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Humidity wreaking havoc on cookies!

post #1 of 2
5/7/12 at 7:16pm
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I did lots of researching and experimenting to create the perfect sugar cookie for decorating. Then I moved from CA to TX. First time making my cookies in TX and my dough was super soft and spread like crazy. Any tips or advice would be greatly appreciated! I'm scared to make my royal icing now!

Janine


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Janine


Blog: http://sugarkissed.net/

Facebook: http://www.facebook.com/sugarkissed.net

Twitter: https://twitter.com/sugarkissed_net

Pinterest: http://pinterest.com/SugarkissedNet/

Cookies!
(3 photos)
Cake Pops / Cake Balls
(2 photos)
Cookies!
(3 photos)
Reply
post #2 of 2
5/8/12 at 4:11am
I live in TX also and I use a dough that is high in butter. I refrigerate my dough and take it out of the refrigerator about 45 minutes before i want to use it. I like to use it while is still cool but no cold. After I cutout my cookies and they are on the cookie sheet I pop the whole thing in the refrigerator for a good 15 to 20 minutes until they are well chilled. They go in to the oven straight from the refrigerator. They hold their shape beautifully. I use fondant and royal for my cookies. The fondant can get soft and sticky with this heat and humidity but I usually just knead in more powdered sugar and I do not have a problem with the royal icing. I bought an inexpensive stand fan that I use help dry the cookies. And last but not least I try to work in the late evening when it is a little cooler. Hope all this helps. Check out my cookies, I just did the square florals this week with days that hit 90 degrees.
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