Freezer Sweets!

In an effort to save money and have readily available treats on hand, I began freezing different flavors of cookie dough. We currently have molasses, snickerdoodle & dark chocolate-oatmeal-raisin in the freezer. The yummy milk chocolate-Heath toffee cookies were consumed last week.
Prepping the dough for the freezer is a great job for little hands, too. I scoop uniform balls with my cookie scoop and let the boys roll them and place on the parchment lined cookie sheets. They love to roll the snickerdoodles in the cinnamon-sugar, too. I pop the whole sheet in the freezer until the dough is chilled. Just label some freezer bags and pop the frozen cookies in there.
This morning we made some impromptu snickerdoodles for T's lunch as he is not partial to the jam thumbprints that were on the cake stand.
Here is an excellent recipe for snickerdoodles from allrecipes. The almond extract adds a wonderful depth to the classic taste.

Tanya's Snickerdoodles
Ingredients
3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1/4 cup milk
1 tablespoon vanilla extract
1 teaspoon almond extract
3 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons brown sugar

Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a shallow bowl or saucer, stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for about 8 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.