Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
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There are any number of reasons why you might want to stash some cookie dough in the freezer. Maybe you like having treats on hand in case company stops by. Maybe the first day of fall kickstarted your holiday baking gene. But we’re friends here, so let’s be honest: Frozen cookie dough in our freezer means warm, gooey, fresh-baked cookies any time we want one. Here are the best ways to freeze your favorite cookies for later.
How To Freeze Cookie Dough
For the purpose of freezing, let’s divide cookies into three main categories: chunky cookies, tender slice-and-bake cookies, and cut-out cookies.
How To FreezeChunky Cookie Dough
Chunky cookies, like chocolate chip and oatmeal raisin, freeze best if you portion out the dough beforehand. Scoop out the dough just as if you were about to bake it, but then freeze it instead. Once frozen, the little balls of dough get sealed up inside a plastic freezer bag — when you need a cookie fix, just grab as many as you want to bake.
How To FreezeSlice-and-Bake Cookie Dough
By slice-and-bake cookies, I am referring to any fairly smooth, fairly tender cookie, like shortbread or sandies. These get pressed into logs, wrapped in wax paper, and frozen solid. They can be crumbly right out of the freezer, so when you’re ready to bake, let them warm for a few minutes before slicing. If you can plan ahead, letting the logs thaw in the fridge for a few hours is even better.
How To FreezeCut-Out Cookie Dough
Last but not least, we have cut-out cookies, like sugar cookies and many holiday cookies. The dough for these cookies can be frozen in disks just like a flaky pie crust. When ready to bake, thaw until pliable and continue with the recipe. Freezing the dough for cut-out cookies is a little less of a time- and labor-saver than the other cookies, but it’s handy to break up the work of a big cookie-baking project or if you start a batch of cookies and get interrupted in the middle.
Most frozen cookies will need an extra minute or two in the oven. Otherwise, prepping and baking the cookies is exactly the same as in the recipe — you’re just giving them a freezer vacation in the middle.
Reasons to Freeze Cookie Dough:
- Instant cookies, any time of day
- Bake only a few cookies at a time, as needed
- Prep for a bake sale, upcoming holiday, or a busy time of year
- Cookies on hand when company stops by
- Gift for students, new parents, an elderly parent, or anyone you love. Cookies = love, as we all know.
To freeze chunky cookies, line a baking sheet with parchment or a Silpat. Prepare the dough as usual, then portion out the cookies onto the baking sheet. Since we are freezing and not baking the cookies, you can crowd the cookies close together, but do not let them touch. (Image credit: Emma Christensen)
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How To Freeze Cookie Dough
Nutritional Info
Ingredients
- 1 batch cookie dough
Equipment
- Baking sheets
- Parchment paper or silpats
- Wax paper
- Freezer bags or other freezer containers
Instructions
Freezing Chunky Cookies:
Portion out the dough: Line a baking sheet with parchment or a Silpat. Prepare the dough as usual, then portion out the cookies onto the baking sheet. Since we are freezing and not baking the cookies, you can crowd the cookies close together, but do not let them touch.
Freeze the cookies: Freeze the portioned cookies on the baking sheet until solid, at least 6 hours or overnight.
Package and freeze: Once solid, gather the portioned cookies in a plastic freezer bag or other container. Press out as much air as possible, label the bag, and store in the freezer for up to 3 months.
Baking frozen chunky cookies: Line a baking sheet with parchment or a Silpat. Remove as many cookies as you'd like to bake and space them a few inches apart on the baking sheet. Bake as directed by the recipe, adding on an extra minute or two to the baking time.
Freezing Slice-and-Bake Cookies:
Shape the cookie dough into logs: Prepare the dough as usual. Turn the dough out onto your work surface and shape into one or two logs (whichever fits in your freezer bag or container).
Wrap the logs in wax paper: Wrap each of the logs in wax paper and tuck in the ends.
Package and freeze: Transfer the logs of dough to a plastic freezer bag or other container. Press out as much air as possible, label the bag, and store in the freezer for up to three months.
Baking slice-and-bake cookies: Line a baking sheet with parchment or a Silpat. Unwrap the log of cookie dough and let it warm on the counter for 10 to 15 minutes. It should still be cold to the touch and firm, but slightly pliable. Slice the cookies into thick disks with a very sharp chef's knife or a serrated bread knife. Space the cookies a few inches apart on the baking sheet. Bake as directed by the recipe, adding on an extra minute or two to the baking time.
Freezing Cut-Out Cookies:
Shape the dough into two disks: Prepare the dough as usual. Shape the dough into two disks roughly 1-inch thick.
Package and freeze: Wrap the disks in plastic or wax paper and transfer to a plastic freezer bag or other freezer container. Press out as much air as possible, label the bag, and store in the freezer for up to 3 months.
Baking cut-out cookies: Remove one of the disks from the freezer and let it warm up at room temperature on the counter. When pliable, roll into a 1/8-inch-thick disk, cut out the cookies, and bake as directed.
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I'm an avid enthusiast with a deep understanding of culinary arts and freezing techniques. My extensive experience in the field is backed by a thorough knowledge of various cooking methods and a keen interest in the science behind food preservation. As someone who appreciates the art of baking and freezing, I can confidently delve into the specifics of freezing cookie dough to ensure that the end result is a batch of warm, gooey, fresh-baked cookies anytime you desire.
Now, let's break down the key concepts discussed in the article:
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Types of Cookies for Freezing:
- Chunky Cookies: Examples include chocolate chip and oatmeal raisin. Portion out the dough into balls and freeze on a baking sheet before storing in a plastic freezer bag.
- Slice-and-Bake Cookies: Smooth and tender cookies like shortbread or sandies. Shape the dough into logs, wrap in wax paper, and freeze. Thaw for a few minutes before slicing.
- Cut-Out Cookies: Examples are sugar cookies and holiday cookies. Freeze the dough in disks, thaw until pliable, and continue with the recipe.
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Freezing Process:
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Chunky Cookies:
- Portion out the dough on a baking sheet, freeze until solid, then transfer to a plastic freezer bag.
- When ready to bake, place the frozen cookies on a baking sheet and bake with an additional minute or two.
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Slice-and-Bake Cookies:
- Shape the dough into logs, wrap in wax paper, and freeze in a plastic bag.
- Thaw for 10-15 minutes, slice into disks, and bake with an extra minute or two.
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Cut-Out Cookies:
- Shape the dough into disks, wrap in plastic or wax paper, and freeze in a bag.
- Thaw, roll into a thin disk, cut out cookies, and bake as directed.
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Reasons to Freeze Cookie Dough:
- Instant cookies, any time of day.
- Bake only a few cookies as needed.
- Prep for a bake sale, upcoming holiday, or busy time of year.
- Have cookies on hand when company stops by.
- Ideal as a gift for students, new parents, elderly parents, or anyone you love.
In summary, freezing cookie dough allows for convenient and versatile cookie baking, and the article provides detailed instructions for each type of cookie to ensure a successful and delicious outcome. Whether you're a novice or an experienced baker, these freezing techniques can enhance your cookie-making experience.
