Can you make a drop cookie recipe into cut out recipe?

Converting Drop Cookies to Cut-Out Cookies: A Guide

While you can't simply swap a drop cookie recipe for a cut-out one, there are a few adjustments that can help you achieve similar results:

1. Adjust the Dough Consistency:

* Drop Cookie Dough: Typically soft and spreadable.

* Cut-Out Cookie Dough: Needs to be firm enough to hold its shape.

Tips for Firming Up Dough:

* Add More Flour: Gradually add 1-2 tablespoons of flour at a time until the dough is no longer sticky.

* Chill the Dough: Refrigerate the dough for at least 30 minutes, or even overnight. This allows the gluten to relax, resulting in a firmer dough.

* Use a Dough Hook: Use a dough hook attachment on your stand mixer to thoroughly mix the dough and create a stronger gluten structure.

2. Modify the Recipe:

* Sugar: Reduce the amount of sugar by 1-2 tablespoons for a less sugary and easier-to-handle dough.

* Butter: Use cold, unsalted butter and cut it into small pieces for easier blending.

* Eggs: Consider adding an extra egg yolk to the recipe for a richer, more cohesive dough.

3. Baking Time and Temperature:

* Baking Time: Increase baking time slightly, as cut-out cookies tend to take longer to cook through.

* Baking Temperature: Maintain the same temperature as the original recipe.

Example Recipe Conversion:

Original Drop Cookie Recipe:

* 1 cup (2 sticks) unsalted butter, softened

* 1 cup granulated sugar

* 1/2 cup packed brown sugar

* 2 large eggs

* 2 teaspoons vanilla extract

* 2 1/4 cups all-purpose flour

* 1 teaspoon baking soda

* 1/2 teaspoon salt

Converted Cut-Out Cookie Recipe:

* 1 cup (2 sticks) unsalted butter, COLD and cut into small pieces

* 3/4 cup granulated sugar

* 1/2 cup packed brown sugar

* 2 large eggs + 1 egg yolk

* 2 teaspoons vanilla extract

* 2 1/2 cups all-purpose flour (start with 2 1/4 and add more as needed)

* 1 teaspoon baking soda

* 1/2 teaspoon salt

Instructions:

1. Chill the dough: Combine all ingredients in a mixing bowl and blend until just combined. Don't overmix. Divide the dough in half, wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Roll out the dough: Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one portion of dough to 1/4 inch thickness.

3. Cut out shapes: Use cookie cutters to cut out desired shapes. Place on ungreased baking sheets.

4. Bake: Bake for 8-10 minutes, or until edges are golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Remember: This is a general guideline and you may need to adjust the recipe based on your specific ingredients and preferences. It's always good to experiment and find what works best for you!