Find Recipes Instantly! (Type the Recipe name or any Ingredient) Freezing Cookie Dough Cookie dough will freeze well for 4 to 6 weeks. Rolls of dough should be sealed tightly in plastic wrap (chill in refrigerator first before freezing). Other kinds of dough should be stored in airtight containers. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags. Let stand at room temperature for about 30 minutes before baking. Don't try to freeze soft meringue-type cookie dough. Chocolate chip, brownies, peanut butter, and sugar cookie dough (or anything similar) freezes well. Let the dough defrost in the refrigerator (about 2-3 hours). Make sure to label the container with the date and type of cookie dough. Reference Freezable Cookie Dough Chocolate Chip Cookiesby Michelle Jones Here's a basic Chocolate Chip Cookie recipe that bakes perfect every time. This is basically the same as the Hershey's® recipe, and only differs slightly from the Original Nestle's® Tollhouse Chocolate Chip Cookie. Ingredients: 2 ¼ c. all-purpose flour 1 t. baking soda ½ t. salt (okay to omit if using salted butter) 1 c. unsalted butter ¾ c. granulated sugar ¾ c. light brown sugar, packed 1 t. vanilla extract 2 large eggs, fresh 1 12-ounce bag of semi-sweet chocolate chips (any brand makes a great chocolate chip cookie, but our editor favors Hershey's) Directions: Heat oven to 350-375 degrees, depending on how hot your oven runs. * In a small bowl, combine flour, soda and salt. Set aside. * In a larger bowl, beat butter until soft. Then add sugar and vanilla and beat until smooth. * Add eggs, one at a time, and beat just until blended. * Gradually add flour mixture and blend well. * Stir in chips and drop dough onto cool, ungreased cookie sheets, using a Tablespoon or large dinner spoon. * Bake for 10-12 minutes until lightly browned, do not over bake. * Cool on wire racks and store in an airtight container. Freezer Chocolate Chippers 3 c. plus 6 Tbsp. flour 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1 1/2 c. butter 1 c. plus 2 Tbsp. brown sugar 1 c. plus 2 Tbsp. sugar 1 1/2 tsp. vanilla 3 eggs 3 c. chocolate chips 1 1/2 c. nuts Mix flour, soda and salt; then set aside. Beat butter, vanilla and sugars until creamy; then beat in eggs. Gradually add flour and mix well. Shape into rolls, wrap well in plastic wrap then foil and freeze.Freeze up to 8 weeks. Slice as needed and bake at 375 degrees for 8 to 10 minutes. Variety Pack Cookies 4 1/3 c. sifted flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 c. vegetable shortening 1/2 c. butter or margarine softened 1 c. granulated sugar 1 c. firmly packed light brown sugar 2 eggs 1 tsp. vanilla Beat shortening, butter and sugars until well mixed; beat in eggs and vanilla. Stir together flour, baking soda and salt. Add flour mixture to egg mixute and stir to combine until soft dough forms. Divide dough into 6 equal portions; shape into rolls about 1 1/2 inches in diameter, wrap each in plastic wrap or foil and freeze. Or, if you prefer, flavor the different portions as directed below. To bake, slice solidly frozen rolls about 1/4-inch thick; arrange cookies 2-inches apart on ungreased cookies sheets and bake in 350 degrees oven for 10 minutes, until lightly browned. Transfer at once to wire rack to cool. Variations Coconut Cookies: Mix 1/2 cup flaked or toasted coconut into one sixth of master recipe dough. Shape and freeze. Slice and bake as directed. Makes 30 cookies. Nutty Cookies: Mix 1/2 cup coarsely chopped pecans, walnuts or peanuts into one sixth of master recipe dough. Shape and freeze. Spicy Cookies: Mix 1/2 to 1 teaspoon ground cinnamon and 1/4 to 1/2 teaspoon ground nutmeg or mace or 2 teaspoons pumpkin pie spice into one sixth of the master recipe dough. Shape and freeze. Chocolate Cookies: Mix 1 square melted and cooled unsweetened chocolate into one sixth of the master recipe dough. If desired, add 1/2 cup coarsely chopped nuts. Shape and freeze. Cherry Cookies: Mix 1/4 c. finely chopped candied cherries (both red and green are nice for Christmas) in one sixth of the master dough. Shape and freeze. Butterscotch or Maple Cookies: Mix 1/2 teaspoon of butterscotch or maple flavoring into one sixth of the master recipe dough. Shape and freeze. Basic Cookie Dough with 4 Variations (Below) Recipe By : Woman's Day 1 cup butter or margarine -- softened 1/2 cup sugar 1/2 cup packed light brown sugar 1 large egg 1 egg white 1 1/2 teaspoons vanilla extract 3/4 teaspoon baking powder 1/2 teaspoon salt 2 1/4 cups flour Beat all ingredients except flour in a large bowl with mixer on medium speed until fluffy. Reduce speed to low, gradually add flour and beat just until blended. Divide dough in 2 equal portions (about 1 1/2 cups each). Prepare each portion as directed in recipe. Chocolate-Cherry Swirls Recipe By : Woman's Day Serving Size : 36 1 portion (1/2 recipe) Basic Cookie Dough -- room temperature 2 tablespoons unsweetened cocoa powder 1/4 cup dried cherries -- finely chopped 1/2 teaspoon almond or vanilla extract Divide dough in half and place each half in a medium bowl. Add cocoa powder to 1 bowl, cherries and extract to the other. Stir each until added ingredients are blended. Place each half dough between sheets of