Bring it on PTA Lady,
Just go ahead and call my house at 8pm the night before you need someone to bake 10 dozen cookies for your bake sale so you can buy some new pom poms for the cheerleaders.
I can take it. And, I’ll also be showing up with a big fat grin on my face because I didn’t have to stay up all night baking cookies until the wee hours of the morning.
I got my crap together woman.
Okay, here’s a total time saver.
Freezing cookie dough is not only super easy to do, freezing cookie dough is a total time saver as well.
The next time you feel like making cookies, make a double batch. Bake 1 batch to eat, and the other batch to tuck away in the freezer.
How to Freeze Cookie Dough
- Mix up a batch of your favorite cookies
- Using a 1 Tablespoon cookie scoop,* scoop dough onto cookie sheets and freeze
- Once dough is solid, pop cookie balls into a freezer bags.
- Label, and store up to 3 months
- When you are ready to bake cookies, simply add 1 minute to the baking time
Now go forth and make come dough.
Peace Out Girl Scouts,
Have a great day!
P.S. Looking for some great cookie recipes? You can find all my cookie recipes HERE.
Jennifer Jo says
That’s why she called you. She knew.
Lisa P says
You are too funny. Way to go girl.
I should…and I will next time I make cookies!!! Because I’ve been guilty of buying some just like this from Albertsons …20/$2.99
You Can Call Me Jane says
I see a problem with this method. They are the perfect size to pop directly into my mouth from the freezer. They would never fulfill their destiny of one day becoming cookies. So sad…but for brief moments, pure bliss;-).
Elizabeth F says
But most recipes probably have raw egg in them. We never sample raw cookie dough. Gross. When I make vegan cookies with Egg Replacer (which is a combination of powdered starches not that stuff in the dairy section) then the children would, still do, eat the dough. They won’t eat egg dough raw either.
We don’t eat raw dough in our house either… A whole plate of cookies yes, but not dough. It must be an acquired taste, lot’s of people seem to like it.
Now how do you keep the kids out of the bag in the freezer?
Elizabeth F says
My dessert shortcut is always to have a couple sticks of butter out on the counter. That is usually the thing that slows up any baking project, bringing the butter to room temp. Also last year freezing that stack of unbaked apple pies was great…have a triple batch of crust ready to go now (that is 15 single crusts, and using the smaller AL pie pans will get probably 10 pies minimum.)
April Myers says
Elizabeth, can you share your pie crust recipe??! That is the single biggest pain the rear. I have a whole bunch of apples, I’d love to make a stack of pies for the freezer. But I can’t seem to make pie crust that doesn’t take a fortune in butter to make, or else becomes inedible after it’s baked.
I’ve been eating raw cookie dough for 50 years and nothing bad has ever happened to me