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In a bowl, combine cookie dough, dried cranberries, orange zest, flour, and orange extract. Roll about 1 tablespoonful of dough into balls and arrange on a parchment paper-lined baking sheet at about 2-inches apart. Bake in a 350 F oven for about 10 to 12 minutes. Remove from oven and allow to cool for about 1 to 2 minutes.
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Refrigerate the dough for about 30 minutes, and then wrap the cold dough tightly in plastic wrap and add a label with the name of the recipe and the date. Freeze for up to 3 months. Thaw overnight in the refrigerator, and then press the dough into the baking dish and bake per the recipe's instructions.
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Freeze the balls for 1 hour, or until solid. This prevents the balls from sticking to each other. Remove the balls to a ziptop bag or an airtight container. Be sure to label with the date, recipe name, baking temperature, and baking time. Freeze for up to 6 weeks.
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Then freeze for 1 hour. 1 batch cookie dough. Label a gallon-sized freezer bag with the cookie name, date, and baking directions. Transfer the cookie dough balls to the bag and squeeze out any excess air. Store in the freezer for up to 3 months.
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Place disc inside plastic freezer bag (being sure to press out all the air) and seal. 5. Place bag of dough on baking tray and place in the freezer for 2-3 hours until firm and frozen. 6. Once firm, you can remove the bag from the baking tray and store the bag upright in the freezer wherever it fits. Freeze up to 1 month.
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Step 2: Combine Dry and Wet Ingredients. Now, sift the dry ingredients into the bowl of your stand mixer, or if you're using an electric hand mixer, into a separate large bowl. Then, add granulated sugar, room temperature unsalted butter, eggs, and a splash of vanilla extract to the bowl.
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Preheat the oven to 350 degrees. Line a cookie pan with parchment paper or a baking mat and set aside. Whisk together the flour baking powder, and salt in a medium bowl or measuring cup. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar.
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4. Cookie Sticks. Knead ¼ cup all-purpose flour into the sugar cookie dough. Place the dough on a sheet of parchment paper. Roll out dough into a rectangle, cut into sticks, and bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the edges start to turn golden brown. (No need to separate the sticks before baking.)
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Roll the dough into balls and put them on a cookie sheet that has been lined (they can be close together). Put the tray in the fridge for 30-60 minutes so the cookies can harden. Remove the dough balls from the fridge and put them in a bag that can be frozen. Put the date and how to bake it on the bag.
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Use your fingers to press sprinkles into any bare spots. Wrap log in plastic wrap, and chill a minimum of 4 hours. To bake, preheat oven to 375 degrees. Then, cut log into 1/2″ slices, and space slices 2″ apart on baking sheets. Bake 10-12 minutes, or until edges are golden brown.
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Divide the dough into 3 sections and on a floured working surface roll the dough to 1/3 inch thick. Using a cookie cutter, cut out shapes of the dough with your desired cutter (s) and place the cookies on the prepared baking sheet 1½ inches apart.
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Chill the cookies - Place cut cookies on a wax paper lined-baking sheet and freeze until firm. Stack 'em up - Stack layers of cookies between parchment in an airtight container. Seal and freeze - Place plastic wrap over the cookies and seal the container firmly. Freeze for up to 1 month.
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How to make Edible Sugar Cookie Dough. A full printable version of this recipe with ingredient measurements is available at the bottom of this post. STEP ONE: Preheat your oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Place the flour on the baking sheet in an even layer, and bake for about 5-6 minutes.
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Preheat your oven and space out the still-frozen dough balls on your baking sheet, all according to your chosen recipe—you don't need to increase the oven temperature or the spacing between dough scoops. Just plan to add 1-2 minutes to the overall baking time—12-13 minutes instead of 10-11, for instance.
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Generally speaking, sugar cookie dough can be stored in the freezer for up to 3 months. After that, the quality may start to decline. Thawing frozen cookie dough. When you are ready to make that batch of cookies, just remove your dough from the freezer and allow it to thaw in the refrigerator overnight or for a few hours (until it becomes pliable).
