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From-Scratch Sugar Cookie Dough vs. Premade Dough

April 24, 2010

There’s nothing like warm, freshly baked chocolate chip cookies coming straight from your oven, or your mother’s sugar cookie recipe that you like to have for special moments. Even homemade peanut butter cookies seem special when those fork imprints are being made in the cookie dough before being placed under heat. Whatever the cookie, the softness that comes with using simple ingredients like butter, flour, baking powder and sugar that just seem to melt in your mouth once they have cooled just can’t be beat.

But, depending on whether or not a person likes being in the kitchen, making cookies can be a hassle. While some see baking as a form of relaxation or an outlet for creativity, others consider the entire process a pain. They just want to taste the delicious outcome. Additionally, some people just don’t have the time to measure, mix and bake all the ingredients. For those who want to reap the benefits without having to go through the work of preparing a batch of cookies from scratch, pre-made cookie dough comes in extremely handy.

Pre-made cookie dough became famous in the 1970s for its convenience factor as more mothers were turning to the workforce. While many of those mothers liked it because it saved some time in the kitchen, the dough, and therefore the cookies, didn’t always taste the best. Having come in frozen dough form, the chip cookies didn’t have the same creamy texture as those made from scratch. They tended to be bland, crunchy after cooling and they sometimes contained eggshells, corn syrup, artificial flavors and preservatives, and other unhealthy ingredients. Experienced bakers found a way to get around this by adding ingredients to the frozen dough accordingly. After a while, those same people would ask themselves, “How is adding ingredients helping me save time in the kitchen after a long day?” However, over time, the manufacturers have improved their recipes. Consumers can now get pre-made rolls of cookie dough, along with dough that has been presliced. In addition to added convenience, the recipes have proved to be as close to homemade as pre-made dough can get.

However, there is a solution for those who are still determined to have the convenience of pre-made dough with legitimate homemade taste. To achieve this, bakers can make a double batch of their own dough next time they are making cookies and freeze half of it. This way, they can still take the dough out whenever they need a batch of cookies and don’t have to turn to pre-made dough.

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