How to freeze cookie dough

Freezing cookie dough is easy. Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have. Label the bag with the month and the baking temperature and place the bag in the freezer. Freeze cookie dough for up to 3 months.

Most recipes recommend chilling cookie dough for several hours in the refrigerator, but the good news is that you can use your freezer in a pinch. Better Homes and Gardens says that you can freeze cookie dough for one-fourth of the recommended refrigeration time with good results.

Editor: Jen, we would probably vote for cookie dough, since nothing beats a truly fresh-baked cookie. But we would recommend scooping the dough and freezing it solid on cookie sheets, then sealing the frozen in lumps in bags for longer storage.

In your freezer, frozen raw cookie dough can actually last 9 to 12 months, giving you plenty of time to use it before it goes bad.

After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

Make Ahead Tips

You can store the dough in the refrigerator in an airtight container for 3 to 5 days before baking. When ready to bake, scoop the dough by heaping tablespoons and follow the recipe baking instructions.

Freezing is the best way to store cookies long term. Freezing a freshly baked cookie preserves that fresh flavor and texture so you can enjoy it any time. For best results, let your cookies cool completely, and then freeze right away.

Freezing cookies is a lot like freezing cookie dough, except in this case we‘re freezing the finished product. Grab a lipped baking sheet and line it with parchment paper. Once the cookies are frozen, you can stack them in a gallon-sized Ziploc freezer bag.

Typically, drop cookies (including oatmeal cookies and chocolate chip cookies) and cut-out cookies (such as sugar cookies and gingerbread cookies) freeze well. Delicate cookies, on the other hand, such as wafers and meringues, will not freeze well—so we recommend making those just before serving.

Place cookies in an airtight container.

After they are frozen solid, layer them in an airtight container. I like to use these plastic containers with a lid. I put wax paper in between the layers and place the cookies in a single layer. Use a more shallow container and only have 3-4 layers of cookies.

For freezing cookies:

Freeze them individually, on a cookie sheet, until the icing is hard, then pile them into a bag. Freeze cookies with a layer of waxed or parchment paper in between them. For extra protection. take the layers and wrap them in plastic wrap before putting them into a freezer bag.

Defrosting frozen cookies is super easy. Just remove them from their plastic wrappings and place them on a plate on the kitchen counter. It may take several hours for the cookies to become soft. To speed things up, you can microwave each cookie for about 30 seconds on full power.

Storing and Freezing pumpkin chocolate chip cookies:

To freeze: Bake them, allow them to cool completely, then place them in a freezer-safe ziplock bag, and store them in the freezer for up to 2 months.

Place the cookies in a large zip-top freezer bag and freeze for up to 3 months. Remove from the freezer and set the package on the counter for 2-3 hours to thaw before opening. Remove the cookies from the bag then dust the tops with powdered sugar and fill them.

Simple cookies like shortbread, gingerbread, sugar cookies, oatmeal cookies, and chocolate chip cookies all freeze well once baked. Make sure your cookies are completely cooled first. Flash freeze the cooled cookies in a single layer on a baking sheet.