Want a recipe for avoiding holiday-baking overload? Mix up and freeze dough ahead of time, then bake it when you need it. What works best: drop cookies, like chocolate chip, oatmeal, and gingersnap. Here’s what to do.
Step 1: Scoop balls of dough onto a parchment-lined baking sheet and freeze until just firm, 15 to 20 minutes. (A small, spring-loaded scoop will give you nice, equally sided rounds, but a measuring spoon will work, too.)
Step 2: Transfer the frozen balls to a freezer-safe container, cover, and freeze for up to 3 months. Ready to bake? Place the frozen balls on baking sheets (no need to thaw) and bake according to the instructions, adding 1 to 2 minutes to the total time.