Tuesday Tip: Freezing Cookie Dough

Freezing Cookie Dough

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.

Cookie Dough

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).


Kristin Rosenau

Photographer, writer, and baker of all things sweet.

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