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January 18, 2017 8:39 PM Subscribe
I made an uh-oh and added an extra two ounces of butter to a batch of ginger snaps. Help?
Bakers of meta filter, I need your guidance. I was making Dorie's gingersnap recipe, and somehow added 8 ounces of butter, while the recipe actually calls for 6 ounces. I realized this when the last step was wrapping the dough into a disc, and mine was buttercream textured. I added maybe 1/4 cup of cornstarch, and it's now thicker, say brownie batter-like. Should I leave well enough alone and refrigerate it overnight as planned?
Bakers of meta filter, I need your guidance. I was making Dorie's gingersnap recipe, and somehow added 8 ounces of butter, while the recipe actually calls for 6 ounces. I realized this when the last step was wrapping the dough into a disc, and mine was buttercream textured. I added maybe 1/4 cup of cornstarch, and it's now thicker, say brownie batter-like. Should I leave well enough alone and refrigerate it overnight as planned?
Response by poster: Update : I have the cookie dough in a bowl in the fridge. The good thing is that the ginger snaps are of the roll into a ball variety. The only thing I'm worried about is the spreading( oh the spreading!), but the raw dough smells and tastes terrific. I recommend the recipe (sans extra butter!)
posted by Champagne Supernova at 9:16 PM on January 18, 2017
posted by Champagne Supernova at 9:16 PM on January 18, 2017
Best answer: I'd probably chill the dough as needed until I could form the balls, and then freeze the balls, if you can, and go straight from freezer to hot oven. It'll stall the butter's outward run longer than fridge-chilled dough.
(That said, thin crispy snaps will still work great. And if you can't see yourself eating the result, crumble the lot and make a ginger-snappy piecrust out of it. )
posted by Sunburnt at 9:17 PM on January 18, 2017 [7 favorites]
(That said, thin crispy snaps will still work great. And if you can't see yourself eating the result, crumble the lot and make a ginger-snappy piecrust out of it. )
posted by Sunburnt at 9:17 PM on January 18, 2017 [7 favorites]
I agree with the ball-and-freeze strategy. They'll be thinner than the recipe intended, but it won't be an outright tragedy.
posted by donnagirl at 7:12 AM on January 19, 2017
posted by donnagirl at 7:12 AM on January 19, 2017
If the recipe called for 6 ounces and you added 8 ounces instead, you put in 1/3 more than the recipe called for. Is there any reason why you couldn't just add 1/3 more of all the other ingredients (minus the cornstarch you already added) and mix it all very well until you have a dough that consists of all the correct ingredients in correct proportions, except now you'll get 1/3 more ginger snaps? That's what I have done in the past with cookie dough, and it worked really well. Good luck!
posted by amf at 7:25 AM on January 19, 2017 [1 favorite]
posted by amf at 7:25 AM on January 19, 2017 [1 favorite]
Could you bake them into bars instead? Would pressing the dough into a pan mitigate the spreading issue?
posted by Aquifer at 7:44 AM on January 19, 2017
posted by Aquifer at 7:44 AM on January 19, 2017
This thread is closed to new comments.
As far as the texture when you wrapped the dough....it will be really hard when you take it out of the fridge, as the butter hardens. Even with just the 6 ounces of butter. My various doughs usually go into the fridge like buttercream too.
posted by the webmistress at 8:51 PM on January 18, 2017 [4 favorites]