Makes 45 cookie dough balls about 1 Tablespoon size

Additional ingredients for baking day:

Granulated sugar

How to freeze:

1. Chill dough in fridge for at least 1 hour and up to 2-3 days.

2. Remove from fridge and let sit at room temperature for 10 minutes, or up to 30 minutes if the dough chilled for longer than 2 hours.

3. Roll dough in balls, about 1 Tablespoon each, and place on cookie sheet next to each other.

4. Do not roll in sugar at this stage. Cover cookie sheet and return to fridge (or freezer) to chill until firm, at least an hour.

5. Remove cookie sheet from fridge and place dough balls into the labeled gallon bag; zip shut removing as much air as possible and place in freezer for up to 3 months.

How to bake:

1. Let sit at room temperature for 30 minutes to thaw.

2. Then roll the dough balls in granulated or coarse sugar.

3. Place the sugared dough balls three inches apart on cookie sheet lined with parchment paper or silicon baking mat.

4. Bake at 350 for about 10-11* minutes until edges look just set. If the cookies are not spreading and cracking on top, remove the cookie sheet from the oven and gently bang it on the counter a few times to loosen the cookies, then return to over for another minute. *Reduce time by one minute if baking from fresh.

5. Remove from oven and allow cookies to sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Keep cookies covered to retain freshness up to 1 week.