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In general, sweet doughs take longer to rise. That’s because sugar absorbs the liquid in the dough—the same liquid that the yeast feeds on.
Fix It: To make sure the texture of your cookies come out as you'd like, the butter should be between 65 and 68°, said Visintainer. She went on to add that butter that's above 70° is too warm.
The Peanut Butter Cookies recipe said: "[s]hape into balls and after placing them on the cookie sheet, press each one down with a fork, first one way and then the other, so they look like squares on waffles." [2] Pillsbury, one of the large flour producers, popularized the use of a fork in the 1930s.
In 1885, The Boston Globe published a recipe for sugar cookies that omitted liquid dairy ingredients, included baking powder, and had a ratio of one cup of sugar to one half cup of butter. [ 5 ] In the late 1950s, Pillsbury began selling pre-mixed refrigerated sugar cookie dough in US grocery stores, as a type of icebox cookie.