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My cookie dough crumbles, what should I do?

post #1 of 8
5/30/07 at 3:50am
Thread Starter 
After mixing my cookie dough and it chills for an hour, after rolling it out and cutting some cookies, I roll it out again and it begins to crumble, I am not sure what the problem is. All of the recipes that I have tried to the same thing. How do I get the dough not to crumble? icon_sad.gif
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post #2 of 8
5/30/07 at 4:52am
Try adding a tablespoon/or two of heavy cream to your dough.
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post #3 of 8
5/30/07 at 7:27am
Don't chill it, use it right away.

I roll it between two sheets of waxed paper, cut the shapes and pull away the excess dough, then chill it in the freezer for a few minutes, transfer to a cookie sheet and bake. Faster and easier, and the shapes don't distort either.

Check out the cookie tutorial in the articles section.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #4 of 8
5/30/07 at 7:37am
I agree, I don't ever chill my dough 1st unless I am using leftover dough... try it that way and see if it helps the crumbling issue!
<3Lori<3
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<3Lori<3
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post #5 of 8
5/31/07 at 8:18am
I wish the person who started that 'chill the dough first' malarky had never printed it.
I never chill it first, only after rolling out and often not until after cutting. You just need to let it warm up again before you CAN roll it out anyway, so what's the point?
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #6 of 8
5/31/07 at 10:54pm
I think this one really depends on what recipe you are using. I know with my dough, if you don't refrig. it for at least 4 hours, it melts/spreads too fast in between cutting out each batch. I sometimes even have to put it back in the fridge in between to stiffen it up.
I have had the cracking prob in the past if I put too much flour in it or if the weather is goofy. I suggest being very careful with your measurements, and add just a tad of water/milk depending on what your recipe calls for. This way a whole batch isnt wasted.
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post #7 of 8
6/1/07 at 3:01am
Next time you make the dough, you might want to put in less flour than what the recipe calls for. I know in most recipes, I have to put in more flour than what is called for since it is humid where I live - it might be the opposite where you are.
miriel
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miriel
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post #8 of 8
6/1/07 at 3:48am
Thread Starter 
Thank you, I will try adding the heavy cream and not chilling it. I have to make another batch today.
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