Jan 31, 2011

Make Ahead Monday-Cookie dough

I know that this is pretty much a no-brainer but I thought I would include it just in case you hadn't thought of it-Make Ahead Cookie Dough Balls.  You could buy the premade cookie dough from the store or you could just make your own.  I make a batch or two of my favorite cookie dough, scoop it out into dough balls and put on a parchment lined cookie sheet.  Now these can be frozen and bagged up to bake at a later date.  You bake them exactly the same as fresh dough only add a few extra minutes.
 Why might this "Make Ahead" work for you?
-Maybe you have to bake cookies for an event but don't have time to bake them all right now but you do have time to mix up dough
-Maybe you are like me and can't have a whole batch of baked cookies lying around your house, but if you only bake a few at a time then you are less tempted
-Maybe you have a weakness for fresh baked cookies-now you can have just as many as you want whenever the mood strikes.
-You could bake a few of a bunch of different types of cookies all at once (if the baking times and temps correlate.

The recipe for the dough balls pictured:
Snickerdoodles
1 1/2 Cup sugar
1/2 stick butter
1/2 cup shortening
2 large eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp cinnamon
Heat oven to 400F.  Cream sugar, butter and shortening together.  Add eggs and mix a little longer.  Add flour, cream of tartar, baking soda and salt.  Mix to form dough.  Mix together cinnamon and sugar.  Roll dough into balls and dip into cinnamon sugar. (This is where you could freeze them)  Bake for 8-10 minutes (HINT: snickerdoodles are not good crisp.  They taste the best when they are soft and fresh-don't over bake, just bake until the edges are lightly golden).
Pin It!
Print Friendly and PDF

7 comments:

  1. I love Snickerdoodles, but never stray away from my mom's recipe--I might just have to try these :)

    ReplyDelete
  2. I did this with my Christmas baking. I always do alot of cookies. You can also freeze them in rolls just like you buy in the store which is what I did. I have done snickerdoodle, chocolate chip, and chocolate cookies with white chocolate chips. They all turned out great. thanks for the tips!

    ReplyDelete
  3. What a smart idea! I love fresh-baked from-scratch cookies but I hate all the work (and mess in my kitchen) that it takes for each batch. This will be perfect! Thanks for sharing!

    ReplyDelete
  4. mmmhealthyfoodie1/31/11, 6:47 PM

    Im a huge fan of cookies. Personally for me, a person who loves to bake in my kitchen at home,when using egg-based recipes, I use pasteurized shelled eggs. Especially when you have sunny-side eggs, (fried eggs,) raw cookie dough, anything to that affect which leaves some part (or has the potential to leave some part) of the egg raw. Only reason I say this is because I am concerned with what I eat,(yes I have a huge sweet tooth, but I workout and try to cook healthy,)and also look at those who I’m cooking for. With all these recent egg recalls, you can never be to sure. You should check them out.

    ReplyDelete
  5. Actually more often than not I use pasturized dehydrated eggs in my baking-that way I can eat the cookie dough and not worry about getting sick. I have a friend who uses egg replacer in almost all of her baking so I do think it is a good idea.

    ReplyDelete
  6. Never thought of this... I can't wait to make a couple of batches of cookies! This will come in so handy!! Thanks!

    ReplyDelete
  7. So I live in Colorado....are there adjustments for high alt? I've tried choc chip and peanut butter and they ALWAYS turn out flat. Any ideas? and how do you use dehydrated eggs and where do you get them? Sounds like a food storage thing I SHOULD have on hand but don't Thanks, Jackie...feel free to send a response to j.ellis2002@yahoo.com if you have a minute.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...