Tuesday’s Tip: How to Freeze Dough
I saw Halloween Peeps the other day at the store….four days into the month of August to be exact. AUGUST…..Halloween Peeps! It made me angry for no other reason than it was a huge warning that summer is coming to an end. And then I had a flashback to my Twelve Days of Cookies series last year. Something I didn’t share with you all…..that was Twelve Days of Cookie Torment for me. I made cookies, photographed cookies and wrote about cookies for twelve days straight. That series was not planned well at all.
So, this year I will be using this method for my holiday cookies and you can too! Especially if you love to give out cookie trays to your friends and family. This will definitely save you some time and angst during the holiday months.
This method works best for drop cookies like chocolate chip, oatmeal and gingersnaps, as well as, slice and bake dough.
Step 1: Scoop balls of dough onto a parchment-lined baking sheet and freeze until firm, approximately 15-20 minutes.
Step 2: Transfer the frozen dough to a freezer-safe container, cover and freeze for up to 3 months.
When you’re ready to bake, place the frozen dough on baking sheets (no need to thaw) and bake according to instructions adding 1-2 minutes to the cooking time.
Start soon…..apparently Halloween is just around the corner!