How to Freeze Cookie Dough & Baked Cookies
FACT or MYTH: freezing baked cookies or raw cookie dough will affect the flavor and texture of the cookie. Friends, it’s taken me thirty some-odd years to realize this is TOTAL myth! I have spent days leading up to parties making dough, scooping, rolling, cutting, etc. And now I realize I could have been sleeping! Seriously! Here’s my complete guide of how to freeze baked cookies and raw cookie dough, otherwise known as “what I wish I had known 15 years ago”.
Why Freeze Cookies & Cookie Dough…
Since properly frozen cookie dough and cookies are just as good as fresh out of the oven, freezing is a major time saver! It’s also plain convenient to have instant access to cookies or dough to bake off in 10 minutes! Here are a few examples of the when and why to freeze cookie dough or cookies:
- When hosting a party, allowing you to focus on time-sensitive details.
- When friends or family visit. You want to enjoy time with them, not be in the kitchen!
- Unexpected events, gifts, visitors, etc.
- To extend life of ingredients – bananas, nuts, etc.
- Impromptu care packages for friends having a rough week, new baby, for fun, gratitude, etc.
- Mini celebrations – great test grade, promotion, etc.
- To get ahead of the Holiday rush or a busy time.
- Because, Monday. 😜
What Types of Cookie Dough Can Be Frozen…
Most cookies can be frozen before or after baking. Delicate batters like french macarons or meringue cookies need to be baked prior to freezing. Here are a few examples of cookie dough or bars you can freeze:
- Bacon Studded Chocolate Chip Cookies (raw or baked)
- Ultimate Quadruple Chocolate Brownies (raw or baked)
- Browned Butter(scotch) Bacon Bars (raw or baked)
- Saffron Pistachio Macarons (already baked, filled or unfilled)
- Orange Lace Cookies (already baked)
Important Freezing Details…
Most unbaked cookie dough can be frozen in scooped balls or in disks/logs. For individual portions, be sure to freeze them on a sheet pan before adding to the freezer bag. This way, they won’t be stuck together, and you’ll be able to pull out one, two, or 15 at a time! For logs or disks, make sure it’s wrapped tightly in plastic wrap, and place in a freezer bag or container for storage.
Labeling is an important step to freezing cookie dough. I recommend marking the recipe name and date. You can add bake time and temp to make it even more convenient to bake them off!
How Long Can You Freeze Cookie Dough…
The magic number for freezing raw dough or baked cookies is three months. Longer than that, and they will start getting the “I’ve been left in the freezer too long” taste, and run more risks of freezer burn effects. This may vary depending on your freezer, but three months is a good general rule.
The convenient perk of having ready-to-bake dough is the ability to bake off individual portions, rather than dozens at a time! I’ve found that my Pampered Chef air fryer is perfect for small batches, especially in the summertime when I don’t want to turn on the oven!
How to Thaw & Bake Frozen Cookie Dough…
Cookie dough that has been scooped or rolled into balls can be baked without thawing. Add an extra minute or two to the bake time, and you’ll be set! Recipes that call for cookie dough to be rolled/tossed/coated in something prior to baking, like snickerdoodles, should be frozen prior to that step. Let cookies thaw for a few minutes so that the coating will stick, coat, then bake.
Let slice-and-bake cookies thaw for a few minutes on the counter, or they will be tough and crumbly to cut. Icebox or slice-and-bake recipes plan for the dough to be frozen or well chilled, so extra baking time isn’t necessary.
Disks of dough that you plan to press into a pan or roll and cut is best thawed in the refrigerator overnight, or on the counter for a few hours, until pliable. Since it is fully thawed, no extra bake time is needed!
How to Freeze and Thaw Baked Cookies…
For cookies that you have already baked, cool completely, then place on a sheet tray, not touching, for at least one hour or until solid. Then, transfer to a freezer bag or container, separating layers with parchment paper, and freeze for up to three months. Don’t forget to label with the name and date!
Cookies that have a soft filling or frosting like French macarons can benefit from an extra layer of protection to avoid neighboring freezer smells seeping in. Adding layer of plastic wrap or foil around the container works well!
