I love baking for the Holidays. Well, I love baking in general, but I love that the Holidays give me an excuse to do tons of baking. What I don't love is the stressful marathon baking that seems to happen every year to get everything done on time. Between the mixing, baking, sorting, and decorating I usually get burned out about halfway through my baking and just want to be done.
This year I'm going to start early to help alleviate some of the stress. I'm not a fan of freezing baked cookies because something about it just doesn't seem right to me. Cookies are meant to be freshly baked (and preferably still warm from the oven)! Instead of baking then freezing cookies, I'll be mixing up the dough then freezing the dough so it is ready to be placed on the cookie sheet then popped in the oven.
I've tried freezing the dough once before with excellent results. The best part is you can keep some frozen for yourself then cook up half a dozen at a time to avoid being tempted to eat the entire batch in one sitting (not that I've ever done that...).
For this tutorial (if you can even call it that), I'm using this recipe for Mint Chocolate Cookies, but any drop cookie recipe should work.
