It’s Tip Friday on Marilyn’s Treats. And todays tip is Freezing Cookie Dough!
This is one of our favorite little hints: Cookie dough can be made in advance of baking and frozen for up to three months. An effective way to do this is to form it into logs for slice-and-bake cookies. Form the dough into a log with the help of parchment or waxed paper, and store the logs in a large zip-top plastic bag before freezing. Don’t thaw the cookie dough before baking, simply use a bench knife or sharp knife to cut as few or as many as you like, place them on a greased or parchment-lined baking sheet, and let them thaw while the oven is heating. Rolled cookie dough keeps well when stored inside a zip-top freezer bag. Use a drinking straw to suck the air out of the bag before closing.
You can scoop drop cookies and freeze them on a baking sheet; ditto cookies you roll into balls before baking. Once the cookies are frozen, they can be dropped into a zip-top storage bag and put back in the freezer. Take as few or as many as you like out of the freezer and let them thaw while your oven heats. This is a nice way to have more than one type of cookie on hand whenever you’d like a warm treat from the oven.
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