Chill the dough, they say...

Being really helpful after the event, you could have rolled the dough out and cut it, then left it to chill overnight.

As it turns out, I was side-tracked while waiting for dough to soften, and ran out of evening. I put the dough back in the fridge and will deal with it tonight! Of course, I will take it out in time to soften.

I have made the cookies before, and did not chill the dough before rolling. I think it stops the dough from spreading while baking, but I think I would rather cut them out then chill them on the pan for a few moments before putting them in the oven. I actually do have a maple-leaf shaped cutter.

It is a nice recipe. Basic sugar cookie with a few tablespoons of maple syrup to replace some sugar, and then glaze with a maple infused glaze. I received some birch syrup which has a stronger flavour, so put in a teaspoon of that as well.

Maple cookies sound nice. I used to make a lot of biccies when the kids were small and I used a recipe where you made the dough into a roll. You put it in the fridge overnight, then simply sliced it before cooking.

I never follow a recipe for pastry I learnt from my mum do it by eye and what feels right fridge it 10 mins it always works.
I earned money catering for special occasions years ago. I had to get food safety /hygiene certificate and went on a baking course. I could not stand or get used to instruction for making pastry I gave the course up after a year.

I'm another who sometimes rolls, chills and then later, slices.
Sometimes I'm in a rush and just make roundish blobs of my mixture, flatten a bit and cook straight away.

I have always cut out the cookies and chilled them on the baking tray.

Cooking can be so frustrating, especially when using an unfamiliar recipe. I usually shape biscuit dough into a roll, put it in the freezer for a short while and then slice it rather than roll it out. I often keep a roll in the freezer to bring out and bake when needed, it doesn’t take long to soften so you can cut it.

Most recipes tell you to make the dough into a roll, then after chilling you just slice it up into rounds, I only ever chill dough for 20 minutes or so, not overnight.

Hi, I might in this case, but at the back of my mind would be the thought….I wonder if they’d have been better had I faithfully followed the recipe😁. I’ve never chilled biscuit dough although I’ve seen and heard of this technique. I’m usually too keen to get them into the oven. Good luck I bet they’ll taste great. Let us know, and next time I’ll be keen to try this chilling the dough.