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:
- Form the dough balls. Use a cookie scoop or a spoon to form the correct size/shape of dough balls for your recipe.
- 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.
- Freeze. Transfer the entire baking sheet to the freezer and freeze for 3-4 hours, or until the dough balls are frozen.
- 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:
- 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.
- 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.
- 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:
- Cut out the cookie dough. Cut out the cookie dough shapes (using cookie cutters, biscuit cutters, etc.) according to your recipe instructions.
- 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.
- Freeze. Transfer the entire baking sheet to the freezer, and freeze for 3-4 hours, or until the dough is frozen.
- 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.
