All cookied out? Freeze some of that dough for later.
, Stella calls on a cookie scoop to portion out her cookies before baking. Any leftover dough—or the whole batch, if you're saving it for later—can then be scooped onto wax, parchment, or deli paper in groups of six, 10, or whatever single-bake servings you prefer.
Folded into a neat packets and placed into ziptop bags, the cookies can be refrigerated for up to a week or frozen for three to six months. Stella also recommends labeling the bags with the dough type, the date you made it, and the baking instructions. Sure, it may seem a little fussy, but all that extra info guarantees that you—and any friends or family you want to give a packet to—know exactly what needs to be done to bake them off.
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