The Land O'Lakes Blog

— Bringing inspiration to those who share our love of good food. —
Cookie Know-How: Cookie Baking Shortcuts

Cookie Know-How: Cookie Baking Shortcuts

Cookie Know-How

When it’s the season for baking lots of cookies, it’s nice to rely on some shortcuts to get you out of the kitchen faster.

  • Plan ahead:
    • Make cookie dough ahead of time and refrigerate up to 2 days or freeze up to 3 months.
    • When freezing, cover dough tightly with plastic food wrap and package in an airtight container or resealable plastic freezer bag. Label and date.
      • Cookie dough can be frozen in rolls for slice-and-bake varieties.
      • For dough balls, scoop or spoon dough onto a cookie sheet lined with aluminum foil or parchment paper. Freeze until solid (up to 1 hour); then place dough balls in resealable plastic freezer bags.
      • Thaw cookie dough in the refrigerator.
    • Bake cut-out cookies one day and decorate the next. Or freeze baked cut-out cookies for up to 3 months. Decorate when needed.
  • Easy cleanup when baking:
    • Line cookie sheets with parchment paper for easy cookie release and quick cleanup.
    • Line pans used for baking bars with aluminum foil, extending foil edges over ends of pan. When bars are completely cool, lift out using foil ends. Peel away the foil. Now bars are easy to cut and pan requires minimal cleanup.

Happy baking!

Back to Top

Leave a Comment

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.

Comments

From the Test Kitchens... Crystal - This is an excellent idea. Planning ahead really saves time when you want to bake a variety of cookies.

Posted December 30, 2010 by Cindy

From the Test Kitchens... Crystal - This is an excellent idea. Planning ahead really saves time when you want to bake a variety of cookies.

Posted December 27, 2010 by Cindy

One way I save time it to mix up all the dry ingredients for several recipes I will be using in the near future. I then place the 'dry mix' in a plastic zip top bag and then label it with the recipe it goes with. Depending on how much ahead of time I am mixing just the dry ingredients I may put it in the freezer or refrigerator. On the day I am ready to tackle several baking recipes I save kitchen space and time since I don't have to get out the flour, salt, soda, salt, spices ecetera. I can just get out the wet ingredients and immediately start mixing.

Posted December 26, 2010 by Crystal F.

I did the freezing dough this year...really will save time and I can pull out some whenever I need it! :D Love the idea for the dough balls, that would have been easier to do for a few of the recipes I froze...will have to do that next time. :)

Posted December 16, 2010 by Miss Rachel