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Don't want to bake everything at once? You don't have to. Most cookie doughs freeze beautifully for up to a year, which means future-you gets fresh cookies on demand.Scoop the dough into portions as instructed in the recipe above.
Carefully place the dough balls in flat large zip-top bag. Arrange them in a 4- or 5-inch square with the edges of the cookies slightly touching. Freeze flat so they form a single individually portioned block. Once frozen, you can snap off exactly how many cookies you want to bake, saving the rest for a rainy or sunny day.After following the recipe above, let the cookies cool completely. Store them in an airtight container or freezer bag. If stacking, place wax or parchment paper between each layer. Freeze for up to 2-3 months for the best texture. To serve, thaw at room temperature. Most cookies bounce right back, especially butter-based cookies.If you want a freshly baked feeling popping them in the oven for a few minutes will spruce them back up. Or my favorite trick, letting them thaw, then placing them in the microwave, on a microwave safe plate or container for 10 to 15 seconds to set them warm and chewy again.In a pinch, you can swap distilled white vinegar, citric acid or lemon juice to have similar effect on your cookies to your cream of tartar. Although this is not a 1:1 swap for cream of tartar.1/2 teaspoons citric acid=1 teaspoon cream of tartar
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