Freezer dough cookies

Name: Freezer dough cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20
Ingredients: 200 g butter, at room temperature; 150 g light brown soft sugar; 1 Waitrose British Blacktail Medium Free Range Egg; 1 tsp vanilla extract; 275 g plain flour

A trusted cookie dough recipe by Martha Collison that is perfect for making ahead of time.

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Vegetarian

Makes20
CourseSnack
Prepare15 mins
Cook15 mins
Total time30 mins
Plusfreezing

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Ingredients

200g butter, at room temperature
150g light brown soft sugar
1 Waitrose British Blacktail Medium Free Range Egg
1 tsp vanilla extract
275g plain flour

Method

In a large bowl, beat together the soft butter and the sugar using a wooden spoon. Beat the mixture until the ingredients are well combined – there is no need for them to be light and fluffy. Add the egg and vanilla extract, and beat again until smooth. Tip in the flour and stir using a spatula until a stiff dough forms. At this stage, add any other ingredients, such as chocolate chips or dried fruit (see below).
Form the cookie dough into a thick log shape, approximately 20cm long. Roll in your desired coating (below), then wrap tightly in clingfilm, twisting the ends to seal. Place the cookie dough roll into the freezer and chill until completely frozen. The cookie dough will keep for up to 3 months.
When you are ready to bake your cookies, preheat the oven to 170ºC, gas mark 3. Unwrap the log and use a sharp knife to cut slices roughly 1cm thick. Arrange the cookies on a baking tray lined with baking parchment.
Bake for 12-15 minutes or until just starting to brown around the edges. The cookies will still feel soft, but will harden as they cool. Allow to cool completely on the tray before eating. The cookies will keep after baking for up to 1 week in an airtight container.

Cook’s tip

Add a little variety

Confetti cookies
Follow step 1 (above), stirring 2 tbsp Cooks’ Homebaking 100s & 1000s (or other sprinkles) into the dough, then roll the log in the remaining sprinkles to coat before wrapping and chilling.

Salted hazelnut cookies
Follow step 1 (above), stirring 2 tbsp hazelnut chocolate spread and 50g milk chocolate chunks into the dough, then roll the log in 100g finely chopped hazelnuts to coat before wrapping and chilling. When ready to bake top each cookie with a sprinkle of sea salt.

Double chocolate chip cookies
Follow step 1 (above), stirring 25g cocoa powder into the dough with 75g white chocolate chunks, then roll the log in 75g cacao nibs to coat before wrapping and chilling.

Oat and raisin cookies
Follow step 1 (above), stirring 75g raisins and 1 tsp ground cinnamon into the dough, then roll the log in 25g oats to coat before wrapping and chilling.