I would freeze the dough for these snowball cookies after making it, before baking. I often make cookie dough which I then freeze. For a cookie dough recipe that makes enough dough for a lot more cookie than I would make at once, I first chill the dough, then divide it into blocks that I then wrap and freeze. On the day I feel like baking, I take the dough out and let it come to room temperature before shaping and baking.
For these snowball cookies, where you scoop the dough and then drop it onto the cookie sheet, you could also scoop out the unbaked dough onto a lined cookie sheet, not leaving any space between the scoops, and freeze the individual cookies on the tray. When they're good and hard, take them off the tray and store in a bag or box.
When ready to bake, remove the balls and let them come to room temperature on the lined cookie sheet on which you'll be baking them. Proceed with the baking instructions according to the recipe. ;o)
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For these snowball cookies, where you scoop the dough and then drop it onto the cookie sheet, you could also scoop out the unbaked dough onto a lined cookie sheet, not leaving any space between the scoops, and freeze the individual cookies on the tray. When they're good and hard, take them off the tray and store in a bag or box.
When ready to bake, remove the balls and let them come to room temperature on the lined cookie sheet on which you'll be baking them. Proceed with the baking instructions according to the recipe. ;o)