Learn how to freeze cookie dough, no matter the type or style! I'm sharing my favorite technique for preserving that fresh-baked cookie flavor months after its prepared and frozen. Includes instructions for drop cookies, cut-out cookies, and slice & bake cookies!
Follow all instructions on recipe for preparation through chilling. If the dough requires chilling in the refrigerator, chill as instructed then remove from the refrigerator and proceed.
For Drop Cookies (Chocolate Chip, Oatmeal, etc.)
If dough is firm enough to roll into a ball, roll into a ball between your palms and place on a baking sheet until all dough has been rolled. Wrap each ball of cookie dough in a small piece of plastic wrap (I like to cut out my strips of plastic wrap in advance and lay them out over the counter to streamline the process) and then place in a single layer in an airtight container or airtight Ziploc bag. Transfer to the freezer and freeze for up to 6 months. Bake straight from frozen (you will need approximately 3+ minutes longer in the oven if baked this way) or thaw in the refrigerator overnight before baking according to recipe instructions.
If dough is too sticky to roll into a ball, drop cookie dough by amount specified in recipe onto a wax paper lined baking sheet (spacing cookies just enough so they don’t stick together). Transfer to the freezer for 30 minutes, or until firm enough to be picked up. Remove cookie dough from freezer and wrap each ball in a small piece of plastic wrap (I like to cut out my strips of plastic wrap while the dough chills and lay them out over the counter to streamline the process) and then place in a single layer in an airtight container or airtight Ziploc bag. Transfer to the freezer and freeze for up to 6 months. Bake straight from frozen (you will need approximately 3+ minutes longer in the oven than your recipe indicates, do a small tray first to test how long it takes).
For Sugar-Coated Cookies (Snickerdoodles, Crinkle Cookies, Thumbprints, etc.)
Do not roll your cookies in sugar before freezing. Prepare the dough (without sugar coating) as instructed above in the firm drop cookie section and freeze as instructed above. When ready to bake, thaw cookie dough overnight (still wrapped and in airtight container) in the refrigerator. Roll in sugar (and indent, in the case of thumbprint cookies) just before baking.
For Roll-Out Cookies (Sugar Cookie, Gingerbread, etc.)
To freeze before cutting cookies, Prepare cookie dough according to recipe. If chilling is called for, chill as indicated. Wrap dough tightly in plastic wrap and place in a Ziploc bag. Freeze for up to 3 months. When ready to use, thaw overnight in refrigerator then allow to sit at room temperature until it can be rolled.
To freeze after cutting cookies: Place cookies on a wax paper lined baking sheet, cover with plastic wrap, and transfer to the freezer to chill for at least one hour or until firm. Meanwhile, line a large airtight container with plastic wrap. Once cookies have chilled, remove from freezer and place in a single layer in airtight container. You can stack multiple layers, but place sheets of wax paper or parchment paper between layers so cookies do not stick together. Once all cookies have been placed, cover tightly with plastic wrap, close the container, and freeze for up to a month. Bake cookies from frozen and note that cookies may take longer in the oven than your recipe indicates, do a small tray first to test how long it takes.
For Slice & Bake Cookies
Prepare cookie dough as indicated in your recipe, including any refrigerator chilling time. Wrap logs tightly in plastic wrap and then place in an airtight container or Ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and baking according to recipe instructions.
Notes
Not all cookie dough is ideal for freezing. Recipes such as meringues and lace cookies are not ideal for freezing before baking.