Do I run food-safety risks (i.e., people falling ill), if I refrigerate cookie dough with egg in it for 4 or 5 days before baking? ;o)
In the past, some of my traditional holiday cookie doughs -- Lebkuchen, orange and lemon sugar cookies, nut crescents, etc. -- have remained in my (admittedly very cold) refrigerate for even a week, before I've had time to roll/shape/cut and bake them. Should I be putting this dough in the freezer instead? How many days can you refrigerate cookie dough with egg in it, before using it? Thanks so much. ;o)
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I think 4-5 days is too long. This site says 2-3:
http://whatscookingamerica.net/Information/FreezerChart.htm