Okay, so it’s not like homemade cookies are hard. Even little hands can mix dry and wet ingredients, plop them on a sheet pan, then watch them brown in the oven. But homemade doesn’t necessarily mean convenient—it takes time to prep and clean, and the portions lean toward feeding crowds.
But baking wizard and Food52 favorite Posie Harwood has a speedy solution for anytime homemade cookies: her freezer.
“This means you’re never more than 15 minutes from warm, homemade cookies—and also, you have a great late-night dessert,” she says. “Plus, you can bake as many as you’d like. If you only want one or two cookies, great!”
It should take only about 5 minutes to prep your dough, mixing until everything combines. Depending on what kind of cookie you’re making, you can freeze either as a slice-and-bake log or on a sheet pan for individual dough balls. They’ll keep in the freezer for up to a year.
Not that you’ll let them last that long. When craving cookies, simply place them on your sheet pan and bake for a minute or two longer than the recipe calls for. Or you can eat them straight from the freezer, like Posie.
“Frozen cookie dough balls are one of life’s greatest small pleasures, in my opinion,” she says.
Want to give it a try? Here are four freezer-friendly recipes:
What’s in your freezer? Cookies?
Written by: Katie Macdonald
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5 Comments
Ginger Snaps in the fall and winter. LOVE the aroma drifting through the house. Sometimes I’ll pop 2-3 in the oven not to eat them, just to smell them!
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