Ever think about how to freeze cookie dough? Whether it is for drop cookies, slice-and-bake-cookies, and cut-out cookies, we’ve got you covered! Here are some of the best ways for freezing and storing cookie dough.
Unless you absolutely want to bake a few dozen cookies in a day (like I did when writing Hand Made Baking), you’ll want to save the leftover dough. The best way to do so is to freeze your dough – and here’s the post showing how to freeze cookie dough!
Make Some Space for the Cookie Dough!
Having enough freezer space is necessary to complete this task, so a quick rearranging of things will ensure you are able to freeze your prepare cookie dough with ease.
Why You Should Freeze Cookie Dough
Why is this a good idea? Freezing cookie dough prevents waste. It’s also convenient for those moments you’ve a late-night craving for cookies and don’t want to mix together fresh dough, or bake off a batch of 3 dozen cookies.
Having frozen cookie dough on hand is also great for when when you’ve guests coming over for last-minute tea or coffee.
What You’re Going to Need:
- Prepared cookie dough.
- Cookie scoop (optional) – I like to use this, but a couple of spoons or measuring spoons works well too. Depending on the size of the cookie you want (or what the recipe calls for), you’ll want the appropriate scoop for this. I usually default to a medium-sized scoop like this OXO Cookie Scoop that holds about 1 1/2 tablespoons of dough and yields cookies roughly 2 3/4 inches in diameter.
- Large resealable freezer-safe plastic bags- If you haven’t freezer safe bags, double your resealable-bags up. Ensure all the air is out, though!
- Parchment paper or plastic wrap (cling film).
Freezing Drop Cookie Dough
First portion the dough out onto a parchment-lined baking sheet, and place the sheet in the freezer for about 30 minutes, or until the dough rounds are firm. Many recipes will include a step to chill the scooped dough to firm-up, like in my Pistachio Polvorones recipe–this is when you would complete this step.
Transfer the portioned dough to freezer-safe resealable bags (get out all the air to prevent freezer burn) marked with the kind of dough, and the date. Bake the frozen dough, as is, adding on a couple minutes as necessary to the baking time.
Freezing Cookie Dough For Cut-Out Cookies
Prepare the dough, and portion it into two disks (or as per the recipe instructions). Wrap the disks in plastic wrap (cling film), and place each disk in freezer-safe resealable bags marked with the kind of dough and the date. Defrost each disk in the refrigerator before you’re ready to roll, cut, and bake as per your recipe instructions.
Storing Cookie Dough for Slice-And-Bake Cookies:
Prepare the dough and roll into two 9-inch/23-cm logs (or as per the recipe instructions) on parchment paper or plastic wrap, twisting the ends shut.
Place each log in large freezer-safe resealable bags marked with the kind of dough, and the date. Frozen dough logs are easier to slice if defrosted at room temperature for a few minutes before baking.
Get all the Air Out of the Freezer Bags to Prevent Freezer Burn on Your Cookie Dough
Make sure to get all the air out of the freezer bags you store the dough in– this will prevent freezer burn.
How to Bake Frozen Cookie Dough
When using frozen dough, you’ll likely need to add a couple of minutes to your usual baking times (slice-and-bake cookies can be an exception to this, depending on the recipe).