What makes the dough stiff enough to mold or roll out in cookies?

1. Flour: Flour is the primary ingredient contributing to the structure and stiffness of cookie dough. Gluten, a protein found in flour, develops when mixed with water, creating a network that holds the dough together. The more gluten present, the tougher the dough will be.

2. Butter: Butter adds fat and moisture to the dough. The fat in butter prevents the gluten from developing too much, resulting in a tender and less stiff dough.

3. Sugar: Sugar contributes to the sweetness of cookies, but it also helps to soften the dough and make it more pliable.

4. Eggs: Eggs add moisture and protein to the dough. The protein from eggs helps bind the ingredients together and contributes to the structure.

5. Liquids: Liquids, such as milk or water, are crucial for activating the gluten in flour and creating a dough that can be worked with.

6. Temperature: The temperature of the ingredients affects the dough's consistency. Cold butter will result in a stiffer dough, while warmer butter will make it softer.

7. Chilling: Chilling cookie dough after mixing allows the butter to firm up, which makes the dough easier to handle and less likely to spread excessively during baking.

8. Type of Flour: Different types of flour have varying gluten content. For example, all-purpose flour has a moderate gluten content, while cake flour has a lower gluten content, resulting in a softer dough.

9. Additives: Ingredients like cornstarch or baking powder can also affect the dough's texture. Cornstarch adds moisture and helps prevent cookies from spreading, while baking powder adds airiness.

Balancing these factors creates the perfect cookie dough that is firm enough to roll or mold but still soft and pliable. A stiff dough is important for maintaining the shape of cookies, while a dough that's too soft will spread excessively during baking.