March 11, 2016

How to Use Cookie Dough with Molds




If you haven't guessed yet, I love all things cookie related. I mean ALL things! When I find something that I think can be used for cookies, I buy it. Sometimes I don't buy just one. Sometimes I feel the need to buy several. Okay, maybe more than several. But just in case my husband sees this..............we will stick with several.

This little big cookie obsession has led me onto another obsession........... silicone molds. That's right, molds.

Here is just a few from my collection:




Sometimes I even make my own!! Usually, I purchase my silicone molds from several different shops on etsy. All of the molds I purchase are food safe. So when you are searching for silicone molds, make sure your search for "food safe silicone molds". Mold's can be used for so many different things. I have used molds mainly for just marshmallow fondant and modeling chocolate. Not anymore!!!!!  Did you know you can use cookie dough with molds? Why yes you can.

I have been experimenting with my molds and cookie dough for a few months. My problem seemed to be that the dough never maintained the shape of the mold after baking. I would always loose most of the details.

A few days ago, I decided to start searching on how to prevent a cookie from spreading. One of the first blogs I came across, was one of the very first cookie blogs I followed.  Marian from Sweetopia.
She did a post on the Top 8 Tips on Preventing Cookies from Spreading. Make sure to read this post! She explains so much in these 8 tips.

Using a few of her tips, I was able to finally use my molds with cookie dough and bake without loosing the details.


How to Use Cookie Dough with Molds


1. No Baking Powder!! This is the one step that worried me the most. I am not a scientist, so I have no idea what baking powder does. All I know, is when a recipe calls for baking powder, I use it.

Here is what I discovered when I did not use baking powder:

  • It did not change the taste of the cookie (duh)
  • The cookie still remained soft (my preference)
  • There was very minimal spreading. Almost NONE!

2. When making your dough, try not to over mix the butter and sugar (creaming). Mix them until they just come together. Then slowly add the rest of  your ingredients. Again, trying not to over mix. Mix each ingredient until it is incorporated. Then stop!

3. Refrigerate for 30 minutes before baking!

That's it! These three steps were the only steps that I did differently.

After making an entire batch of dough (remember, there is no flavor change and they still remain soft) following the steps above, grab a small amount to color.

Here is the flower mold that I decided to use. This mold has a little more detail than some of my other flower molds. With that in mind, I knew this was the mold I wanted to use in my little experiment.





Use a very small amount of flour and flour your mold (sorry, I forgot to take a picture). Then place the dough in the mold and press into the mold evenly.




Here is the flower as soon as I released it from the mold:




Place your creations in the refrigerator for 30 minutes, then bake!



Here is a comparison:







Please tell me you are as excited as I am!




3 comments:

  1. This is AMAZING, I have never thought to try this & I have more molds that I can count LOL! I have a lot of clients that want me to add embellishments, but don't care for fondant, so they have to just pick it off, or I use modeling chocolate, but it doesn't hold up in the Las Vegas heat as well, so I can't wait to try this. Thank You :)

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    1. I love adding embellishments! I'm excited to see what kind of molds you turn into cookies :) I just updated this post with a step I forgot to add. Oops!! Make sure you refrigerate your cookies once they come out of the mold for 30 minutes. Then you should be good to bake :)

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