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Most cookie doughs freeze well, there are some that are better even.

If you are making round cookies (chocolate chip, etc) you should roll the dough into a "log" that is about as big as you want the cookies to be. Then freeze it. To use just let it thaw enough to cut (meat cleaver works well) and chop off "cookies." They will probably take 1-3min extra to cook, but they will spread less that room temp. dough making thicker, chewier, softer cookies. You can also make two different flavors of the same dough (peppermint sugar and reg. sugar) and roll them together to make pinwheel cookies (color one or use a chocolate dough.)

If you are making cut-out cookies (sugar, etc) you want to press the dough into a big disc and freeze. Then it will thaw faster and already be the right shape for rolling out. Hope this helps, D

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16y ago

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