Wednesday, September 8

How to Make Cookie Dough for Decorating Cookies : a video tutorial

Last month we asked, "what videos do you want to see?"  This was a big one...just how to make cookie dough.

Here, I'll show you my favorite cookie dough for decorating.  This is not a delicate dough for a soft, airy cookie, but a delicious, thick dough sturdy enough for decorating, packaging and boxing. I'll give you some helpful links below....

Helpful links:
{PS...if you use powdered sugar for rolling, more power to you.  I find it changes the texture of the cookie's surface and is a bit sticky, but Alton Brown uses it, so it must be good eats!}

 *please disregard the misspellings at the end of the video...pretty please?*

35 comments:

Kate H. said...

Do you refrigerate your cookie dough before cutting out your cookies?

Kate said...

Another great tutorial!

sabriena said...

Love it, thank you :)

vanillabeanbaker said...

Great tutorial Bridget. I'm sure because of it that it won't be long before there are lots more new bakers out there helping to *make the world cute one cookie at a time.*

Diane {createdbydiane.blogspot.com} said...

Great tutorial,LOVE it! You have such a SWEET voice :)

Jen @ My Kitchen Addiction said...

Great... I just love your videos. You are a natural! And, I have used your recipe to make cookies, and it never fails me. :)

Amanda said...

Super job my dear!!

MN2NM said...

Just found this blog, hopping around cyber-space. Great tips and ideas! Would you consider something on luster dust? I haven't succeeded in getting a good shine. Thanks!

Marie Swan said...

I love Bridget's recipe. I have found that if you refrigerate the dough too long; it is really tough to roll out. So I roll out, cut out and then freeze the cut out cookies on the sheet before baking. (Plastic wrap works so awesome; no more floury mess.

Hecmi said...

Hi, I did your recipe but the dough came out to soft, and the cookies crumbled. I think It could be because is hot and humid here. Can I just add more flour until It gets to the right consistency? Thanks!!! love the blog ;)

bridget {bake at 350} said...

Hecmi....the dough will be quite crumbly, do you'll need to knead it together. The cookies are soft, not crisp. If you want a crisper cookie, roll them thinner and bake a bit longer. I wouldn't add more flour....that will dry them out. (I live where it's hot & humid, too.)

Hecmi said...

Thank you for taking your time to answer me :)!! I tried again today, but still, the dough came out soft, wet soft. Even after two hours on the fridge it wouldn't let me roll it, so I added a bit of milk and less than half a cup of flour and it worked!! ;) No idea why it gave me a hard time. I just started my blog and Ill post the pictures of the result soon. I also added a link to this blog, hope is all right :) Thanks again!!!

sy_leong3 said...

Hi i would like to ask what's the purpose to having baking powder in the recipe? Your advise is great appreciated! :)

Stephanie Alleman said...

What if you don't have a paddle type attachment, will it work with the regular kind?

bridget {bake at 350} said...

Stephanie...if you have a mand mixer, that will be fine. I would not use the whisk attachment on the kitchen Aid, though. The dough is too thick.

Evgenia said...

Hello Bridget! I would like to ask you, how many grams are 2 sticks butter, because I think that in Greece 1 stick hasn't the same quantity with American stick!!!
Thank you and I just love your creations!!!
Evgenia

Evgenia said...

Hello Bridget! I would like to ask you, how many grams is 2 sticks butter.
Thank you a lot and I just love your creations....!!!!
Kisses from Greece
Evgenia

mONICA said...

how thick do you roll your dough?

Handcrafted Originals said...

Bridget - Thank you for the recipe and helpful tips! I just made a batch. One question, should the cookie be baked to a golden brown? I didn't want to overbake and dry them out. Mine are fully cooked, but pale and chewy...

The Bugs' Mama said...

Hi Bridget! I just tried your cookie dough recipe. It tastes delicious right out of the bowl :) One problem, my dough is extremely crumbly (like corn meal.) Even after working with it, it is crumbling when I try to roll. Any suggestions? Thanks!

Lesley said...

Bridget, Great tutorial! I've tried to make this dough twice using your *exact* recipe and instructions, and I just get a big flaky, crumbly mess. I can barely get the dough to come together. I'm in Chicago, it's winter, and my house is dry. Would you recommend adding any liquid to the dough - milk, or perhaps an extra egg?

Thank you!

Ajules said...

Hi I love yout tutorial but I have a problem I did everything to a T on the recipe and the dough looked great the cookies on the tray look awesome then I baked them and they went fkat in the oven? They are now nice yummy cookie pan cakes LOL
Any tips or reason why??
Thanks

bridget {bake at 350} said...

Hi Lesley....just knead the dough together until is forms a nice smooth ball, like in the video. I've made this recipe *literally* hundreds and hundreds of times....I promise, it will work. :)

Ajules....is it possible you left out the baking powder. or that it was old?

CK said...

Thank you!!!

Contáctenos said...

Hi Amanda
What is the weight of one bar or butter?

Wombat Central said...

I did everything as you said, but my dough was sticky. It wasn't at all the consistency of yours! I'm determined to make the perfect cutout cookie--what could I have done wrong?

Barb said...

I also made your recipe EXACTLY as written and it came out VERY soft...not even close to crumbly. The only thing I can think of is when you say 2 sticks of butter, that is 1 cup, right? Each of my sticks are 1/2 cup. I added about 1/2 cup flour and used a lot of flour on my rolling surface. They are in the oven now, so fingers crossed. Thanks for any suggestions or thoughts why we are getting soft dough..

bridget {bake at 350} said...

Wombat & Barb....make sure your butter is cold. And don't overbeat the dough. Hoping adding 1/2c. flour didn't dry out your cookies, Barb! :)

This is the recipe I use over and over and over again. So sorry you are having issues!

lizzy said...

Can i use all purpose flour rather then unbleached?

Lexy said...

even cooler idea is to roll it out onto parchment that way you can do your cutouts get rid of the excess and dont have to transfer them to go into the oven :)

米儿 said...

HI! may i know how long and at what temperature do i bake these cookies at?

Anna Soria said...

How many cookies will this recipe make?

Unknown said...

Maybe I'm just missing it, or using the wrong search labels, but how far in advance can I make this dough? I use your sugar cookie recipe and love it. But I can't seem to find a guideline for how long the dough will keep in the fridge. If I'm making cookies today, can I keep some dough for a cookie decorating party I'm planning to have one week from today? How about freezing the dough?

bridget {bake at 350} said...

Unknown...you can keep the dough in the fridge for a few days...otherwise, I would freeze it.

Thaw in the fridge overnight. :)

Unknown said...

Thanks so much!