How to Freeze Cookie Dough
Freezing cookie dough or freshly baked cookies can be a lifesaver - especially around the holidays if you're looking to save on prep time. Learn all the tips and tricks for how to freeze cookie dough for ALL your favorite cookies - like chocolate chip, cut-out cookies, and slice-and-bake.
Servings 1 batch of cookies
Ingredients
- 1 batch of prepared cookie dough
Instructions
How to Freeze Drop Cookies (Chocolate chip, oatmeal raisin, etc)*
- Prepare the cookie dough according to the recipe, chilling the dough if the recipe calls for.
- Form the dough into balls and place on a lined cookie sheet (they can be close together). Place the tray in the fridge for the cookies to firm up for about 30-60 minutes.
- Remove from the fridge and place the dough balls in a freezer-safe bag.
- Write the date and baking instructions on the bag.
- Freeze for up to 3 months.
- When ready to bake, bake the cookies from frozen following the recipe baking instructions. They'll likely need 1-2 minutes longer in the oven.
How to Freeze Cut Out Cookies (Such as gingerbread or sugar cookies)
- Prepare the cookie dough.
- Form into 2 round discs (or however many the recipe calls for), and wrap each disc in plastic wrap.
- Place the dough in a freezer bag and freeze for up to 3 months.
- Thaw the dough overnight in the fridge.
- Roll out the dough and bake according to recipe instructions.
How to Freeze Slice and Bake Cookies (AKA Icebox Cookies)
- Prepare the dough according to recipe instructions.
- Form into a log shape (as the recipe instructs) and wrap in wax paper.
- Place the wrapped log in a freezer bag, close out the excess air, and write the recipe details on the bag.
- Freeze for up to 3 months.
- Thaw the dough overnight in the fridge (do not let the dough warm up to room temperature).
- Unwrap, then slice the cookies and bake according to the recipe instructions.
Notes
For cookies rolled in sugar or powdered sugar, such as snickerdoodles or snowballs, roll in sugar right before baking (ie after freezing).