Freezer cookie dough

oldMcDonald

I'm on a really tight budget for Christmas this year and am making as much as possible from scratch.

One thing I like to have available over Christmas is cookies - , you know the sort, all big and chewy I used to buy in several bags, but they are so expensive at over a pound for just five......just shocking!!

What I would like to do this year is to make up some cookie dough that I can roll into sausage shapes and store in the freezer, to pull out defrost for a couple of moments and then slice them up and bung 'em in the oven for warm, chewy cookies.

Does anyone have any recipes that they can recommend for chewy cookies, particularly for ones that freeze well as dough?

We are a family of veggies and vegans, but that shouldn't be too much of a problem as I can sub any eggs and dairy for vegan alternatives.

Ta in advance

clutterbunny

You can freeze almost any biscuit recipe. I shape my chosen recipe into ball shapes and freeze them on trays. They can be bagged once frozen then taken out and baked when needed. They don't spread as much when cooking from frozen but I am sure that if you experiment with oven temperatures they would.
This also has the advantage that you cant eat the whole batch at one sitting!!!

CB

morwenna

8oz Flour
1tsp baking powder
4oz butter
6oz caster sugar
1tsp vanilla
1 beaten egg

Sift flour & baking powder together and rub in butter. Stir in sugar and make a dough by adding the egg and vanilla.

Roll the dough into a sausage about 2" in diameter and wrap in foil, (think christmas cracker here!) Refrigerate for at least one hour (it keeps for a week wrapped like this.) You could also portion into smaller logs and freeze here.

To bake: Slice about ten or so from the roll and bake at gas5 for10 mins or so until pale gold.

Angelraesunshine

ooo perfect my last heathy eating course i had on monday we did choc chip cookies and they were yummy

215g plain flour
1 tsp baking powder
115g butter
125g light brown sugar
50g caster sugar
1/2 tsp vanilla ess
1 egg
115g chocolate ( chopped up or a bag of drops)

Gas 5/ 190c

beat butter, sugars and vanilla ess until creamy

beat in egg and flour and baking powder

split dough into 3, roll each 3rd into sausage shape about 5cm in diameter, wrap in cling film and transfer to fridge until ready to use ( you can keep in fridge for up to 4 days)

when ready to bake simply slice the log and lay the circles well apart on a baking sheet. ( these will spread 4- 5 on a sheet is plenty)

bake for 8 -9 mins for a soft chewy cookie


mixture can be frozen in logs uncooked - defrost then slice as above

or you can freeze once cooled packed into ridged containers, sealed and freeze for up to 2 months.

must say these were better than the normal cookies i have been cooking for the last few years i was quite impressed.

kazmeister

Hi

I have a recipe for American style peanut butter and choc chip cookies which are delicious and it says on the recipe that you can freeze the dough (although with my kids it never gets that far :rotfl: ). Will look it out for you later.

Kaz

oldMcDonald

Huge thanks to everyone, oh what an excuse to pig out this week/sample recipes *ahem*

kazmeister - I look forward to the recipe

kazmeister

Sorry been busy, will you wait until tomorrow

oldMcDonald

Now kazmeister, that is so teasing


Only joking, 'course I can wait until tomorrow!!

Thanks for being so kind to share

kazmeister

Recipe makes 18 but they must be massive ones !!

85g crunchy peanut butter
175 g soft butter
175g soft brown sugar
300g SR flour
3tbsp milk
85g roasted peanuts (2/3rds chopped)
175g plain choc roughly chopped

oven 160 fan/180 normal/gas 4

Line 2 large baking sheets

Beat peanut butter, butter and sugar til light and fluffy

Stir in flour and milk then chopped nuts and choc. Bring it tog. to make a dough (hands is best) divide into 18 (I use a dessert spoonful)

Roll each piece into a ball, and place well apart on baking sheets to allow for spreading.

Flatten each one a little and sprinkle with the remaining nuts (I usually just chop the whole lot and bung in all at once)

Bake 12 - 15 mins until pale golden around the edges but still soft in centre.

Cool 5 mins then transfer to a wire rack.


Storing raw cookie dough

In the fridge - it will keep in a plastic container or bag for a week

In the freezer - shape the cookies and freeze on baking sheets until hard then pack into a freezer container separating them with cling film. They will keep for 3 months.

To bake from frozen - return cookies to a lined tray and thaw 1 hour then bake as before.


HOWEVER - you'll be lucky if they get that far :rotfl:

la_farfallina

Does anyone know if it is ok to freeze cookie dough?

I am thinking of making biccies as presents for crimbo and am trying to plan ahead.

Thanks

Farf x

gunsandbanjos

Yes its fine to freeze cookie dough. As a bonus, its yummy from frozen:o