How To Freeze Cookie Dough Video

I also include instructions for freezing baked cookies, as well as cookie bars. Have you ever made cookie dough just to freeze it for later? Or freeze some cookie dough instead of baking the whole batch? I do both all the time, especially with these chocolate chip cookies. It’s so convenient to have a stash of ready-to-bake homemade cookie dough on hand, in case you find yourself in need of a quick dessert at the last minute. Maybe new neighbors just moved in, a friend had a baby, or you forgot about the school bake sale until the morning of… frozen cookie dough comes to the rescue. Make the dough when you have the time, and simply bake the cookies when you don’t! This post is part of my Baking Tips category. Over the years, I’ve published dozens of articles and videos that aren’t only recipes, but baking success tips to help you gain confidence in the kitchen.

Today I’m sharing with you my best tips for how to freeze, thaw, and bake cookie dough. Doesn’t sound revolutionary, but you won’t believe the confusion and mistakes one can make when it comes to freezing and baking cookie dough. I originally published this post back in 2015, and have learned a few more tricks since. Happy to share them today, along with a new video tutorial.

Supplies You Need:

Freezer-friendly containers or zip-top bags (I use and love these containers) Permanent marker Plastic wrap if making cut-out or slice-and-bake dough Labels or masking tape

“Drop cookies” refers to cookie doughs that you scoop and drop onto the baking sheet, like oatmeal raisin cookies. I include dough that you roll into balls in this category, because it, too, requires very little shaping—like double chocolate chip cookies and cake batter chocolate chip cookies. In photos: Make and refrigerate the dough, if the recipe calls for chilling the cookie dough. Then shape into balls per your recipe’s instructions. Refrigerate the shaped dough balls to set their shape: Then place into a labeled bag, and freeze for up to 3 months:

For drop cookies rolled in a coating like sugar—such as snickerdoodles, peanut butter blossoms, or chocolate crinkles—it’s best to freeze the cookie dough balls without the coating. Why? I find the coating tends to melt and disappear during the freezing and thawing process, so it’s best to roll the cookies in the coating just before baking. Follow the same steps as above, except when you are ready to bake the cookies, remove the cookie dough balls from the freezer and let sit out at room temperature for about 30 minutes. Let them thaw just a little bit so that the coating will stick. After 30 minutes, roll the dough balls into the sugar or whatever coating your recipe calls for. No need to bake for an extra minute or two here, because the cookies will have defrosted slightly.

Freezing this dough is helpful if you’re planning to host a cookie decorating day.

Freezing Baked Cookies & Bars

Instead of freezing cookie dough, you can freeze baked cookies like almond biscotti, spritz cookies, and sugar cookies (before decorating). You can also freeze baked bar cookies like peanut butter blondies or homemade brownies. Cool them completely, cut into squares, then layer between sheets of parchment paper in a freezer container or zip-top bag. Again, freeze for up to 3 months. I hope all of this helps. As always, let my team and me know if you have any questions. Here are all my cookie recipes. I usually note freezing instructions in each recipe as well—always check the Notes section of the recipe card.

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