Can you freeze cookie dough? Absolutely! Everything you need to know about how to freeze cookie dough is right here!
Why You Should Freeze Cookie Dough
Freezing baked cookies and cookie dough is a simple time saving hack! You have no idea how many times I've been saved by having frozen cookie dough ready to bake.
It works for emergency situations like kids having a playdate, an unexpected visit from family or when you need to take something over to your neighbor. It's also a great way to get ahead for Christmas cookie season.
For freshly baked homemade cookies anytime, the dough is already made and ready to be baked. That means no mixing and no cleaning up bowls and spatulas.
Really, the only thing you might need to clean is your cookie sheet and even then, I would suggest you use parchment paper so there's nothing to wash at all! But first, let's talk baked cookies.
How to Freeze Baked Cookies Without Freezer Burn
Cookies that freeze well are sturdy types of cookies such as oatmeal cookies, biscotti, gingersnaps and undecorated cut-out cookies. Cookies that do not freeze well include delicate cookies such as meringue cookies and florentines.
Make sure your freshly baked cookies are fully cooled and at room temperature before freezing. This will avoid trapping any moisture that may cause freezer burn.
Store the cookies in layers in an airtight freezer safe container. You don't want them to stick together, so lay them flat and do not overlap. Place parchment or wax paper between each layer of cookies.
Alternatively, wrap each cookie individually in plastic wrap and store them together in an airtight container. Frozen cookies can last up to three months.
Freezing Chocolate Crinkle Cookies
Can you freeze crinkle cookies? Yes, but it's best to freeze the cookie dough rather than baked cookies for anything coated in powdered sugar.
However, you can still freeze baked crinkle cookies in a single layer in an airtight container. Once thawed, just give them a quick refresh by sprinkling with more powdered sugar.
How to Freeze Decorated Sugar Cookies
Freezing cookies with royal icing or decorated cookies can be tricky, so I recommend freezing them undecorated in layers separated but parchment in an airtight container. Let them thaw completely before decorating.
If you do want to freeze iced cookies, be sure the icing is completely dry. I let mine dry overnight to be safe. Then freeze them in layers as described. However, keep in mind that raised icing decorations can break off and icing colors may bleed while thawing.
Freezing Cookie Dough
The best way to freeze cookie dough depends on the type of cookie recupe you are making. Below are four common types and the best freezing method for each.
Drop Cookie Dough
Drop cookies are those you would "drop" onto your cookie sheet with a scoop or tablespoon. This type of cookie dough freezes beautifully!
Examples: classic chocolate chip cookies, Reese's Pieces double chocolate cookies.
Freezing: Scoop and drop cookie dough onto a large sheet pan (or several smaller pans). Place them close togehter since you are not baking them. If you have the freezer space, you can wrap the entire tray in plastic wrap tightly twice and store directly on the sheet pan. This is a quick option but may not be practial if you'll need your baking pan.
If you don't have the space, freeze the scooped dough for about 30 minutes or until very firm. Then transfer the cookie dough balls into a labeled freezer bag, seal and press out any air. Lay flat in your freezer.
You can also use plastic containers and layer the dough between sheets of parchment or wax paper.
Baking: Remove the number of frozen cookies you want to bake and place them on a parchment-lined cookie sheet, giving them enough space to spread. Bake as directed in the recipe. There's no need to thaw but you may need to add 2-3 extra minutes to the baking time.
Slice-and-Bake Cookies
These are cookies you would shape into a log first and then slice and bake.
Examples: holiday swirl cookies, pinwheel cookies, naan khatai, shortbread cookies.
Freezing: Shape the dough into a log and wrap it in wax or parchment paper and then plastic wrap tightly over it. Label it with the date and freeze.
Baking: Logs need to thaw either on the counter until pliable or in the refrigerator overnight. Slice the cookies with a sharp knife and place them on a parchment-lined cookie sheet, giving them enough space to spread slightly. Bake as directed on the recipe.
Rolled cookies
Rolled cookies are the ones you have to roll into a ball with your palms. Most of the time, it's because these cookies are then coated with something like sugar or cinnamon before baking.
