Let’s face it…what’s the holiday without dessert? Cut down on your holiday stress by making a few simple desserts in advance. My #1 make-ahead tip for dessert is to freeze your favorite cookie dough ahead of time. Prepare your cookie batter and place the dough on a cookie sheet using a handy scooper (so all the cookies are the same size).
Cover and freeze the dough for 2 - 3 hours until solid.
Place the frozen cookie dough in a labeled freezer bag (including the baking directions) and freeze up to 2 months.
When you need cookies for school, work, or for a holiday party, all you need to do is defrost the cookie dough on a cookie sheet for 30 – 45 minutes and bake as directed!
Snickerdoodle Cookie Recipe
This delicious cookie creates a wonderful French toast aroma in your kitchen when they’re cooking!
2¾ cups flour
1¼ teaspoons baking soda
2 teaspoons cream of tartar
¼ teaspoon salt
½ cup butter
½ cup shortening
1½ cups cups sugar
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon
Preheat the oven to 350°F. Prepare a large sheet pan with parchment paper; set aside. In a medium bowl, mix the flour, baking soda, cream of tartar, and salt; set aside. In a medium mixing bowl, cream the butter, shortening, and 1½ cups sugar. Blend in the eggs on low speed. Add the flour mixture and mix until combined. In a very small bowl, combine the sugar and cinnamon. Roll 1 tablespoon of cookie dough into a ball and roll in the cinnamon mixture. Place the cookie dough on the sheet pan 2 inches apart. Bake at 350°F for 8 - 9 minutes. Do not over bake. The centers will be soft but will set upon cooling. Cool on a wire rack. Makes 4½ dozen
~Freezing Directions for Uncooked Dough~
Place the sugar coated cookie dough on a large sheet pan in a single layer. Cover with plastic wrap and freeze for 2 - 3 hours. Place the dough in a labeled freezer bag. Write the cooking directions on the bag. Freeze up to 2 months.
~Thawing Out the Dough on Baking Day~
Cover a large sheet pan with parchment paper and place the frozen dough 2 inches apart. Thaw the dough for 30 - 45 minutes. Preheat the oven to 350°F and bake for 8 - 10 minutes.