Cookie Dough Recipes
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The Right Way To Freeze Your Cookies & Cookie Dough
Some amateur bakers often ask if they can freeze or chill their cookies & cookie doughs. Of course, you may chill or freeze your cookie mixtures but not all cookie mixtures turn out to be successful when frozen.
Avoid freezing cookies with cream filling, meringues and any cookie mixture with a beaten egg white as one of its ingredients. Freezing or chilling these types will not be good because egg white in cookies tend to separate when they’re frozen. Although other kinds of dough/cookie mixtures become even better when frozen.
If you want to freeze or chill your freshly-baked cookies, you may cover them thoroughly with plastic and put them inside a freezer/ziploc bag. Another way to store these yummy cookies is to place them inside a clean container but divide each layer with plastic/serran wrap or with some waxed paper.
In most cases, the cookie mixture is often chilled rather than the already cooked cookies because cookies which are freshly-baked smell good and taste better than those that have been stored for quite some time.
For easier baking and preparation, it’s better to mold the cookie mixture into small logs before freezing. This way you may easily cut the cookie mixture and achieve even portions of cookies.
When making your cookie dough logs, you need to put ample amounts of cookie dough mixture on a piece of parchment or waxed paper. Then mold dough mixture into small log shapes that measure around 10-inches long with a diameter of 1.5 to two inches. Cover or seal the mixture properly by twisting its ends just like in candies. After properly sealing it, put the small logs inside a freezer/ziploc bag & place them inside your freezer.
In order to make sure that the cookie dough logs still have their proper shapes and not go flat on just one face, you may get them out of your freezer once they have been chilled for half an hour. Roll them again on a clean and flat surface and smooth out its flattened side.
If you want to freeze cookies individually, you need to shape your cookie mixture according to your preferred sizes and chill them until they’re hard and solid. When cookies are frozen, place them inside a ziploc bag or cover them twice for better protection before placing them inside your freezer.
Always put tags or labels on your plastic bags including the type of cookies & the dates that they were made. Never freeze your cookie mixture for more than three months to retain the flavor and freshness.
If you plan in baking your frozen or chilled dough logs, get them out of your chiller or freezer. Your small cookie mixture rounds which you just made are now ready for baking although they might need additional minutes inside your oven. The small dough logs you created must go through defrosting first before you cut and bake them. You may defrost your cookies on a clean counter top or through a microwave.
Freezing your cookies & cookie dough mixtures is always good just in case you get those cookie cravings.
Nutmeg Logs Recipe
Ingredients:
3 c of flour (all purpose); sifted
1 tsp of nutmeg (ground)
1 c of butter (unsalted)
3/4 c of sugar (white)
1 Tbsp of vanilla
1 fresh egg
2 tsps of rum-flavored extract
1 tsp of rum-flavored extract
3 Tbsps of butter (unsalted)
1 tsp of vanilla
2 3/4 Tbsps evaporated milk
2.5 c of powdered sugar
1/4 tsps of nutmeg (ground)
Instructions:
Preheat the oven (350 degrees F).
Beat sugar, butter, and nutmeg until creamy then add egg, rum-flavored extract, and vanilla. Slowly add in all purpose flour; incorporate well. Take parts of the batter and roll into half inch diameter. Slice the dough rolls to 3-inched logs and place on the sheets and bake for 12-15 minutes.
Beat vanilla, butter, and rum-flavored extract until creamy then stir in powdered sugar (half a cup). Add alternately the milk and two cups of powdered sugar. Beat continuously until slightly thick.
Spread the frosting generously over the cookies then rake the frosting to let it seem like a real log and dust with a little nutmeg. Serve.
>> Nutmeg Logs Recipe
Double Chocolate Cookies Recipe
Ingredients:
2 pcs. eggs
2 1/4 c of flour (all-purpose)
2/3 c of cocoa powder
1 1/3 c of shortening (butter-flavored, Crisco)
1 c of sugar
2/3 c of sugar (brown); packed firmly
1 c of choco chips (semi-sweet)
1 Tbsp of vanilla extract
1 tsp of soda
1 tsp of salt
3 Tbsp of milk
Instructions:
Preheat the oven at 350 degrees F.
