![]() ![]() Bake cookies per instructions, adding 1-2 minutes onto the baking time as the dough was partially frozen. ![]() Sit them on the counter at room temperature while you pre-heat your oven according to the recipe instructions. To bake frozen cookie dough - remove them from the container/bag and onto the parchment paper-lined baking sheet according to the recipe instructions, leaving 10cm (4 inches) between each cookie ball. Then place the cookie dough balls in freezer zip-lock bags or into a freezer-friendly sealed Tupperware container, labeled with the date and recipe name. Still chill the dough for 45 minutes in the fridge then form the cookie balls and place them onto the baking sheet, with a small gap between each ball, do not flatten them. Or thaw in the fridge, still in their container/bag, overnight.įreeze pumpkin spice cookie dough - by following the recipe up to forming the cookies. Thaw baked cookies - by removing them from their container/bag and onto a plate at room temperature for several hours until defrosted. Or place them into freezer zip lock bags. Add in pumpkin puree, mixing until combined. Add in the egg, and mix until well combined. In a bowl, cream butter, brown sugar, and granulated sugar together until well combined. Then transfer them to a freezer-friendly sealed Tupperware container, with layers of parchment paper between layers. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Then place them on a tray, not touching each other, and freeze them until solid. Store these cookies in an airtight container, at room temperature, for 1 week.įreeze baked pumpkin spice cookies - by first cooling them completely. ![]()
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