoBoard. You'll love it!

CJ.....I put together a bunch of pics to show you all the different things you can sprinkle on cookies when I made "Snowballs" the other day. Look for it in the next week or two. Hopefully it will answer all your questions.

Anita.....glad to help. I'll keep trying to share more in the coming weeks.

Wow CJ.....you are coming up with the good questions. For shipping....wrap the cookies with lots of bubble wrap, both around each cookie (or couple of cookies) and lining the box. Maybe I'll try to do a tutorial on it. I'll add it to the "wish list". lol

Pauline....Singapore....wow. I'm so glad you tried the glaze. And how cool that you found glucose to dry faster. They don't have corn syrup in Ukraine (where I do mission work) and so they've talked about getting glucose.

Michelle said...

That was very interesting and helpful! (Love your beautiful counters, BTW!) Thank you for your tips and info, and I'm so glad you don't do everything conventionally and are willing to think outside of the box!

Summersfam said...

Hey Pam, I decorate standing up, too! Always have, and probably always will... unless I get arthritic and can't do it anymore. Something about the leverage... just doesn't work sitting down! Lol. Hooray for different ways of doing things!

EL PUCHERETE DE MARI said...

Dear Pam, I love your blog. Your cookies are beautiful and you are very generous to share with us.
I send a big kiss from Spain and Happy New Year

Nina said...

Hi my name is nina from germany. i found your blog and its great!!! I have problems with the soft sugar replice... can you say, how mutch ml and gr. it is- the i dont have cups and in the www they says liquid cups and puder cups are not the same! iam confused..  it would be nice if you sey you soft sugar replice in gramms and ml.! thanks :)

cookiecrazielady said...

Hi Nina! Great to have you here. I'll try to convert my recipes to grams and mls some day......but no time for now. I'm sure there's got to be conversion factors all over the internet....so maybe you can do it that way. Merry Christmas to you!

Rose_quarter said...

Do you share your cookie recipe?

Cookiecrazielady said...

Sure, Rose! It is in the FAQ page.

Mel said...

OH-MY-GOODNESS!!!  I've been baking sugar cookies for years and it never ONCE occurred to me to add a bit more flour and bypass the whole dough-chilling step!  After I read this post I immedately mixed up a batch of my go-to sugar cookie recipe (it's very similar to yours, using cream cheese instead of sour cream) and added an extra 1/4C of flour and VOILA!  No fuss, no muss, NO CHILLING!  You are a GENIUS!!  I'm sure you have a very good idea how much time you have saved me ... THANK YOU, THANK YOU, THANK YOU!!!

Cookiecrazielady said...

Wow Mel....this makes my day. I'm so glad that the extra flour helped. :) You are most welcome.Happy baking!!!!!!

weiler6 said...

My family loves your sugar cookie recipe!   My problem with decorating them is that they are slightly raised in the center and my glaze runs down the sloped part to edge.   Are your cookies completely level?

CookieCrazie Pam said...

Hi there. I'm so glad to hear that you love the cookie recipe.

Mine do not have a raised center after I bake them......so I can not relate to the sloped problem. But one tip of heard of doing to have flat cookies.......when you take the cookies out of the oven hot, place a clean cookie sheet on top of them while they cool. This will ensure that they have flat tops. (My friend Andrea [SugarEnvy] gave me that great tip.)

Blessings to you.....  ♥♥♥

Rosanne said...

Thank you so much, I will try that.  I did think about the altitude here in Costa Rica may have something to do with it too.  I can't remember if they were raised when we were in the states or not.
Either way they are still very yummy and I have to give them away or CR coffee and me couldn't let them alone.
Love all your cookies and that you get to share all your talents with those in Ukranie!

Krystyna Duplak said...

Hi,

I came across your website and blog today. I'm humbled at how wonderful and awesome of you to share your tips and talents for an amazing cause. Thank you for all that you do.

I have a quick question regarding the sour cream. Do you use full fat, or a lower % fat or does it matter.?

I've always had a problem rolling my dough level so now I need to search this city for some type of devices to attach to my roller.

Thank you again and God Bless.

Krystyna

cookiecrazielady said...

Awwww.....thank you so much, Krystyna. How sweet of you to say this.


I use full fat sour cream.....but I would think lower fat would be OK. Someone from Turkey emailed me a week or two ago and asked what she could substitute for sour cream since they don't have it there. I suggested yogurt and she said it worked wonderfully......so you could try that option as well.



Yes.....there's lots of products out there to help you have even dough. I mention a few on this blog, but just do a google search and you'll find tons of wonderful items.


Blessings to you! ♥



Pam

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