How to Freeze, Thaw & Bake Homemade Cookie Dough
A guide to freezing cookie dough, and how to handle thawing and baking, as well as freezing and thawing baked cookies.
Yield: 1 batch
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!