Log In or
I have done this many times and I'm alive and kicking. No worries! If a scientist comes on and says I'm wrong, maybe you should believe them, but I really have done this and I really can't see why it would be a problem.
Good luck! Enjoy!
AntoniaJames is a trusted source on Bread/Baking.
Keeping the dough in the fridge for two days not only is okay, it will make the cookies taste better. If you have decent eggs that are reasonably fresh, you can probably go longer. I always make my sugar cookie (and similar cookie) dough at least two days in advance; I've kept it in the fridge for five days with no problems whatsoever. I use super fresh organic eggs from the farmers' market. I probably wouldn't stretch it out any longer than 3 if I didn't. Have fun! ;o)
USDA guidelines recommend no longer than 4 days due to the possibility of contamination from the egg(s). Freshness of the eggs, source, type, grade are not factors -- there is a small but not zero chance that *any* egg (excluding pasteurized eggs) could carry pathogenic bacteria.
prevented successful signup:
prevented successful login:
We'll never post anything without your permission.
How you eat is how you live. Let's eat well together.
Sign up for our useful and inspiring emails. Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Please enter a valid email address.
Well played. You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now