How to Freeze Cookie Dough
Learn how to freeze cookie dough so that you can always have fresh-baked cookies any time you want.
Equipment
- 1 baking sheet
- 1 sheet parchment paper
- 1 cookie scoop
- 1 - 2 airtight containers
Ingredients
- 1 batch cookie dough
Instructions
- Line your baking sheet with parchment paper.
- Take your prepared cookie dough and portion out into equal-sized balls.
- Place the cookie dough on the baking sheet close together, but not touching,
- Freeze the cookie dough on the baking sheet for 1 - 2 hours, or until the outside is frozen and firm.
- Place the frozen cookie dough in an airtight container and store in the back of your freezer for 4 - 6 weeks.
- Take out as many cookies as you'd like to bake and bake them at 20F/15C lower than the original recipe states and add an additional 1 - 3 minutes to the baking time.
Notes
- This method is particularly great for drop cookies like coconut chocolate chip cookies, pumpkin snickerdoodles, and white chocolate cranberry oatmeal cookies.
- If your recipe calls for chilling in the refrigerator before baking (and even if it doesn't), you should let your cookie dough chill before portioning out and freezing because this allows the dough to develop the flavors which cannot happen while the dough is frozen.
- Roll the cookies in any coating only before you are ready to bake. You may need to allow the dough to thaw for a few minutes to allow the coating to adhere to the dough. Conversely, if you want to top your cookies with more chocolate, nuts, etc. do so before you freeze the dough on the baking sheet.
- Slice and bake cookies are best when frozen in it's log form. Cover in plastic wrap and then store in an airtight container. It is easiest to slice them when they are a few minutes thawed.