Why you should let cookie dough rest before baking them
Arguably, the hardest part of baking cookies is the patience to wait for the dough to rise, and then wait again while they bake. While there's not much you can do about the baking process, is it really necessary to let the dough rest before baking?
“some recipes actually get better and better the longer they rest, as the gluten develops and the cookies end up with the perfect texture.”
Fullerton says, "I like to let the cookie dough rest in the refrigerator for 30 minutes before baking." It might seem like a long time, but the benefits more than make up for it. According to Fullerton, by letting the dough rest, "the gluten starts to develop, which can result in a chewier cookie. The butter also hardens, which prevents it from spreading too much." Resting in the refrigerator helps activate the flour and sugar for more flavor and prevents the fatty ingredients from melting too quickly. The end result? A batch of gorgeous, round, fluffy cookies with that soft, creamy center and slightly crisp exterior we all love.
Not to mention the practical reasons for letting dough rest in the refrigerator. Especially for cookies that are rolled out, letting the dough rest in the refrigerator prevents the cutters from sticking while you work, thus preserving the shape and texture. The dough will be firmer and therefore easier to roll out without becoming sticky or too soft.
Tips for letting the dough rest
Now that you know the benefits of resting your dough, what are the best practices? According to Audra Fullerton, "cookie dough can rest in the refrigerator for up to 3 days or in the freezer for up to a month." While a month might seem excessive for a small batch of cookies, preparing the dough in advance and freezing it can be a great way to get ready for the peak baking season of the holidays or birthdays. Fullerton adds that "some recipes improve with resting time, as the gluten develops and the cookies achieve the perfect texture." For example, "chocolate chip cookies benefit greatly from resting in the refrigerator for 24 to 72 hours," says Fullerton.
Keep in mind that some cookies and other pastries are specifically designed to be baked immediately. One of the most popular is an Ina Garten favorite: oatmeal raisin cookies. These cookies tend to hold their shape thanks to the oats, so you can skip the refrigeration step and bake them right away. But that doesn't mean letting the dough rest won't result in a better texture and flavor in the long run. While it might seem tedious, it's better to let cookie dough rest so it can fully develop its flavor and reduce the risk of them ending up crisp and flat—unless you prefer your cookies to have a texture more like a cracker. Trust the expert: in the long run, you'll be glad you let the dough rest.
