I don’t know about you, but sometimes I wish that I had the ability to just make a few ooey-gooey, mouth-watering cookies at a time. But what I end up doing is just making an entire batch and then the leftover cookies either get sent off to my hubby’s office or (gasp) thrown away.
Since I’m always looking for ways to save time and energy I thought that making cookie dough ahead of time and freezing it may be the way to go. This would allow me to make cookie dough when I had the extra time on my hands, keep it in the freezer and make just the right amount of cookies when I was feeling like I needed a little tasty treat. It turns out that it is an awesome way to go – and super easy as well. Just follow these simple steps below:
Start by making your favorite type of cookie dough – I picked chocolate chip because you can’t beat a classic in my opinion.
Form your cookies – I always use my cookie dough scoop. Saves a ton of time and keeps your hands clean!
Once you’re done, admire your beautiful work – and try not to snack on the dough!
Place your full cookie sheet in the freezer for 30 minutes - this prevents them from getting stuck together in step six.
Label a gallon freezer bag with the name of the dough and the date you made it - you can freeze your cookie dough for up to three months.
Plop all of your cookie dough pieces into the gallon freezer bag trying to get as much air out of the bag as possible and finally, place in the freezer.
When you’re ready to bake your cookies, pull them out of the freezer and place them back on your cookie sheet. For doughs like chocolate chip, there is no need to thaw before baking. For a softer sugar cookie – best to thaw prior to baking as they tend to crumble.