Freezing roll out cookie dough is something you can definitely do to get ahead of the game, Nancy. We recommend freezing the dough as 1" thick discs rather than already rolled out dough. (The more surface area something has, the more likely it'll dry out and crystallize during freezing.) Freeze for up to 1 month. The night before you'd like to bake, take the discs out of the freezer and let them thaw overnight in the fridge. Let the dough rest at room temperature for about 20-30 minutes before rolling out, cutting, and baking. Enjoy! Kye@KAF

• Reply