I'll admit it. I've bought ready-made cookie dough at the grocery store even though I always regret it later. It's not that those cookies are bad; it's just that they're not that great either. In fact, the joke in our house is that the raw dough is much better than the baked cookies. Plus, you learn right away that those cookies are good right when you bake them, but not later. These days there just isn't an excuse for not making your own homemade cookie dough to keep on hand.â€‹ There are different methods for freezing cookie dough, depending on the type of cookies you are making and how many you'll want to bake at a time. Frozen cookie dough lasts for about 3 months.
How to Freeze Cookie Dough
- Make the dough from your favorite cookie recipe. Most cookie recipes freeze beautifully. Just stay away from cookies that are made with an egg white base. Heavier doughs are needed for better freezing.
- Next, prepare the dough for freezing. If you're planning to bake all of your dough at once, you may choose to place all the dough in an airtight container for freezing.
- To use: Defrost entire container in the refrigerator and bake as directed in recipe.
How to Freeze Dough for Drop Cookies
- When making drop cookies, you may want the flexibility to defrost a small batch of cookies at a time. If so, follow these steps.
- On a parchment or foil lined baking sheet, place heaping-full tablespoons of dough. Put as many as you can get on the sheet.
- Put baking sheet in the freezer for a couple of hours or overnight.
- Remove from the sheet to an airtight container or freezer bags. Approximate (depends on dough density) baking time for frozen cookies is 10 to 15 minutes on a parchment lined baking sheet in a 350 F. oven. Allow to cool on pan for 2 minutes and remove to rack for cooling.
How to Freeze Dough for Rolled Cookies
- Freezing dough for rolled cookies (like those used for cut-out cookies) requires a few extra steps.
- Divide the dough into even proportions for rolling. On bread board or counter, place cookie sheet pan-size of parchment paper. Roll dough into 1/2- to 1/4-inch oval and place on baking sheet.
- Repeat above steps with the other portions. Next, layer doughs with parchment paper on baking sheet.
- Freeze for 2 to 3 hours or overnight. Remove dough from pan and place in hard-sided container for freezing.
- Dough will defrost fairly quickly in the refrigerator. Cut out cookies and bake according to recipe directions.