Baking & Desserts
5 cookie recipes to freeze and bake later
Ginger Molasses Crinkle Cookies
Photography by Matthew Kimura
Image by: Ginger Molasses Crinkle Cookies <br> Photography by Matthew Kimura
Baking & Desserts
5 cookie recipes to freeze and bake later
These make-ahead cookie recipes allow you to freeze the dough, so you can bake a batch of cookies when the timing is right.
Ginger Molasses Crinkle Cookies
by The Canadian Living Test Kitchen
Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cook Book, show that ginger cookies have been a favourite for generations.
Ingredients:
1-1/4 cups (300 mL) granulated sugar
2/3 cup (150 mL) vegetable oil
1/4 cup (50 mL) fancy molasses
1 egg
1-3/4 cups (425 mL) all-purpose flour
1-1/2 tsp (7 mL) ground ginger
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
Preparation:
In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.
In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.
Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)
* Tip: You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients.
More delicious and freezable cookies to save you time:
Vanilla Mitten Sugar Cookies
A mitten shaped cookie cutter gives these cookies some extra holiday cheer.
Chocolate Pretzel Cookies
You can freeze these cookies for up to 3 weeks before baking to make the holiday rush a little easier.
Sugar-Coated Pear Cookies
Butter cookies in a fun pear shape will add style to any Christmas cookie swap.
Gingersnap Cookies
A holiday classic made in a flash when you use these make-ahead tips.
Bonus video: Scoop & Freeze Double Chocolate Chip Cookies
You can freeze these cookies individually and bake them fresh whenever you want. Our Food Director Annabelle Waugh shows you how to make these cookie like a pro, and shares expert tips on more ways to enjoy them.
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Ginger Molasses Crinkle Cookies
by The Canadian Living Test Kitchen
Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cook Book, show that ginger cookies have been a favourite for generations.
Ingredients:
1-1/4 cups (300 mL) granulated sugar
2/3 cup (150 mL) vegetable oil
1/4 cup (50 mL) fancy molasses
1 egg
1-3/4 cups (425 mL) all-purpose flour
1-1/2 tsp (7 mL) ground ginger
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
Preparation:
In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.
In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.
Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)
* Tip: You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients.
More delicious and freezable cookies to save you time:
Vanilla Mitten Sugar Cookies
A mitten shaped cookie cutter gives these cookies some extra holiday cheer.
Chocolate Pretzel Cookies
You can freeze these cookies for up to 3 weeks before baking to make the holiday rush a little easier.
Sugar-Coated Pear Cookies
Butter cookies in a fun pear shape will add style to any Christmas cookie swap.
Gingersnap Cookies
A holiday classic made in a flash when you use these make-ahead tips.
Bonus video: Scoop & Freeze Double Chocolate Chip Cookies
You can freeze these cookies individually and bake them fresh whenever you want. Our Food Director Annabelle Waugh shows you how to make these cookie like a pro, and shares expert tips on more ways to enjoy them.
Page 1 of 1
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