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Since I never know when a cookie attack is going to happen, I like to keep a batch ready in the freezer at all times. They're perfect for unexpected guests, quick dessert or anytime you want a little treat.

Line a baking sheet (or any firm tray that will fit in your freezer) with parchment or wax paper. Portion out the dough like you would if you were baking (except, don't worry about the spacing). Stick the sheet into the freezer for a few hours or until the dough is mostly frozen (they should be firm and not sticky/gooey).

Once frozen, you'll be able to pick them up and put them into an airtight container. I prefer a ziploc freezer bag, it takes up less space and I can write the cookie type, oven temp and time needed right onto the bag. The dough should keep for three months, but good luck making them last that long!

For best results you should let the dough thaw before cooking (only take out what you're going to use). Tossing them directly into the oven will result in undercooked middles (which are sometimes wonderfully tasty). If I'm going to put them in frozen, I usually lower the temp a bit and keep them in longer. However, you'll have to pay attention because the edges will crisp quicker than the frozen middle can cook. The perfect time/temperature ratio will depend on your cookie recipe.

Note: This method works best for drop cookies. Drop cookies are cookies that are made by forming balls of dough and dropping them on to the pan (such as chocolate chip, oatmeal, etc.).

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BlondeSugar BlondeSugar 9 years
MMMmmmmmmmmmmmm My all time favorite cookie recipie is from the back of the Nestle Toll House Semi-Sweet morsle package. Mmmm The cookie dough itself is :drool:
JessNess JessNess 9 years
I love this idea because it makes portion control really easy. Yum I have multiple cutting boards also. I have a green one which is strictly for veggies and a blue one which is for meat (which is always throughly cleaned and washed/rinsed with steaming hot water)
RCLdesigngirl RCLdesigngirl 9 years
No way.....I'm going to a cookie exchange Saturday night. This is too convenient!
MsRoyaLTee MsRoyaLTee 9 years
Cannot WAIT for YumSugar. It's gonna rock.
Food Food 9 years
JK, you're right, Twinkle was my muse! Thanks to her (and all of you other kitchen goddesses) we're able to launch Yum this year instead of next! I'm glad you like the cookie tip, it's really a fantastic trick (It seriously wows drop-in guests). As for the germs... I really try to keep my kitchen as clean as possible (I can't even begin cooking unless the kitchen's, as I like to say, "all sparkles"). I have several different cutting boards, one of which is dedicated to chicken only and is always immediately rinsed in the sink and then put into the dishwasher, and really try not to cross contaminate. For cleaning I also use a vinegar based spray, but am trying out one by Method since their formulas are supposed to be safer for the environment. As for that wand, oh wow, I have enough things to be neurotic over, it would probably be bad news for me!
Janners Janners 9 years
Not good. I need cookies to be perishable. I baked waaaay too many cookies for coworkers and friends on Tuesday ... A good person, a thoughtful person, would test the cookies, from EACH batch to be sure they were alright ... well, I was the only one home. And just yesterday I was nice enough to finish off the remaining toffifees for everyone in the house. Now there's no sweets laying around for me or anyone else to worry about! God, I'm so thoughtful.
Twinkle1 Twinkle1 9 years
You're too sweet Boogie :kiss:
bonbonfay bonbonfay 9 years
My mom uses a vinegar/water solution for all kinds of cleaning. It works well instead of windex and to mop hardwood floors. All of the chemicals in cleaning products can be scary - especially if you have kiddos around. About the cookies - it would never work for me, unfortunately. I have NO self-control and would just end up eating the dough frozen. Unless I want to eat ALL of something, I can't even keep it in the house. :-( But it's a great idea!!!! ~Bonnie~
daisymae051479 daisymae051479 9 years
JK - actually, this is something a lot of the "older" generations used - White Vinegar. After you've used hot soapy water, like on countertops or cutting boards, especailly w/ chicken, just wipe down w/ a mix of vinegar and water. I keep some in a spray bottle right by my kitchen sink so I can just spray it on and then wipe off. It's a non-chemical way to get rid of those germs. Truly Outrageous, Daisy Mae
rubialala rubialala 9 years
This is a great idea, so simple, but I never even thought of it before!!! I'm going home tonight to do it. Thanks, Yum!!!
JK-Boogie JK-Boogie 9 years
Yum...what are you views on germs in the kitchen? How do you keep your kitchen clean from all the hidden germs? do you have one of those wands that fit sugar posted the other day?
DesignRchic DesignRchic 9 years
I agree ;)
JK-Boogie JK-Boogie 9 years
Twinkle was the pioneer with her Kitchen Goodness suite
daisymae051479 daisymae051479 9 years
Yummy Yummy I can't wait!!! WTG! Truly Outrageous, Daisy Mae
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