The Baker's Hotline

November 9, 2015 at 12:55pm

Fellow Baker, If you want freshly baked cookies all year long, you can prepare the snickerdoodle dough and freeze it in one of two ways, in logs or preportioned. To freeze in a log, prepare the cookie dough according to your recipe; shape the prepared dough into one or more logs. Wrap the logs in a layer of wax or parchment paper, tucking in the ends to keep the log fully covered. Put the logs in a freezer bag and remove as much air as possible before sealing it; place it in the back of your freezer. To use the dough, thaw the log in the refrigerator overnight, slice your cookies to size and then roll them in the cinnamon-sugar mixture before baking. To freeze in preportioned cookies, prepare your dough, then portion the cookies onto a cookie sheet. Place in the freezer just until solid, which could take up to six hours. Then transfer the cookies to an airtight freezer bag for longer storage. To bake the cookies, first thaw them in the refrigerator overnight, roll into the cinnamon-sugar mixture and bake according to your recipe. With either method, use the dough within three months of freezing. Hope this helps and Happy Baking!JoAnn@KAF
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