Follow your recipe’s directions for portion size or portion the dough out according to your own personal preferences. A 1. 5 oz (42. 5 g) scoop of dough makes a cookie about 3 in (7. 6 cm) in diameter.
You can use plastic cling wrap instead of non-stick paper.
You can make the logs bigger or smaller if you want. However, keep in mind that they need to fit inside of a resealable bag.
Wrap the logs tightly in plastic cling wrap if you don’t have any non-stick paper.
The number of disks depends on how much dough you have. Just make sure each disk will fit inside a resealable bag.
Wrap each disk tightly in plastic cling wrap if you don’t have any non-stick paper.
Getting all the air out of the bag is especially important if you plan on freezing the dough. This will help prevent freezer burn and make the dough last longer. Label the bags with the date so you can keep track of how old the dough is.
Keep in mind that if you plan on freezing the dough, it will take much longer to defrost a large chunk of cookie dough as opposed to smaller portions. Don’t leave cookie dough out in the open for more than 4 hours.
After 5 days, you can take any unused cookie dough out of the fridge and put it in the freezer to keep it for longer.
Label your frozen cookie dough with the date you made it, the type of dough, and even baking instructions if you want to make it super easy to keep track of and use.
If you are baking frozen dough, you will probably need to add 1-2 minutes onto the baking time of the cookies.
If you are anticipating using the dough, let the log thaw in the fridge for 6 hours or so ahead of time for an even better consistency.
This way you will be able to roll it out and cut out the shapes more easily.