Frozen baked cookies or bars thaw in a few hours on your counter, depending on the size. Remove them from the container to avoid them getting soggy from condensation. The best part is, as long as you stick to the three month rule, no one will be able to tell they weren’t just baked!
Not sure how to handle the freezing of a specific cookie or cookie dough? Ask your questions in the comments below and I’ll get right back to you with an answer!
For daily kitchen inspiration, recipes, trivia, and more, join the social community on Facebook in
RACHEL’S KITCHEN CONVERSATIONS!
Enjoy our recipes and tips?
SUBSCRIBE below to receive our weekly recipes!
How to Freeze, Thaw & Bake Homemade Cookie Dough
Equipment
- Parchment or Silpat
- Sheet Pan or Tray
- Plastic Wrap
- Freezer Bag or Container
- Marker
Materials
Standard Drop Raw Cookie Dough (Chocolate Chip, Oatmeal, Peanut Butter, Snickerdoodle, etc)
- 1 Batch Cookie Dough
Icebox or Slice and Bake Raw Cookie Dough (Pinwheels, Checkerboard, etc)
- 1 Batch Cookie Dough
Rolled or Pressed Raw Cookie Dough (Sugar, Cut outs, Gingerbread, Skillet Cookies, Cookie Bars, etc)
- 1 Batch Cookie Dough
Already Baked Cookies
- 1 Batch Already Baked Cookies
Instructions
Standard Drop Raw Cookie Dough (Chocolate Chip, Oatmeal, Peanut Butter, Snickerdoodle, etc)
- Prepare batter as directed.
- For softer batters, chill for 1 hour in refrigerator (so that scooped dough holds shape).
- Scoop cookie dough onto parchment or silpat lined tray, close but not touching.
- Cover and freeze for at least one hour or until solid.
- Remove from tray and place in freezer bag or container.
- Label with recipe name and date. Three month expiration date, oven temperature and bake time are great to add, too! Freeze for NO LONGER THAN THREE MONTHS.
- TO BAKE: Remove desired amount of cookies to sheet pan, adding one to two minutes to recipe bake time. If recipes calls for rolling dough in cinnamon/sugar/etc, do this just prior to baking.
Icebox or Slice and Bake Raw Cookie Dough (Pinwheels, Checkerboard, etc)
- Prepare batter as directed.
- Form into desired shape (ensuring it will fit in freezer bag or container), and wrap tightly with plastic wrap. Place in freezer bag or container.
- Label with recipe name and date. Three month expiration date, oven temperature and bake time are great to add, too! Freeze for NO LONGER THAN THREE MONTHS.
- TO BAKE: Let dough thaw slightly, or until a smooth cut can be made. No additional bake time is needed.
Rolled or Pressed Raw Cookie Dough (Sugar, Cut outs, Gingerbread, Skillet Cookies, Cookie Bars, etc)
- Prepare batter as directed.
- Turn out batter onto plastic wrap, and shape into a discs about one inch thick, and sized to fit in your chosen freezer container. (The thicker it is, the longer it will take to thaw and roll out)
- Wrap tightly with plastic wrap and place in freezer bag or container.
- Label with recipe name and date. Three month expiration date, oven temperature and bake time are great to add, too! Freeze for NO LONGER THAN THREE MONTHS.
- TO BAKE: Thaw in refrigerator overnight, or on counter until pliable. Continue with recipe directions.
Already Baked Cookies
- Place baked cookies onto sheet pan, without touching.
- Freeze for one hour or until solid.
- Transfer cookies to freezer bag or container.
- If cookies contain fillings or frostings, consider adding a second bag or extra layer of plastic wrap around container to avoid freezer smells from seeping in.
- Label with recipe name and date. Freeze for NO LONGER THAN THREE MONTHS.
- TO THAW & EAT: Remove from container (to avoid condensation), and thaw on counter for a few hours. Once thawed, place in airtight container to stay fresh. Enjoy!
What a fantastic idea! Love it! Now why haven’t I ever thought of doing this. 😀
Carolyn – I was feeling the same way when I realized how effective and EASY this process was! LOL! Now my freezer is full of dough balls! 🙂
Love this. nice job , very informative!!!
I’m so glad you found it helpful! Thanks for stopping by and for the kind words!