Freezer cookie dough

Name: Freezer cookie dough
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 18
Ingredients: 250 g unsalted butter, softened but cool; 150 g light brown soft sugar; 120 g caster sugar; 2 large free range eggs, beaten; 280 g plain flour; ½ tsp baking powder; ½ tsp bicarbonate of soda; ¾ tsp sea salt flakes, plus extra to serve

The best cookies live in the freezer, right? It's all about the dough, and pastry chef and author Ravneet Gill’s is hard to beat. Bake for 15 minutes, make yourself a brew and enjoy the aroma wafting through the house. Sweet cravings, sorted. For more easy bakes and dunkable biscuits, take a look at our baking recipes and cookie recipes. Follow Ravneet on Instagram.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes18 -20
CourseDessert
Prepare20 mins
Cook15 mins
Total time35 mins
Pluschilling + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g unsalted butter, softened but cool
150g light brown soft sugar
120g caster sugar
2 large free range eggs, beaten
280g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
¾ tsp sea salt flakes, plus extra to serve

In a bowl, use an electric handheld mixer or wooden spoon to cream the butter and sugars until smooth and combined, but not fluffy. Add the eggs and mix until just combined, scraping down the edges as you go.
In a separate bowl, whisk the flour, baking powder, bicarb and salt. Fold into the butter mix until just combined – stop as soon as it forms a dough. Tip onto a sheet of baking parchment, press into a rough cylinder, then roll tightly to about 5cm diameter. Wrap in another sheet of parchment and roll again to tighten. Freeze for at least 3 hours (up to 6 months).
Preheat the oven to 180ºC, gas mark 4. Line 2 baking trays with baking parchment. Remove the dough from the freezer, leave for 5 minutes, then slice into 1.5cm discs. Arrange on the trays with plenty of space between them, as they will spread slightly.
Bake for 13-15 minutes until golden. Leave on the tray to cool completely. For a neat finish, use a large cutter to shape the cookies as they cool by rotating it around them while still warm.