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Thought freezing cookie dough was cheating, then I tried it with a batch of snickerdoodles
I always rolled my eyes at people who froze dough ahead of time (seemed like a shortcut for folks who can't plan), but after burning the bottoms on my third tray of snickerdoodles last Tuesday I gave it a shot. Chilling the dough for 30 minutes before baking kept them from spreading into one flat sheet, and the edges finally came out soft instead of crunchy. My 8 year old ate four in a row without complaining, which never happens with my baking. Does anyone else freeze theirs overnight, or is 30 minutes really enough to matter?
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