Slice & Bake Cookie Dough

With back to school coming in a few weeks, this is a great time to make ahead some cookie dough  for the freezer, so that you can make quick homemade treats in just moments!  Each of these recipes makes 4 rolls of each flavor, so it is truly a master mix !

Reason's why I make big batches at once is that it saves money, saves time, and I get to control the ingredients!
I have four cookie dough recipes for you today: Chocolate Chip, Sugar, Peanut Butter, and Gingersnaps.

Jan's Tip: I love to give cookie dough as  GREAT Holiday gifts! Make batches up to give as a gift to your busy neighbor or friend, and they can quickly enjoy their own homemade cookies any time they want! Since each recipe makes 4 logs, with in mere minutes with ingredients from your pantry you have a great gift! Wrap the plastic wrapped log in wrapping paper or parchment paper with a copy of the recipe attached, or make into cookie slices and give a tub of the slices ready to bake!


Chocolate Chip Cookie Dough:
Ingredients:
2 cups butter or margarine
1 1/3 cups granulated sugar
1 2/3 cups packed brown sugar
1 tablespoon vanilla
4 eggs
5 1/2 cups flour
2 teaspoons each:  salt & baking soda
2 cups semisweet chocolate chips
Optional: 1 cup chopped nuts

Directions:
Cut four 14 " x 12" pieces of waxed paper or plastic wrap and set aside.  In a bowl, cream butter or margarine, granulated sugar and brown sugar.  Beat in vanilla and eggs until light and fluffy.   IN a bowl, combine flour, salt & baking soda.  Stir flour mixture into egg mixture until blended.  Add chocolate chips and nuts.
Divide dough into 4 pieces shape each piece into an 8 -1 10 inch roll.  Wrap rolls in waxed paper or plastic wrap.  Place in a gallon sized freezer bag and label.  Store in freezer. Use withing 6 months.
Makes 4 rolls of dough or about 12 dozen cookies.
To bake a roll of cookie dough:
1 roll frozen cookie dough, slightly thawed
Preheat oven to 350 degrees.  Cut dough into 1/4 inch slices.  Arrange cut pieces on an ungreased baking sheet about 1 1/2 inches apart.  Bake 10 min. until browned around eges. Remove and cool.

Sugar Cookie Dough
Jan's tip: these cookie rolls can be thawed, rolled out and cut with cookie cutters into fun shapes for decorating!

Ingredients:
2 cups butter or margarine softened
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
6 cups flour
1 teaspoon baking soda

Directions:
cut four 14" x 12" pieces of waxed paper or plastic wrap adn set aside.  In a large bowl, cream butter or margarine and sugar.  Beat in eggs and vanilla until light and fluffy. In a large bowl combine flour and baking soda.  Gradually add flour into egg mixture until blended.

Divide dough into 4 pieces.  Shape each piece into an 8-10 inch log.  Wrap rolls in waxed paper or plastic wrap.  Place in a gallon sized freezer bag and label.  Store in Freezer. Use within 6 months.  Makes 4 rolls of dough or about 12 dozen cookies.

To bake  Sugar Cookies:
1 roll of frozen cookie dough slightly thawed
granulated sugar if desired.

Preheat oven to 350 degrees.  Lightly grease 2 large baking sheets. Cut dough into 1/4 inch slices (or rollout dough with rolling pin and use cookie cutters to cut out shapes).  Place slices on prepared baking sheets about 1/2 inch apart. Sprinkle slices lightly with granulated sugar if desired.  Bake 8 -10 minutes until edges start to brown.  Remove cookies from baking sheets and cool on wire racks.
Makes about 36 cookies.

Slice & Bake Peanut Butter Cookies
Ingredients:
2 cups vegetable shortening
2 cups sugar
2 cups packed brown sugar
2 cups creamy or chunky peanut butter
2 teaspoons vanilla
4 eggs
5 cups flour
4 teaspoons baking soda

Directions:
Cut four 14 " x 12" pieces of waxed paper or plastic wrap; set aside.  Cream shortening, both sugars, and peanut butter in a large bowl.  Beat in vanilla and eggs until light and fluffy.  In a large bowl, combine flour and baking soda.  Gradually stir flour mixture into egg mixture until blended.

Divide dough into 4 equal pieces.  Shape each piece into 8 to 10 inch roll.  Wrap each roll in 1 piece of waxed paper or plastic wrap.  Store in freezer.  Use within 6 months.  Makes 4 rolls of dough or about 12 dozen cookies.

To Bake Peanut Butter Cookies:
Preheat oven to 350 degrees.  Cut dough into 1 inch thick slices.  Cut each slice into fourths.  roll each piece into a ball.  If desired roll each ball into a bowl of sugar (optional).  Place balls on an ungreased baking sheet about 1 1/2 inches apart.  Use fork tines to flatten cookies in a criss-cross design.  Bake 8 to 10 minutes until lightly browned around edges.  Remove cookies from baking sheet and cool on wire racks. Makes about 36 cookies.

To Bake Peanut Blossom Cookies:

Additional ingredient to buy: A bag of Hershey kisses, unwrap enough for one on each cookie:

Preheat oven to 350 degrees.  Cut dough into 1 inch thick slices. Cut each slice into fourths. roll each piece into a ball. Roll each ball into a bowl of sugar.   Place balls on ungreased baking sheet about 1 1/2 inches apart.  Do not flatten cookies.  Bake 8 -10 minutes until lightly browned around edges.  Immediately after removing cookies from oven place one Hershey kiss on top of each cookie and lightly press down to flatten cookie just a bit.  Remove cookies from baking sheet and cool on wire racks.  Makes about 36 cookies.

Gingersnap Cookie Dough:Ingredients:
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 Tablespoons baking soda
1 teaspoon salt
2 Tablespoon ground ginger
1 Tablesoon ground cinnamon

Directions:
Cut four 14" x 12" pieces of waxed paper or plastic wrap; set aside.  In a bowl, cram shortening and sugar.  Beat in egg and molasses; set aside.  In a bowl, combine flour, baking soda, salt, ginger, and cinnamon.  Gradually stir flour mixture into egg mixture until blended.

Divide dough into four pieces.  Shape each piece into a 8 to 10 inch roll.  Wrap rolls in waxed paper or plastic wrap.  Store in freezer.  Use within 6 months.  Makes 4 rolls of dough or about 12 dozen cookies

TO BAKE GINGERSNAP COOKIES
Preheat oven to 350 degrees.  Cut slightly thawed dough into 1 1/3 inch slices.   Cut each slice into fourths.  Roll each piece into a ball.  roll each ball in granulated sugar.  Place balls on an ungreased baking sheet about 1 1/2 inches apart.  Bake 8 to 10 minutes until set around edges with cracked tops.  Don't over bake  remove cookies from baking sheets and cool on wire racks.

Makes approx: 30-36 cookies

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