Hi Linda. I hope we aren’t too late to help you with the cookies. How long did you refrigerate the dough for? You could try giving it a little time to soften on the counter before beginning to roll it out. Was the dough itself hard/crumbly? I’m wondering if perhaps too much flour was added to the dough on accident? Please feel free to respond with more details and we can try to problem solve. Thanks.

So glad to hear it! Thanks for trying the recipe and leaving a comment. Merry Christmas!

I loved this recipe! Baked it for my neice’s class! Thank you!

Hi! If you plan to bake the cookies on Friday, you could actually store the dough discs in the refrigerator. If you still want to freeze the dough, you have a few options. You can freeze the whole rolled cookie log, wrapped well, for up to 3 months. I recommend letting it defrost in the refrigerator overnight, then adding the sprinkle layer, slicing, and baking as directed. You can also freeze individual unbaked cookie slices. I don’t recommend adding sprinkles if you are planning on freezing unbaked cookies, since many sprinkles will bleed color due to condensation. Freeze the sliced cookies in single layers in an airtight container or freezer zip-top bags for up to 3 months. To bake, let the frozen cookies sit at room temperature while the oven preheats, then add a few extra minutes to the baking time to make sure they’re baked all the way through. (You can also find this information in the tip section of the post.) Please let us know if you have any other questions. Best of luck!

Hi Dani. I’m so sorry to hear you had trouble with the recipe and had to throw your first batch out. Do you remember if you measured the flour by volume with measuring cups or by weight on a scale? The most common reason the dough becomes difficult to work with is because of accidentally adding too much flour and overworking the dough. I know it won’t bring your cookies back but I’d be happy to help you troubleshoot if you think something else might have been the problem. All the best.

Hi Lacey. I’m sorry you had some troubles. Measuring by volume instead of weight is almost always what causes problems with this recipe. Accidentally adding too much flour will make the dough really hard to work with. If you try the recipe again and measure by volume, please let us know how things go. Might help other readers as well. Thanks for your comment. Best of luck!