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Freezing Cookies And Cookie Dough
By Rachel Paxton, Fri Dec 9th
If you're looking ahead to the holiday season and wondering howyou're going to get all your done, consider freezing yourcookie dough or fresh baked cookies ahead of time. When theholidays get closer you can get that last bit of shopping doneor last present made instead of spending all your time in thekitchen. FREEZING COOKIE DOUGH Cookie dough will freeze well for 4 to 6 weeks. Rolls of doughshould be sealed tightly in plastic wrap (chill in refrigeratorfirst before freezing). Other kinds of dough should be stored inairtight containers. Drop cookies (unbaked) may be frozen oncookie sheets and transferred to freezer bags. Let stand at roomtemperature for about 30 minutes before baking.
Don't try to freeze soft meringue-type cookie dough. Chocolatechip, brownies, peanut butter, and sugar cookie dough (oranything similar) freezes well. Let the dough defrost in therefrigerator (about 2-3 hours). Make sure to label the containerwith the date and type of cookie dough. FREEZING BAKED COOKIES Almost any baked cookie freezes well. Let cookies completelycool before freezing. Wrap cookies individually in plastic wrapthen store them in a ziploc freezer bag or storage tin (coffeecans or holiday tins work great). You can also just layer thecookies between layers of waxed paper in the container, but theindividually wrapped ones will store longer. Freeze frosted cookies uncovered first until they are firm. Thenpack them in airtight container lined with plastic wrap or foil.Make sure to label the container with the date and type ofcookies. Unfrosted cookies can be frozen up to 6-12 months(frosted, about 3 months). Frozen cookies thaw in about 10minutes
at room temperature (if you can wait that long). Ifcookies should be crisp when thawed, remove them from thecontainer before thawing. Gingersnaps 1 c. sugar 3/4 c. butter 2 eggs 3 c. flour 2 tsp. soda 1tsp. ginger 1 tsp. cinnamon 1/2 tsp. cloves 1/2 c. molasses In a large bowl, cream sugar and butter. Add eggs. Stir inflour, soda, ginger, cinnamon, and cloves. Add molasses,stirring well. Refrigerate dough for an hour or two to chill.Preheat oven to 350 degrees. Roll dough into 1-inch balls. Rolleach ball in a little sugar and place 2 inches apart on anungreased cookie sheet. Bake for 10 minutes. Snickerdoodles 1 c. butter 1 1/2 c. sugar 2 eggs 2 3/4 c. flour 2 tsp. cream oftartar 1 tsp. soda 1/2 tsp. salt In a large bowl, cream together butter, sugar, and eggs. Stir inflour, cream of tartar, soda, and salt. Refrigerate doughfor an hour or two to chill. Preheat oven to 350 degrees. Rollthe dough into 1-inch balls. Roll each ball in a mixture ofcinnamon and sugar. Place 2 inches apart on an ungreased cookiesheet. Bake for 10 to 12 minutes. Peanut Butter Crackles 1 3/4 c. flour 1/2 c. sugar 1/2 c. brown sugar 1 egg 1 tsp.vanilla 1 tsp. soda 1/2 tsp. salt 1/2 c. butter, softened1/2 c. peanut butter Chocolate kisses or stars Mix flour, soda, and salt. Mix together butter, peanutbutter, and sugar. Beat in egg and vanilla. Stir in flourmixture. Shape dough into 1-inch balls. Roll in sugar and placeon a greased cookie sheet. Bake at 375 degrees for 12 minutes.Remove from oven and press chocolate kisses firmly into cookie. About the author:Rachel Paxton is a freelance writer and mom helping other momsto organize their families and their lives. For other organizinghints visit http://www.Organized-Mom.com.
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