Fall is my favorite time of the year. The leaves are multicolored and vibrant, the air is crisp and cool and Thanksgiving and Christmas are right around the corner. It is also the perfect time to get ahead on some holiday baking.
There is nothing better than a cookie with crunchy buttery edges and a soft chewy center. I know, you are thinking, “Why would I bake now, won’t the cookies get stale before the holidays?” Yes, if you bake them today, they will be stale in 3 days. The soft center you worked so hard for will be for naught. Well, I have a pro tip I’ve been using for years…FREEZE YOUR DOUGH. Wait, what? Freeze the dough? Yes!
Your best friend for cookies is a portion scoop like this:
The portion scoop allows you to scoop the cookie dough and freeze individual cookies. You can bake as many or as few cookies as you need and they will ALWAYS be soft and delicious.
Here is a recipe for my favorite sugar cookie. This cookie is great because anything can be added to it. I’ve made them with butterscotch chips and pistachios. I’ve iced them with nutella. The list is unending for this cookie because it is an excellent base for any addition you’d like.
The Best Sugar Cookies
4 2/3 cups All Purpose flour
2 teaspoons baking powder
1 teaspoon baking soad
1 teaspoon salt
2 3/4 cups sugar
4 ounces cream cheese, room temp
6 ounces butter, softened
2 tablespoons milk
1 table spoon vanilla
Preheat oven to 350. Sift the flour, baking powder, baking soda, and salt together. Combine the sugar, cream cheese, and butter in a mixer and beat until incorporated. If you over cream the mixture, there will be too much air in the cookies and they will become really flat. Once the mixture is well incorporated, add the eggs, milk and vanilla. Mix until the dough is uniform in texture. Portion the cookies with your handy dandy portion scoop onto a cookie sheet lined with parchment paper. Gently flatten the cookies so they aren’t dome shaped. Bake until the edges are golden and crispy, approximately 20 minutes.
*the yellow (#20) portion scoop is approximately 1 5/8 ounces. The cookies will be the size of a normal meatball. If you use something smaller, please adjust the cooking time down so the cookies don’t burn.
*if you aren’t going to bake the cookies immediately, please refrigerate the portioned scoops of dough for 10 minutes or until they have firmed back up then place in a plastic bag and freeze for up to 2 months.
Happy Baking! The recipe makes about 30 cookies.