Last year I baked, and ate, and ate, and baked, and fell in love with a cookie.
A simple cookie with way too long of a name.
A cookie that makes me think of snow and pine trees and cozy quilts.
A cookie that isn't going to win any beauty pageants, but has what matters most- it's crazy delicious.
This year was going to be the year to bake White Chocolate Cranberry Cream Cheese Snickerdoodles.
Then my cookie scoop broke.
Don't go messing with my cookie scoop.
Plan B was stolen right from the mind of Jami Nato.
Cookie dough to go.
Brilliant, right? Because the homely looking, delicious tasting, too many words in the title, cookie could have been passed over in the vast sea of holiday treats that find their way into our parties, doorsteps, and offices.
Cookie dough to tuck in your fridge or freezer, to bake at your leisure, say when you are in need of eating some Christmas-is-already-over feelings, however would be a welcome delight.
Meet White Chocolate Cranberry Cream Cheese Snickerdoodles version 2.0:
A sleeker name.
A cute package.
Same glorious insides.
You might just feel the need to save a batch for yourself, you know, for quality control, and safety testing issues.
Each snickerdoodle pouch makes three dough rolls. Each dough roll makes one dozen cookies.
I was able to bust out twelve in one naptime. With multiple jalapeno Cheeto breaks in between, obviously.
With no cookie scoop, and one oven, baking twelve dozen cookies would have taken me twelve dozen years.
The dough plan is SO MUCH BETTER.
Happy dough rolling.
Download the printable labels here.