Who doesn’t love homemade cookies at the drop of a hat without all the time and mess associated with whipping up a batch just so you can serve a couple for dessert? It’s simple. I promise. Next time you’re making a batch of cookies to take to the church bakesale, turn it into a double batch (just multiply everything in the recipe by two).
Bake up the ones you’re taking with you and simply freeze the rest of the dough for cookies at a moment’s notice. Here’s how..
Scoop dough into balls the size you would use when baking. Place on a baking sheet, leaving just enough room so the balls of dough don’t touch each other. Once the sheet is full, place in the freezer for an hour.
Take the baking sheet out of the freezer and place the frozen balls into a ziplock bag. Frozen cookie dough will keep in the freezer up to 3 months! When you’re ready to bake the cookies, there’s no need to defrost the dough. Just add a few minutes to the baking time and voila, homemade cookies with no fuss!
See, wasn’t that easy?