How To Freeze Cookie Dough

Chocolate, Cookies, Desserts, DIY

I would like to confess something to you all: I use to be anti-freezer.

I didn’t like the idea of freezing food. I have no idea why. It sounded stale and not “fresh.” I was also a very single person for a long time and really had no need to freeze anything. But I’ve since found my freezer to be a true gift. I freeze all sorts of things: sauces, cakes, muffins, pie crust…and cookie dough!

I always get questions about why I scoop cookie dough so close together. People ask me if I bake them that close together. NO, SILLY! If I did that it’d be one gigantic cookie (not a terrible thing).

I scoop them out because I usually make a double batch of cookies and freeze most of the recipe for later use. It always comes in handy when people come over or we have a party to go to. I can usually reach in my freezer, bake off some cookies and have something to bring.

Here how I freeze cookie dough:

STEP 1: Make the cookie dough. Now this works best with cookie that needs to be scooped out and baked. It can work with, say, shortbread but those are different directions all together.

STEP 2: Per the instructions, I transfer it to the fridge to chill for 1 hour. You can chill it for longer, it just gets tougher to scoop out the colder the dough gets. So I always say an hour is good. This will also depend on your recipe.

STEP 3: Scoop out balls of cookie dough. My favorite cookie scoop is this medium-sized ice cream/cookie scoop from OXO. It’s the perfect size. It measures about 1 1/2 tablespoons.  It makes it super easy.

The edges of this cookie scoop are very sharp, so it easily cuts into cold cookie dough.

I place the scoops right onto a parchment-lined baking sheet and I place them super close together, though none of them are touching.

STEP 4: BAKE..OR FREEZE. If I’m baking the cookies, I’ll line another baking sheet with parchment paper and just transfer about 6 cookies to the tray and stick it in the oven. While those cookie are baking, I’ll usually transfer the cookies to the fridge, especially if it’s a hot day.

It makes the baking process much easier because once the cookies are done, I line another baking sheet and keep going. I reuse the parchment and baking sheet, I just allow it to cool a bit before adding the cookies to them.

STEP 5: To freeze, I transfer the cookie sheet to the freezer and let the cookie dough balls chill for about 1 hour. You want the exterior of the cookie dough ball to become super cold and solid so when you put them on top of each other they don’t stick. This is called flash freezing.

After the cookie dough balls are super firm on the outside, I transfer them to a reusable freezer-safe bag or container. I stick a label on it with the date and what they are (you’ll forget!) and that’s it!

All cookies require a few extra minutes in the oven when baking them straight from the freezer. But it’s so nice (and dangerous) to be able to bake a few cookies whenever you want one or two vs. a whole batch.

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20 Comments

  • Reply Mitchel June 15, 2018 at 6:34 am

    I’ve been doing this for years and swear by it. I make a large batch of cannabis infused cookies once a month for my chronic pain. I like to freeze the balls in a freezer ziplock gallon bag then each day I grab one and throw it in the toaster oven for 12 minutes for a quick and tasty, fresh baked edible. I tell everyone I know to use this method.

    • Reply Jerry Perez July 2, 2018 at 2:01 pm

      Mitchel,
      Would you mind sharing your recipe for your cannabis infused cookies? I too suffer from chronic pain.

  • Reply Jes June 15, 2018 at 6:44 am

    I just did this with your bourbon chocolate chip cookies for Father’s Day. awesome recipe! 🙂

  • Reply Carissa Nelson | Spoonful of Easy June 15, 2018 at 7:39 am

    I love these tips to freeze it! Cookies on demand is totally my style!

  • Reply Kathy Kelly June 15, 2018 at 9:48 am

    Thank you for tips on freezing cookie dough. I dont make cookies anymore because its just too too much, Now I can make, freeze and bake. THANK YOU.

    • Adrianna Adarme
      Reply Adrianna Adarme June 15, 2018 at 10:26 am

      I feel this. I do this for the blog a lot. If I’m testing recipes, I freeze a lot of the leftover stuff so I have it doesn’t go to waste. 🙂

  • Reply Susan June 15, 2018 at 10:54 am

    I do this for virtually all my cookies. It is especially important if you are having a party – you can serve different kinds and people think you are a domestic goddess because they think it is so hard and you have been slaving.

  • Reply Ellen S June 15, 2018 at 5:18 pm

    I love this tip! Would you be able to freeze your salty vanilla bean sugar cookies? And if so, do you add the coating before you freeze? THANK YOU!

  • Reply Faith Ison June 15, 2018 at 7:14 pm

    Lovely! I just made like 300 cookies for my sisters graduation open house next week, and I baked before freezing… this will be good to keep in mind for future.

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  • Reply Hofterzielbeek June 16, 2018 at 6:00 am

    Oh my goodness! These cookies are mouth watering. Thanks for sharing. 🙂

  • Reply Healthy Kitchen 101 June 17, 2018 at 8:24 pm

    Such a nice idea!
    So when you take those frozen cookie dough out from the fridge, you will bake them in the scoop shade or you will make them into the round shape before baking?
    – Natalie Ellis

  • Reply Ronda June 19, 2018 at 9:24 am

    Yes!!! Cookies when you want them is the best. And has saved my yes, I’ll bring dessert offer many times. My friends and I have a started a cookie dough exchange at Christmas where we all leave with 6 dozen different types of dough and all we have to do is bake what we need or want. It is always so much fun and a great way to try multiple kinds of cookies.

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