Examples: gingersnap cookies, snickerdoodles, chocolate crinkle cookies
Freezing: Scoop out the dough into even portions and roll into a balls. Lay them out on a parchment-lined sheet pan and either wrap the entire pan twice and tightly with plastic wrap.
Alternatively, freeze the dough balls until firm then transfer the balls to an airtight plastic container or a freezer bag. Do not add the coating before freezing.
Baking: When you are ready to bake, pull out the number of frozen dough balls you want to bake and roll them in their coating. There's no need to thaw. Just bake according to the recipe.
Cut-Out Cookies
This dough is rolled out and then cut into shapes with a knife or cookie cutters.
Examples: sugar cookie dough, gingerbread cookies, chocolate peppermint sugar cookies
Freezing: There are three ways to freeze this dough.
- Shape the dough into a flat disk about 1 inch thick. Double wrap with plastic wrap and label with the date.
- Roll the dough to your desired thickness and place it on a parchment-lined baking sheet, double wrapped in plastic. Do not cut. Layer rolled out dough on same sheet using parchment between layers.
- Place cut out dough on cookie sheets and double wrap with plastic.
Baking: Let the dough thaw only to the point where you can start rolling it out. Roll it out to ¼ inch thickness and make your cut outs. To prevent spreading, chill the cut outs one more time before baking for either 30 minutes in the refrigerator or 15 minutes in the freezer. Bake as directed in your recipe.
In general, you can freeze cookie dough for up to 3 months. Do you have other cookie time saver tips? I'm sure my other readers would love to hear about it. Share them in a comment below.
How to Freeze Cookie Dough
Need to save some time baking? Everything you need to know about freezing cookie dough is right here!
Materials
- plastic freezer bags or saran wrap or freezer containers
- feezer sized baking sheets
- parchment paper or wax paper
Instructions
For drop cookies:
- Line a sheet pan (a size that will fit in your freezer) with parchment paper or wax paper.
- Portion out the dough with a cookie scoop, placing each scoop on the sheet pan.You do not need to space them out because you are not baking them. Place them as close as possible to each other.
- Freeze the cookies by placing the entire tray in the freezer for a few hours or until the cookie dough is firm. Then transfer the cookie dough balls into a freezer bag, seal and lay it flat in your freezer. Be sure to label it with the date. You can stack several bags on top of each other as long as the dough is firm from pre-freezing. Alternatively, you can also use plastic containers and layer the dough between sheets of parchment or wax paper.
- Baking: Remove the number of frozen cookies you want to bake from the freezer and place them on a parchment covered cookie sheet, giving them enough space to spread. Bake as directed in the recipe.
For sliced cookies:
- Shape the cookie dough into a log. Tightly wrap the log in wax paper and twist and tuck the ends.
- Place the entire log in a plastic bag or wrap the log tightly in plastic wrap.
- Baking: Logs need to thaw either on the counter until pliable or in the refrigerator the night before. Slice the cookies with a sharp knife and place them on a parchment paper covered cookie sheet, giving them enough space to spread a little. Bake as directed on the recipe.
For coated cookies:
- Line a sheet pan (a size that will fit in your freezer) with parchment paper or wax paper.
- Scoop out these cookies into even portions and roll each one into a ball using the palms of your hands.
- Place each ball on the sheet pan as close as possible to each other. You should not coat the balls in anything.
- Freeze the cookies by placing the entire tray in the freezer for a few hours or until the cookie dough is firm. Then transfer the cookie dough balls into a freezer bag, seal and lay it flat in your freezer. Be sure to label it with the date. You can stack several bags on top of each other as long as the dough is firm from pre-freezing. Alternatively, you can also use plastic containers and layer the dough between sheets of parchment or wax paper.
- Baking: When you are ready to bake, pull out the number of frozen dough balls you want to bake and roll them in their coating. There’s no need to thaw. Just place them on your parchment lined cookie sheet and bake according to the recipe.
For cut out cookies:
- Shape the dough into a flat disk about 1 inch thick. Double wrap it with plastic wrap and label it with the date. Freeze.
- Baking: Let the dough thaw only to the point where you can start rolling it out. Roll it out to ¼ inch thickness and make your cut outs. Bake as directed in your recipe.
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