Freezing Cookie Dough
If you have a party or special event coming up and wondering how you're going to get all your baking done, consider freezing your cookie dough or a variety of fresh baked cookies in the freezer in pre-portioned bags ahead of time. When the event gets closer you can get that last bit of shopping done, decorate your home, or get that last present made instead of spending all your time in the kitchen. Or if you are selling a home and want the fresh smell of home-baked cookies when the prospective buyers enter the house. Or you just want fresh-baked cookies at any time. Just take the cookie dough out of the freezer, thaw and bake. Freezing cookie dough is also a great way to preserve their freshness.
Cookie dough can be frozen up to six months if securely packaged and stored in the refrigerator for up to a week.
Cookie dough should be frozen in freezer containers or freezer bags to prevent ice crystals and freezer burn. Cookies stored in a sturdy airtight container will last longer than just wrapped in foil in the freezer. Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing dough includes freezer-grade plastic bags, plastic containers, heavy-duty aluminum foil.
When using a freezer storage bag remove as much air from the bag as possible to reduce moisture and the chance of freezer burn.
Dough can be stored in balls, in logs or in rolls. For sliced cookies, roll dough as directed in the recipe then wrap in plastic wrap, chill in refrigerator, then put in a freezing container and freeze. For rolled cookies, form dough into a log, wrap in plastic wrap, chill in refrigerator, then put in a freezing container and freeze. For drop cookies, freeze the drop cookie dough balls on a parchment covered cookie sheet for about an hour or until frozen, then transferred to a freezer container.
Soft meringue-type cookie dough, bar cookie batters, dough with an egg white base, or dough that is low in fat do not freeze as well as dough used to make crisp or soft, moist cookies such as, chocolate chip, brownies, peanut butter, shortbreads, refrigerator/icebox, and sugar cookies.
Make sure to label the container with the name of the cookie and the date the dough was placed in the freezer.
Before baking, thaw frozen dough in the container in the refrigerator. Rolls or logs will take several hours to thaw and dough balls less than an hour.
Once thawed, if the rolled or sliced cookie dough is too stiff to work with, let the dough stand at room temperature to soften.
For more tips on storing cookies see: