How To Freeze Cookie Dough 2 Methods

And luckily, it’s easy as pie! Freezing cookie dough is such a terrific way to ensure you’ve always got tasty treats on hand when the mood strikes. It also makes last-minute desserts easy and batch-baking a breeze. Better still, you can bake pretty much any cookie dough from frozen. All you need to do is add a couple of minutes to the oven time. Ready to find out how to freeze cookie dough? Keep reading!

Stocking your freezer with your favorite dough is so simple and super handy. Here are some of the reasons why I try to always keep some on hand:

No time to bake from scratch? Toss the frozen cookies in the oven, and they’re ready 10-15 minutes later. Craving a midnight snack? Take two or three out of the freezer to bake. Last minute bake sale? No problem.Mother-in-law stops by unexpectedly? Dessert’s handled. Need a gift on short notice? Done.

There are countless reasons why freezing your cookie dough is a fantastic idea. Trust me, you’ll be so glad to have them ready to go.

You can totally freeze a big block of cookie dough. Just double-wrap it in plastic and pop it in the freezer. But for convenience, it’s best to portion the cookies and then freeze them. That way, you can pick out just a few and bake right from frozen. To freeze cookie dough balls, you’ll need:

Cookie scoop or spoonBaking sheetParchment paperZiptop bag or airtight container

Once you have your supplies, don’t forget to make your cookie dough!

Portion the cookie dough. The next step is to start scooping. I find it easiest to use a spring-loaded scoop. However, if you don’t have one, you can use a spoon and shape the dough into balls. Note: If your recipe says to chill the dough before baking, be sure to do so before you form the cookie dough balls.
Freeze the dough on a cookie sheet. Place the dough balls onto a parchment-lined baking sheet. It’s best if the baking sheet has a rimmed edge, so the dough doesn’t roll off. Set the baking sheet of cookie dough into the freezer and leave it until they’re firm.
Move the frozen cookie balls into a freezer bag. Take the cookie portions off the baking sheet and put them in an airtight container or freezer-safe, sealable bag. Be sure to label and date it! Tip: If your cookies are supposed to be rolled in sugar or sprinkles, wait until just before baking. Freeze them uncoated for best results.

How to Freeze Cut-Out Cookies

What about cut-out cookies like gingerbread or iced sugar cookies? Since these cookies don’t get scooped into balls, the process is a little different. That said, there are a couple of methods:

Freeze in blocks. Make the dough and wrap it tightly in disks. Be sure it’s smooth and double-wrap for freshness. Then, thaw (in the fridge overnight), roll, cut, and bake when you need them. The disks of dough will stay fresh in the freezer for about three months.
Cut the cookies and freeze them on flat trays before stacking. This method will take up more room, but you can’t beat it for convenience. Make the cookie dough and chill it before rolling. Then roll and cut the cookie shapes in batches. Do just enough to fill cookie trays with the cut-outs flat in a single layer. Freeze the trays until the cookies are solid, then carefully stack them, with parchment paper between, in airtight boxes. Plastic boxes are best to ensure the cookies don’t get damaged. Repeat the steps until all the dough is rolled, cut, and frozen.

I doubt you’ll be able to resist the urge to bake cookies every day. However if you do… Cookie dough lasts in the freezer for at least three months. It needs to be double-wrapped in plastic or wrapped and placed in freezer-safe bags or airtight containers to prevent freezer burn. The cookie dough will still taste fresh after six months if wrapped properly. The trick is to squeeze as much air out of the containers as possible to reduce frostbite. It will also keep the cookies tasting fresh.

Cookie dough can be baked completely thawed, slightly thawed, or straight from the freezer. To thaw: leave the dough in the fridge overnight (still wrapped). Then bake as you would normally, with the suggested oven time on the recipe. To bake from frozen: pull out as many cookies as you need and bake with the oven about 20°F cooler (this method is best for lighter cookies). They should bake in the allotted time but may need an extra few minutes. Alternatively, bake at the same temperature and add an extra few minutes to the baking time (this works well with chunky cookies, like chocolate chip).