How many times have you wanted a cookie fresh from the oven, but didn't actually want to go through the work of making them? How often do you find a recipe that makes three dozen more cookies than you actually need? How often do you make a batch of cookies and, after the few days it takes to eat them up, they taste a little... stale?
I've been there. You've been there, too.
Today, we're going to solve this problem. While freezing cookie dough isn't a new idea, I find it helpful to be reminded of this every so often. This is a surprisingly easy trick to forget. Here are few tips for freezing cookie dough with the best results.
Freezing Cookie Dough:
- Scoop cookie dough onto a cookie sheet and place in the freezer until cookie dough gets hard and no longer sticky. This can take anywhere from 30 minutes to 1 hour.
- Remove cookie sheet from freezer and place the frozen cookie scoops into an insulated freezer bag or Tupperware container, making sure the seal is airtight.
- Label bag or container with the date and type of cookie as well as the baking temperature and time (important information to remember!).
- Freeze cookie dough for up to 4-6 weeks.
When baking frozen cookie dough, you do not have to thaw the cookie dough. Simply place the frozen, pre-scooped cookie dough onto a baking sheet and bake for 2-3 minutes longer than the original recipe recommends. That's it!
This method will work for freezing and baking all drop cookies (chocolate chip, oatmeal, peanut butter, etc).