21 Days Left: Start Your Holiday Baking with Freeze-Ahead Cookies

Get the bulk of your baking out of the way now with make-ahead cookie dough! (Dec. 4)

Pastry chef, Adjoa Duncan, has ‘3 Best Tips For Freezing Cookie Dough’ 

HONEY-GINGER DROP COOKIE

Warm Homemade Gingersnap Cookies topped with Sugar

METHOD

  1. Cream together butter, sugar and honey.
  2. Add one egg yolk at a time, mixing completely between each addition.
  3. Add vanilla.
  4. Mix in dry ingredients that have been sifted together.
  5. Scoop each cookie onto a parchment sheet and refrigerate for an hour before baking or freezing.
  6. Once frozen, bag all the cookies together and label the bag.
  7. When you’re ready to bake, make sure the cookies are at room temperature, flattened slightly and rolled in coarse turbinado or cane sugar.
  8. Preheated oven to 350° and bake for 10-12 minutes or until golden brown. Make sure to turn the tray around half way through the time for even baking.

For the full printable recipe click here.

Other holiday baking recipes (including Mairlyn’s triple-layer lemon cake above):

Irresistible triple-layer lemon cake

Denise Wild’s ginger snap cookies

 

HolidayCountdownForWeb

Click here for Tracy’s Holiday Countdown launch video and your step-by-step guide to the season.

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