How to Freeze Cookie Dough

Frozen cookie dough means warm cookies on short notice, baked two or twenty at a time. Most butter-based doughs freeze very well, and many bake up just as good as fresh, sometimes better, because the frozen dough spreads less in the oven.

The method is simple, but the details decide whether you end up with neat, ready-to-bake portions or a solid block that has to be thawed and chipped apart. This guide covers which doughs freeze well, how to portion and pack them, how long they keep, and how to adjust the bake.

Doughs that freeze well and those that do not

Sturdy, butter-rich doughs handle freezing best because they have little free water to form ice crystals. Chocolate chip, oatmeal, peanut butter, sugar cookie, gingerbread and shortbread doughs are reliable.

Doughs that depend on whipped egg whites or a thin batter do not freeze well. Meringue cookies, macarons, tuiles and madeleine batter lose their structure. Cookies meant to be rolled in sugar before baking, such as snickerdoodles, can be frozen plain and coated just before they go in the oven, which keeps the coating crisp.

Portioning and flash-freezing drop cookies

Scoop the dough into balls with a portion scoop for even sizes and set them close together on a parchment-lined tray; they will not spread in the freezer. Freeze uncovered for 1 to 2 hours, until the balls are hard.

Move the frozen balls into a freezer bag or airtight container, press out as much air as you can and seal. Because they were frozen separately, you can take out exactly as many as you want.

• Roll the dough into neat balls before freezing; frozen dough is hard to reshape
• Press a few extra chocolate chips on top before freezing for a bakery-style look
• Use a double layer of bags or a rigid container if your freezer has strong odors

Logs and discs

For slice-and-bake cookies, shape the dough into a log about 5 cm (2 inches) across, wrap tightly in plastic or parchment, then in foil or a freezer bag. Rolling the log inside a cut paper towel tube keeps it round. Slice frozen dough with a sharp knife after 5 to 10 minutes at room temperature.

Cut-out dough freezes best as flat discs about 2 cm thick. Thaw in the refrigerator overnight before rolling. You can also roll and cut shapes, freeze them on a tray, and bag them, then bake from frozen for very sharp edges.

How long frozen dough keeps

At -18°C (0°F), dough stays safe for a long time, but quality slowly declines. For best flavor and texture, bake within about 3 months. After that, surfaces dry out, fats can pick up off flavors, and leavening may weaken.

Signs that dough has been in too long include white, dry patches of freezer burn, a stale or fridge-like smell and cookies that bake up flat and pale.

Baking from frozen

Preheat the oven to the temperature the recipe calls for. Place frozen dough balls on a lined tray with the usual spacing and bake, adding 1 to 3 minutes. Look for the same signs of doneness as fresh dough: set, golden edges and slightly soft centers.

If frozen cookies stay too thick and domed, let the portions sit at room temperature for 10 to 15 minutes before baking, or press them lightly with your palm. If they spread too much, return the tray to the freezer for 10 minutes before it goes in the oven.

Safety reminders

Freezing does not make raw dough safe to eat. Raw flour and raw egg can carry bacteria, so bake the dough before tasting it. Keep thawed dough refrigerated at 4°C (40°F) or below and use it within a few days.

Common questions

Should I thaw frozen cookie dough before baking?

For drop cookies, no. Bake them from frozen and add a few minutes. Thawing makes them spread more like fresh dough. For cut-out dough frozen in discs, thaw in the refrigerator so it can be rolled without cracking.

Can I freeze baked cookies instead?

Yes. Most baked cookies freeze well for about 3 months in an airtight container. Thaw them at room temperature in the container so condensation forms on the outside, not on the cookies.

Why are my frozen cookies spreading more than fresh ones?

This can happen if the dough thawed partially and refroze, or sat on a warm tray before baking. Keep portions frozen until the oven is hot and use a cool baking sheet.