How to Freeze Cookie Dough
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Sugar cookies, molasses cookies, snickerdoodles, gingerbread cookies, oatmeal raisin cookies, shortbread cookies—the list of favorites is endless! One of the great things about cookies, beyond their deliciousness, is that many types can be prepared ahead of time, frozen, and then baked fresh when you need them. This makes holiday prep, Christmas cookie exchanges, last-minute gatherings, and bake sales a breeze.
Another perk of freezing cookie dough is built-in portion control. If you love testing out new cookie recipes but find it hard to stop at one (or three), you don’t need to bake a whole batch of cookies! Simply freeze the dough; when you need to, dip into your stash and bake just enough for a small batch whenever you want.
Step-by-Step Instructions
After you have prepared the cookie dough and rolled it into balls or used a cookie scoop to create balls, put the cookie dough balls in a single layer on a parchment-lined baking sheet. Place the baking sheet in the freezer for one hour. This helps the cookie dough get firm enough so that the balls won’t stick together when put in an airtight container. (Note: if according to the recipe’s instructions, you need to roll the dough balls in sugar, press them down, or create a crisscross pattern, do it before freezing.)
Remove the baking sheet from the freezer and put all of the dough balls in a sealable freezer bag and press out as much air as possible. Label the bag with the date you made the dough and the type of cookie they are (if you’re freezing multiple batches of cookies).
Put the bags in the freezer (the back of the freezer is best as that’s where it’s coldest). The frozen dough will last for up to 3 months. Bake cookies as needed directly from the freezer (no need to bring to room temperature). Bake time will be 1 or 2 minutes longer.
Frequently Asked Questions
If you’re making cut-out cookies, you can still freeze the dough even though it won’t be rolled into balls. Simply wrap the dough tightly in plastic wrap followed by a layer of foil before freezing. (For detailed instructions on thawing and baking, see my holiday cut-out sugar cookies and Linzer cookies.)
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Very informative website! I have a drop cookie recipe from my grandmother. The dough consistency is too wet to roll into balls. Do you think I could just drop onto parchment and freeze?
Yes, I think that would work (and glad you found the tips helpful)!
Soooo helpful! Thanks! Question: I have my grandmother’s recipe for “Ice Box Cookies” from the Fanny Farmer Boston Cooking School cookbook. I put them in the refrigerator and slice off cookies when needed. Do you think I could put them in the freezer instead? Guess they’d need to be sliced first. Best regards!
Sure, Susan, I think you could do that. 🙂
LOVE this website!!!!!!!!!!
Your cookies and their recipes are soooo great!!! Keep them coming.
Do you have any cookie recipes for diabetics???
So glad you like the website, Rosemary!! I don’t have recipes that are specifically for diabetics, but I believe some of my recipes might work with some tweaks. I don’t know enough about the restrictions necessary for them to be diabetic-friendly though. I’m sorry I can’t be more helpful!
Jean, love your recipes. The pecan bars are a favorite at my house. Is there a cookie scoop you recommend? The ones I’ve tried dont last very long.
Keep sending recipes.
Thanks.
Hi Becky, So glad you like the recipes! Oxo is my favorite brand for cookie scoops. 🙂