Freezer Cooking : Cookie Dough

This is a re-run of a post from a few years ago that I posted on my old blog.  It is one of my favorite kitchen tips. I love having cookies in the freezer, ready to bake when surprise guests visit.

Maybe I'm just lazy, but I cannot stand to cook every day. And since we can't afford to eat out several times a week,( nor would I want to) and convenience foods are so filled with trans fats and other yuckies, I do a lot of freezer cooking. The typical way that I fill my freezer is by doubling-up on a recipe when I do cook. Today, we wanted sugar cookies, so I used the Kitchenaid mixer to make 4 batches of sugar cookies - one for today and 3 for later. My intention was to put them in containers in the freezer to defrost later. While the cookies were mixing, I was thinking about those break apart cookies you can find in the refrigerated dough section and wishing they didn't have trans fats. Then I realized I could make them. I used a chop stick to make the "perforations". Now I can't wait to try them out!!

Edited to add: We tried them out today and they worked beautifully! Be sure to break them apart while they are still frozen, as the dough does get softer and sticky once they thaw. It was so fun to have fresh baked cookies in 10 minutes and to be able to pronounce all of the ingredients in them! Have fun!