Freeze cookie dough to bake later on; it’s easier than you might think. Freezing works best for cutout cookies, drop cookies and slice-and-bake cookies because the dough has a firm texture and can withstand more time in the freezer. Store it correctly and it’ll keep for up to three months. