Recipe reprinted with permission from FULL BELLY © 2014 Tara Mataraza Desmond, Running Press, a member of the Perseus Books Group.
Bake some of the cookies and freeze some of the dough to bake later. This comes in handy if you're having an especially queasy day and you've found ginger to be an antidote. After you roll the dough into balls, place them on a baking sheet (or any surface that will house the cookie dough balls in a single layer and fit in your freezer) and set it in the freezer until the dough is very firm, at least 30 minutes. Transfer the frozen dough balls to an airtight container or a resealable plas-tic freezer bag. Store them in the freezer for up to 3 months. To bake the frozen dough, set the balls on a parchment-lined baking sheet about 2 inches/5 cm apart and bake in a 350°F/175°C/Gas 4 oven for about 15 minutes. Store in an airtight container for up to 2 weeks.