What's Cooking?
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
** BridgetMc **
Hi there- I made your sugar cookie recipe tonight. It was so easy and tasted great! They are in the fridge right now and I'll roll them out and cut them with my cutters tomorrow night before I freeze them.
1. After I cut the cookies with the cookie cutters, should I just place them in an airtight container (stacked with wax paper in b/w layers) and freeze them overnight? Is this the best way to freeze them?
2. When I do go ahead and bake them, I know I don't need to thaw them, but do they still only need 5-9 minutes (as per your recipe indicates?)
(eta) 3. How thin should I roll the dough prior to using cookie cutters? Does the dough rise at all?
Re: ** BridgetMc **
Sorry for my delayed response! My home computer is infected with a virus, so my internet time is limited to work until I get it fixed. I'm glad the dough worked out for you!
1. After I cut the cookies with the cookie cutters, should I just place them in an airtight container (stacked with wax paper in b/w layers) and freeze them overnight? Is this the best way to freeze them? That's exactly what I do.
2. When I do go ahead and bake them, I know I don't need to thaw them, but do they still only need 5-9 minutes (as per your recipe indicates?) Maybe a minute or so longer, but it depends on how thick/thin you roll them. Take them out of the oven when they no longer look wet on top and there's maybe a bit of golden color around the bottom edges.
(eta) 3. How thin should I roll the dough prior to using cookie cutters? Does the dough rise at all? The dough rises a little. I usually try to roll the dough to between 1/8-inch and 1/4-inch thick. There's a wide range of thicknesses that work, and I don't worry about all the cookies being exactly the same, or even all of the cookies on one baking sheet being the same thickness. If one is a little crisper than another because it was thinner and baked through faster in the oven, I don't stress.
By the way, I did get your email! But I also responded in the original nest post, so I didn't think I needed to put the same answers in both places.
my food blog
This is perfect thank you!