Freezing and Unfreezing Cookie Dough

Sometimes, you just make too much cookie dough. Or you make enough because you know you’ll bake it later. Whichever the case, freezing cookie dough is bound to be a necessity eventually. But how do you properly freeze cookie dough? And more importantly: how do you bake frozen cookie dough? Don’t worry: we’ve got the answers for you.

Freezing cookie dough does not mean putting a bowl in the freezer until you’re ready to use it. Instead, you’re going to treat it as if you were baking the cookies. And that means treating all types of cookies in different ways.

Freezing Drop Cookies

For your usual chocolate chip and other drop cookies, take a cookie scoop (we recommend this one from our friends at Toque Blanche) and place the balls on a parchment-paper-lined sheet. Put them in the freezer uncovered until they’re firm, then switch them into an airtight container or Ziploc bag. You can freeze them for up to six weeks—but let’s be honest, you’ll probably bake them before then (I certainly do!).

If you’re freezing cookies that are usually coated in sugar, like snickerdoodles, don’t freeze after you’ve rolled them! Instead, freeze the dough like you would normally. When it comes time to coat in sugar, let them thaw and soften overnight so the sugar sticks.

Freezing Slice-and-Bakes

Slice-and-bake cookies have a different texture than drop cookies, which means you’ll have to freeze them differently, too. Rather than scooping into balls, work your dough into thick logs and wrap them tightly in plastic wrap or wax paper. Because of its flakey texture, it may crumble if you slice into them right after taking out of the freezer. Let them thaw first in the fridge, then cut.

Freezing Cut-Out Cookies

It doesn’t get easier than freezing cut-out cookies. Simply roll out the dough (we love this rolling pin, also from Toque Blanche!), then place the flattened dough in the freezer. When you’re ready to bake, simply take them out and bake them as per usual.

Freezing Already-Baked Cookies

If you’ve made cookies and can’t devour them in one sitting, you can freeze cookies that have already been baked. Just place them in airtight containers and freeze for up to a month. When you’re ready to devour, remove them and let them thaw. Drop cookies can be warmed up in the oven at 300°F for five-to-seven minutes.

How to Bake Frozen Cookie Dough

Generally, you can let frozen dough thaw overnight and then work with it as the recipe details. But if you just can’t wait to eat it (no judgement!) or are invited to a last-minute potluck, preheat the oven to about 20°F less than the recipe says. This way, the dough will melt and spread out as you’d like, allowing for an even bake instead of crisp edges and undercooked middles. To summarize: any type of cookie can be frozen and thawed, leaving you with delicious treats whenever you want them. Happy eating!

1 Comment

  1. I usually freeze cookies if I make a big batch…so I don’t eat them all at once! 😉

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