I did a little experiment recently. I used my mumi&bubi trays to freeze chocolate chip cookie dough. Here’s how I did it:
- Made my FAVORITE , pretends-to-be-healthy cookie dough recipe (whole wheat flour and rolled oats).
- I baked a dozen cookies right away and spread the rest of the dough into my mumi&bubi trays using a silicon spatula.
- Froze the cookies overnight.
- Removed the dough from the trays and put it into a freezer bag. This is where I had a little trouble. The dough didn’t “pop” out of the trays like purees usually do—I had to use a knife to get them out. I think it’s because the dough is so sticky. Maybe I should have oiled them first?
- Baked my perfectly sized little lumps of dough as needed (or ate them straight out of the bag).
In the end, I was really happy with how the frozen dough turned out, but the process was a bit more arduous than I had hoped (difficult dough removal combined with sticky handwashing of the trays). Do you have a trick you use to freeze cookie dough?