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Make-Ahead Cookies

By Cook's Illustrated Published May 2009

These methods will allow you to prep a batch of dough, store it, and bake smaller batches of cookies as you will need them.

Roll and Cut Cookies

  • shortbread
  • gingerbread
  • jam sandwich
How to Store Roll and Cut Cookies Roll and cut cookies as directed in recipe. Freeze on parchment-lined baking sheet until solid, about 1 hour. Transfer frozen cookies to zipper-lock bag, seal, and return to freezer for up to 2 weeks.

How to Bake Roll and Cut Cookies Space frozen cookies on parchment-lined baking sheet as directed in recipe, thaw at room temperature 10 minutes, and bake as directed.

Slice and Bake Cookies

  • butter cookies
  • sandies
How to Store Slice and Bake Cookies Form dough into logs; wrap in parchment and freeze 30 minutes or until firm. Wrap logs in double layer of plastic wrap (with parchment paper still on) and freeze for up to 2 weeks. If recipe calls for rolling logs in sugar, do so just before baking.

How to Bake Slice and Bake Cookies Thaw logs in refrigerator at least 2 hours; remove parchment and plastic wrap, slice, and bake as directed.

Scoop and Bake Cookies

  • oatmeal
  • chocolate chip
  • sugar cookies

How to Store Scoop and Bake Cookies

Portion dough and freeze on parchment-lined baking sheet until completely frozen, about 1 hour. Transfer frozen dough balls to zipper-lock bag, seal, and return to freezer for up to 2 weeks. If recipe calls for rolling cookies in sugar, do so just before baking.

How to Bake Scoop and Bake Cookies

Space frozen cookies on parchment-lined baking sheet as directed in recipe. Thaw at room temperature at least 1 hour, then bake as directed. To bake frozen cookies, add a minute or two to baking time.