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How To Freeze Cookie Dough

How To Freeze Cookie Dough

  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 mins
  • Yield: 1 serving

Description

My best tips for how to freeze cookie dough — either in individual dough balls, larger dough disks, or in cut-out dough shapes. See notes above about what types of cookie dough do/don’t freeze best, as well as how to bake frozen cookie dough.


Ingredients

  • cookie dough

Instructions

To Freeze Unbaked Cookie Dough Balls:

  1. Form the dough balls.  Use a cookie scoop or a spoon to form the correct size/shape of dough balls for your recipe.
  2. Place on a parchment-lined baking sheet.  Line a baking sheet (whichever size will fit in your freezer) with parchment paper.  Place the dough balls in a single layer on the baking sheet.
  3. Freeze.  Transfer the entire baking sheet to the freezer and freeze for 3-4 hours, or until the dough balls are frozen.
  4. Transfer to storage bag/container.  Remove the baking sheet from the freezer and transfer the dough balls to a storage bag (either a ziplock or a reusable storage bag) or a food storage container (such as these).  Freeze for up to 3 months.

To Freeze Unbaked Cookie Dough Cut-Outs:

  1. Form the dough discs.  Shape the dough with your hands into a flat 1-inch-thick disc.  Or if you your recipe calls for the dough to be shaped into a log, shape the doug into whatever size/shape of log is required.
  2. Wrap tightly.  Tightly wrap the dough with plastic wrap or reusable beeswrap, making sure that every part of the surface is covered to prevent freezer burn.
  3. Freeze.  Freeze for up to 3 months.  Once you are ready to use the dough, transfer the wrapped dough to the refrigerator and let it thaw for 24-48 hours until it is soft enough to roll/slice.

To Freeze Unbaked Cookie Dough Discs:

  1. Cut out the cookie dough.  Cut out the cookie dough shapes (using cookie cutters, biscuit cutters, etc.) according to your recipe instructions.
  2. Place on a parchment-lined baking sheet.  Line a baking sheet (whichever size will fit in your freezer) with parchment paper.  Place the dough cut-outs in a single layer (not overlapping) on the baking sheet.
  3. Freeze.  Transfer the entire baking sheet to the freezer, and freeze for 3-4 hours, or until the dough is frozen.
  4. Transfer to storage bag/container.  Remove the baking sheet from the freezer and transfer the dough cut-outs to a flat storage container (or any container that will protect the cookies from accidentally getting broken in the freezer), stacking the cookies in layers.  Freeze for up to 3 months.