Directions: |
Directions:"Make-Ahead Cookies"
By Cook's Illustrated Published May 2009
These methods will allow you to prep a batch of dough, store it, and bake smaller batches of cookies as you will need them.
ROLL AND CUT COOKIES
shortbread
gingerbread
jam sandwich
How to Store Roll and Cut Cookies Roll and cut cookies as directed in recipe. Freeze on parchment-lined baking sheet until solid, about 1 hour. Transfer frozen cookies to zipper-lock bag, seal, and return to freezer for up to 2 weeks.
How to Bake Roll and Cut Cookies Space frozen cookies on parchment-lined baking sheet as directed in recipe, thaw at room temperature 10 minutes, and bake as directed.
SLICE AND BAKE COOKIE
butter cookies
sandies
How to Store Slice and Bake Cookies Form dough into logs; wrap in parchment and freeze 30 minutes or until firm. Wrap logs in double layer of plastic wrap (with parchment paper still on) and freeze for up to 2 weeks. If recipe calls for rolling logs in sugar, do so just before baking.
How to Bake Slice and Bake Cookies Thaw logs in refrigerator at least 2 hours; remove parchment and plastic wrap, slice, and bake as directed.
SCOOP AND BAKE COOKIES
oatmeal
chocolate chip
sugar cookies
How to Store Scoop and Bake Cookies
Portion dough and freeze on parchment-lined baking sheet until completely frozen, about 1 hour. Transfer frozen dough balls to zipper-lock bag, seal, and return to freezer for up to 2 weeks. If recipe calls for rolling cookies in sugar, do so just before baking.
How to Bake Scoop and Bake Cookies
Space frozen cookies on parchment-lined baking sheet as directed in recipe. Thaw at room temperature at least 1 hour, then bake as directed. To bake frozen cookies, add a minute or two to baking time. |
This recipe for Make Ahead Cookie Tips is from