Fresh Baked Cookies Anytime

It's so easy to produce fresh baked cookies on a whim if you just take a few minutes to prepare ahead of time.

Make a batch of drop cookies such as chocolate chip, sugar, or gingersnaps as directed in the recipe. Then instead of baking, shape into balls and place on a baking sheet and freeze for 1 hour. Store in plastic bags in the freezer. Be sure to label the bags with the name of the cookie and date. Store for up to 3 months in double-wrapped plastic freezer bags.

Baker's Tip: Also label the bag with the baking instructions (15 min. @ 350 degrees). You won't need to search for the recipe when it's time to bake.

Remove the cookies and let thaw for about fifteen minutes while the oven warms. You may need to add 1 or 2 minutes to the baking time to account for the partially frozen cookies.


Ready for the Freezer















I made these pecan sandies which freeze well and are easy to make.

Pecan Sandies

1 stick unsalted butter, softened
1/2 cup packed light-brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1 cup pecans, medium chopped

Beat butter and sugar together using an electric mixer until light and fluffy. Add vanilla and salt. Mix until incorporated. With mixer on low, add flour, beating until just combined. Remove bowl from mixer and add pecans, gently folding them into the dough.

Roll dough into 1 1/2 inch balls and place on two baking sheets. Freeze as directed above or bake immediately. Gently flatten each ball with the bottom of a damp glass (to avoid sticking).

Heat oven to 350 degrees.
Bake until cookies are golden brown, 15 - 17 minutes, rotating sheets halfway through.
Transfer to wire racks to cool. Store in an airtight container at room temperature for up to 5 days.