Vanilla freezer cookie dough

Vanilla freezer cookie dough

Vanilla freezer cookie dough is perfect when you need something sweet in under 15 minutes. Keep the dough log in the freezer until ready to bake. One slice equals one cookie, so you can treat as many or as few people as you like, fresh from the oven.

Vanilla freezer cookie dough

When you need a solo cookie hit ASAP, try Edd Kimber’s emergency chocolate chip cookie.

  • Serves icon Makes about 20
  • Time icon Hands-on time 15 min. Oven time 12 min

Vanilla freezer cookie dough is perfect when you need something sweet in under 15 minutes. Keep the dough log in the freezer until ready to bake. One slice equals one cookie, so you can treat as many or as few people as you like, fresh from the oven.

When you need a solo cookie hit ASAP, try Edd Kimber’s emergency chocolate chip cookie.

Nutrition: per serving

Calories
129kcals
Fat
5.8g (3.5g saturated)
Protein
1.5g
Carbohydrates
17.5g (9.1g sugars)
Fibre
0.4g
Salt
0.1g

Ingredients

  • 130g unsalted butter, room temperature
  • 100g caster sugar
  • 80g light brown soft sugar
  • 1 medium free-range egg
  • 1 tsp vanilla bean paste
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 220g plain flour
  • 80-100g chopped extra flavourings (see Easy Swaps)
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Method

  1. Cream together the butter and sugars with an electric mixer. In a separate bowl, stir together the remaining ingredients, except the chopped extras, then tip into the butter mixture and mix briefly to combine. Stir through the chopped extras (you can divide the dough in half first if you’d like two flavours). Put each batch of cookie dough between 2 sheets of baking paper and roll it into a rough log shape that’s 4-5cm in diameter with your hands. Use the paper to wrap it up, rolling it across the surface to help even out the log. Twist the ends to seal then place in a freezer bag and freeze for at least 1 hour.
  2. Heat the oven to 170°C fan/gas 5. Line a baking tray with baking paper. Get the cookie dough out of the freezer and allow to sit for a minute or two so it’s easier to slice, then cut as many 1.5cm slices as you’d like cookies with a sharp knife. Space out on the lined tray and bake for 11-12 minutes until golden at the edges. (Bake one tray at a time if you’re cooking a big batch.) Leave to cool on the tray for 5 minutes then move to a wire rack to cool completely (or until cool enough to devour).

Nutrition

Calories
129kcals
Fat
5.8g (3.5g saturated)
Protein
1.5g
Carbohydrates
17.5g (9.1g sugars)
Fibre
0.4g
Salt
0.1g

delicious. tips

  1. Easy swaps:  Choose flavour combinations that suit you. We’re fans of these combinations: freeze-dried raspberry pieces, pistachios and white chocolate; dark chocolate and hazelnuts; and crystallised ginger with candied peel. But you could also include raisins, sour cherries, marshmallows and/or toffee chunks. Just make sure everything is finely chopped.

  2. If you prefer your cookies a bit gooey, cook them for 1 minute less, and if you’re all about crunch, cook for 30 seconds extra. You can also cut them a bit thicker if you prefer a deeper cookie.

    For perfectly round cookies, as soon as the tray comes out of the oven, put a large, round cutter over each cookie then use your hand to drag the cookie around a little in circular motions. As the cookie bumps into the edge of the cutter it will it even out into a neat circle

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Recipe By

Emily Gussin

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  1. This is a great recipe. I divided the dough to make half Mini-Egg cookies (50g crushed mini eggs to half the above recipe) and half white chocolate and pecan (25g white chocolate, 25g pecans, both finely chopped, to half the above recipe). Both were delicious.

    Mine didn’t cook all the way through in the time given – I think my freezer must be a little colder than the author’s. To avoid a gungy middle I would probably leave them on the tray for half an hour to get a little closer to ambient temperature.

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