Freezer Friday: Cookie Dough

Updated 7/28/2010: If you've stumbled upon this post from Life As Mom's Grab it and Go Recipe Swap, welcome!  This is still on of my go-to methods for a quick dessert.  In the summer, add a small scoop of icecream between two fresh cookies for a great dessert treat!

We are entering the time of year when requests for baked goods and cookie trays seem to come from every direction.  I have a sure-fire system to save you time and energy and put fresh cookies on the table, every time!

The secret: freeze your cookie dough in ready to bake scoops.  The Dough Boy does it and charges you for the convenience.  The fundraiser companies do it.  So why not make your own!  The only special equipment you may need is a cookie scoop.  Mine is a 2 tablespoon scoop (I think). They can be purchased in the kitchen-wares section of many of your favorite retailers.  If you make cookies often, it's worth investing in a solid metal scoop rather than the plastic/metal combo scoops.  I burned through two of those before I got the good one and it's been great.

This time of year, I usually have a stash of Chocolate Chip, Molasses, Sugar and Peanut Butter cookie dough in the freezer.  Then when the call comes for a cookie tray I can just pull an assortment, bake them up and send them off.  No mixing, no mess and very few dishes!

Whenever I make up cookie dough, I make as large of a batch as my MamaMixer can take- usually triple a normal batch.  So, this week it was time to replenish my Chocolate Chip Cookie dough stash so off I went.  The freezing method will work with any drop cookie dough.  For recipes like drop Sugar Cookies or Molasses Cookies that require a dip in sugar, no problem.  The dough is already "rolled" from the scoop, simply dip frozen dough in the sugar before baking.

Once your cookie dough is scooped up to go to the oven, continue scooping and fill up a tray. Put the tray in the freezer for 2-3 hours and allow the dough-balls to freeze.  Then, remove the dough from a tray and place in a freezer-grade zip-top bag for the best freshness.

When it comes time to bake your cookies, place frozen cookie dough on a baking sheet.  Bake at the temperature your directions call for and add 3-7 minutes to the baking time to allow for the frozen dough.  Let them cool, plate them up and enjoy.

I've also discovered the joy of portion control by only baking a small tray in the toaster oven at a time - always warm and fresh!