In large mixing bowl, combine sugars, vanilla, shortening & milk. Afterward, beat using power mixer with speed set to medium. Blend well.
Next, beat in one egg & blend mixture thoroughly. Do the same for the second egg. Mix cocoa, soda, flour & salt then add into cream mixture.
Add the choco chips then stir. Scoop 2 tablespoons of dough and drop onto ungreased cookie sheet to form one cookie each, leaving a 2-inch Arrange cookies 2″ apart.
Bake in oven for about 9 to 11 mins. Leave on sheet for approximately 2 mins., then move to cooling racks.
>> Double Chocolate Cookies Recipe
Peachy Pinwheels Recipe
Ingredients:
1 c of dried peaches; chopped finely
1/2 c of sugar (white)
3/4 c of water
1 tsp of vanilla extract
1/2 tsp of nutmeg (ground)
1/2 c of softened butter (unsalted)
1/4 c of shortening
2 fresh eggs (large)
1 c of sugar (white)
2.5 c of flour (all purpose); sifted
1 tsp of baking powder (Calumet)
2 pinches of salt
Instructions:
Combine the water, sugar, peaches, and nutmeg into a saucepan; bring it to boil then reduce the heat and cover the saucepan and let it simmer for thirty-five minutes. Set aside to slightly cool then mash them. Mix in butter, sugar, eggs, vanilla, and shortening; mix in flour, baking powder, and salt.
Cover with waxed paper and chill for about an hour. Cut the dough to two. Roll up each of the dough into rectangles. Pour over half the mixture of peach on each dough. Roll the dough starting at the longer sides; do the same to the other one. Wrap then chill for about four hours until slightly hardened.
Preheat the oven at 350 degrees F. Slice the rolls thinly and place onto the baking sheet then bake for 10-15 mins or ’til it becomes a little brown.
>> Peachy Pinwheels Recipe
Mocha Pinwheels Recipe
Ingredients:
3/4 c of sugar (white)
1/2 c of butter (unsalted);softened
1 tsp of vanilla extract
1 fresh egg (large)
1 3/4 c of flour; sifted
1/2 tsp of baking powder (Calumet)
1/3 c of pecans; chopped
1 tsp of coffee powder (instant)
1 sq of chocolate (unsweetened, 1 oz); melted
2 pinches of salt
Instructions:
Combine together the sugar, butter, vanilla, and egg on a big mixing bowl. Add in salt, flour, and Calumet; incorporate well. Transfer half of the batter into another bowl. Fold in coffee powder with the pecans into the first half and fold in melted chocolate into the other half then let them chill.
Roll the light batter on a parchment paper onto a 16×8 inch; do the same for the chocolate batter. Place the light batter atop the chocolate batter then roll it up lengthwise. Wrap the roll with a parchment paper and refrigerate it for two hours.
Preheat the oven at 350 degrees F. Slice the chilled roll into a quarter inch thick and arrange them on a baking sheet one inch apart. Bake in the oven for about 9 to 12 mins.
>> Mocha Pinwheels Recipe
Walnut Sour Cream Cookies Recipe
Ingredients:
2 cups of sifted flour
4 ozs of shortening (vegetable)
1/4 teaspoon of soda
1 teaspoon of Calumet
1/2 teaspoon of salt
1 piece of egg
1 tablespoon of sugar
1/2 cup of walnuts (black); chopped
1/2 teaspoons of cinnamon
4 ozs of sour cream (1/2 cup)
1/2 teaspoon of vanilla
3/4 cup of sugar
Instructions:
Mix the following ingredients: Calumet (baking powder), flour, salt and soda. Then, also blend sugar together w/ shortening, whisking it thoroughly. Add 4 ozs of sour cream, little by little, alternately w/ dry ingredients.
Whisk thoroughly after every addition then, mix in chopped walnuts. Afterward, drop mixture by tablespoonfuls on a cookie sheet (greased).
In a medium-sized bowl, mix cinnamon with 1 tablespoon of sugar. Blend it well. Duck the base of a glass (also greased) into prepared sugar-cinnamon mixture and use the dipped glass to roll out the cookie mixture dollops (one by one).
Cook in the oven for about 8 to 10 mins at 375 degrees F.
>> Walnut Sour Cream Cookies Recipe