If you’re planning on baking some holiday cookies, you might want to get a head start a little earlier. Refrigerating the dough ahead of time not only makes it easier to bake whenever you get a chance to, it also improves the cookies.
Many cookie recipes suggest you refrigerate for a short time before baking, but Kathleen Purvis’ research for The Telegraph has found that refrigerating for more than a day can give the dough more time for the flavours to develop:
The difference starts with the liquid in the egg, which hydrates the starch in flour. Giving the flour more time to absorb that liquid makes the dough firmer, but it also lets enzymes in the flour and the egg yolk break down carbohydrates into the simple sugars fructose and glucose. Separately, they taste sweeter and they caramelize faster when baked.
— via Lifehacker
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