waxed paper. With a rolling pin, roll each into a 9x6-inch rectangle. Remove top sheets of paper. Invert cherry layer on top of chocolate layer. Freeze 10 minutes until slightly firm. Remove paper from top and roll up tightly from a long side, pressing together any cracks in chocolate dough as you go. Wrap in waxed paper and freeze 1 1/2 hours or until very firm. Heat oven to 350 degrees. Cut log in 1/4-inch thick slices. Place 1-inch apart on ungreased baking sheets. Bake 10-12 minutes until bottoms are light golden. Cool on sheets on wire racks 2 minutes. Remove to racks to cool completely. Coconut-Lemon Thins Recipe By : Woman's Day Serving Size : 40 1 portion (1/2 recipe) Basic cookie Dough -- room temperature 1/2 cup finely chopped toasted pecans 1/2 cup toasted sweetened flake coconut 2 teaspoons finely grated lemon rind Glaze 1/2 cup confectioners' sugar 2 teaspoons lemon juice 2 teaspoons water Put dough, pecans, 1/4 cup coconut and lemon rind in a medium bowl. Stir with wooden spoon until blended. Place on a sheet of waxed paper and shape into a 10-inch long log. Wrap in waxed paper and freeze 1 hour or until firm enough to slice. Heat oven to 350 degrees. Cut log into 1/4-inch thick slices. Place 1-inch apart on ungreased cookie sheets. Bake 10-12 minutes until edges are light golden. Cool on sheets on wire racks 2 minutes. Remove to racks to cool completely. Glaze: Whisk or stir ingredients in a medium bowl until smooth. Brush top of cookies, sprinkle with remaining toasted coconut and let stand to set. NOTES : To toast coconut and pecans: toasting one at a time, spread nuts and coconut on a rimmed baking sheet or a paper or other microwave-safe plate. Bake in a 350 degree oven or microwave on HIGH, stirring a few times, 8-10 minutes in the oven (4-4 1/2 minutes in the microwave) until fragrant and lightly browned. Let nuts cool completely before chopping. Espresso Crisps Recipe By : Woman's Day Serving Size : 38 1 portion (1/2 recipe) Basic Cookie dough -- room temperature 2 teaspoons espresso powder or granules decoration 1/2 cup semisweet chocolate chips 38 chocolate coffee-bean candies Put dough and espresso powder in a medium bowl. Stir until blended. Place on a sheet of waxed paper and shape into a 9 1/2-inch long log. Flatten sides to form a 2-inch wide rectangular log, keeping it 9 1/2-inches long. Wrap in waxed paper. freeze 1 hour or until firm enough to slice. Heat oven to 350 degrees. Cut log in 1/4-inch thick slices. Place 2-inches apart on ungreased cookie sheets. Bake 10-12 minutes until bottoms are golden. Cool on sheets on wire racks 2 minutes. Remove to rack to cool completely. To decorate: Place chocolate chips in a 1 gallon ziplock freezer bag. Microwave on HIGH 30 seconds. Press bag to see if chocolate has melted. If not, repeat at 5 second intervals. Knead bag until chocolate is smooth. Snip top off bottom corner and pipe zigzag designs on cookies. top each with a chocolate coffee-bean candy; let stand until chocolate sets. Oatmeal-Cranberry Drops Recipe By : Woman's Day Serving Size : 30 1 portion (1/2 recipe) Basic Cookie Dough -- room temperature 2 tablespoons molasses 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 cup dried cranberries 1/2 cup quick-cooking oats 1/2 cup chopped, toasted pecans Glaze 1/2 cup confectioners' sugar 1 tablespoon milk Heat oven to 325 degrees. Put dough, molasses, cinnamon and ginger in a medium bowl. Stir to mix well. Add dried cranberries, oats and nuts. Stir until blended. Drop slightly rounded tablespoons of dough 3-inches apart on ungreased cookie sheets. Bake for 11-13 minutes until bottoms are light golden. Cool on sheets on wire racks for 2 minutes. Remove from sheets to racks to cool completely. Stir Glaze ingredients in a medium bowl until smooth. Drizzle over cookies with a fork. Gingersnaps 1 c. sugar 3/4 c. butter 2 eggs 3 c. flour 2 tsp. baking soda 1 tsp. ginger 1 tsp. cinnamon 1/2 tsp. cloves 1/2 c. molasses In a large bowl, cream sugar and butter. Add eggs. Stir in flour, baking soda, ginger, cinnamon, and cloves. Add molasses, stirring well. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll dough into 1-inch balls. Roll each ball in a little sugar and place two inches apart on an ungreased cookie sheet. Bake for 10 minutes. Snickerdoodles 1 c. butter 1 1/2 c. sugar 2 eggs 2 3/4 c. flour 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. salt In a large bowl, cream together butter, sugar, and eggs. Stir in flour, cream of tartar, baking soda, and salt. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll the dough into 1-inch balls. Roll each ball in a mixture of cinnamon and sugar. Place two inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes. Peanut Butter Crackles 1 3/4 c. flour 1/2 c. sugar 1/2 c. brown sugar 1 egg 1 tsp. vanilla 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter, softened 1/2 c. peanut butter Chocolate kisses or stars Mix flour, baking soda, and salt. Mix together butter, peanut butter, and sugar. Beat in egg and vanilla. Stir in flour mixture. Shape dough into 1-inch balls. Roll in sugar and place on a greased cookie sheet. Bake at 375 degrees for 12 minutes. Remove from oven and press chocolate kisses firmly into cookie.