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How to Roll and Freeze Sugar Cookie Dough

I am making Easter sugar cookies and have way too much dough left over. Is it okay to freeze the leftover dough for use at a later time? If so, how soon should I use it?

That is absolutely a standard practice, especially with sugar cookie dough, which behaves well through the freezing/cooking process. Really, all you're doing is making what, in a bygone age, was called "icebox cookies," and today is called "freezer cookies."

Place your extra dough on the end of a piece of waxed paper or parchment paper. With your hands (you may want to oil them slightly), shape the dough into a log along the edge of the paper. Roll up the log in the paper, twisting the ends to seal. Put the log in a heavy plastic freezer bag and freeze thoroughly. How much dough you have will determine the length of the log (or the number of logs you make), but you don't want the log(s) to be much bigger around than the cookies you want to make, maybe 2-1/2 to 3 inches.

There is no need to thaw the dough. Just unwrap it and cut the log into 1/4-inch-thick slices. Bake on cookie sheets just as you have done with your Easter cookies.

We would use up the leftover dough within about a month; two months at the outside.

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