Cookie doughs range from very soft to very stiff. Whatever the degree of stiffness, a cookie dough is always easier to handle if it is allowed to stand for a time (ten to thirty minutes) in a cold place before it is rolled. This allows the moisture to be thoroughly absorbed and hardens the fat, and both of these conditions tend to prevent the dough from being sticky even though it is soft.

Materials Used in Cookies - Butter or any other shortening preferred may be used in cookies. See Index for materials used in cake making.

Soft Doughs may be dropped from a spoon on to a baking-sheet or may be rolled and shaped with a cutter, a knife or a pastry wheel. They are more difficult to roll out than stiff doughs, and some practise is necessary to obtain perfect results in manipulating them in this way.

Stiff Doughs are usually rolled out and shaped by cutting. Sometimes they are made into small balls and flattened by pressure from the hand, a broad knife or a rolling-pin.