How to Freeze Cookie Dough
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One of the benefits of baking cookies (besides cookies, obviously!) is that they are a dessert option that can often be prepared ahead of time, frozen, and then popped in the oven when you need them. This makes holiday prep, Christmas cookie exchanges, last-minute sleepovers, and bake sales a lot less stressful. Another benefit of freezing cookie dough is that it can provide built-in portion control. If you have a hard time stopping at one (or three), you can freeze the dough and then just take enough for one or two portions out of the freezer.
How to Freeze Cookie Dough
After you have prepared the cookie dough and rolled it into balls or used a cookie scoop to create balls, put the dough balls on a parchment-covered 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 a container. (Note: if 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 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 cookie dough will last for up to 3 months. Bake as needed directly from the freezer (no need to defrost). Allow an additional 1 or 2 minutes in the oven.
Ready to Bake cookies? Try this easy freezing method with any of these cookies
- Peanut Butter Blossoms
- Secret Ingredient Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Crispy Ginger Cookies
- Double Chocolate Chip Cookies with Pecans
- Oatmeal Brown Sugar Cookies with Raisins & Pecans
- Old-Fashioned Ginger Spice Cookies
- Toffee Almond Sandies
- Chocolate Crinkle Cookies
- Crave-Worthy Sugar Cookies
- Chunky Peanut Butter Cookies
- Banana Oatmeal Cookies
- Italian Cornmeal Cookies
- Coconut-Lime Mexican Wedding Cookies
- Double Chocolate Mint Cookies
- Spiced Pumpkin Cookies
- Best Gluten-Free Chocolate Chip Cookies
- Nutty Jam Thumbprints
- Donut Hole Cookies
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.
Hi Becky, So glad you like the recipes! Oxo is my favorite brand for cookie scoops. 🙂