No, this isn’t a recipe for frozen cookies. Instead it’s a time-saving hint for making cookies during this busy time of the year (or anytime you need/want lots of cookies).
Last week I made gingersnaps and butter cookies, twice. For one of the batches I made them according to the recipe, then took about two dozen or so of the prepared dough balls and put them in plastic zipper baggies. For the butter cookies I did not roll them out, as directed in the recipe, but instead made them into 1-inch balls and rolled each in colored sugars. Then into the freezer the two bags went. Today I took them out of the freezer and let them thaw on the counter (though they could be placed in the refrigerator for a few hours instead).
Now I’m heating the oven, and putting the dough balls on a cookie sheet lined with parchment paper. Because the cookie temperatures are different, I’ve started at 375F and am baking the tray of gingersnaps first. Then when they are out of the oven, I’ll increase the temperature to 400F and bake the sheet of butter cookies.
Yum! Fresh hot delicious cookies without having to start all over again!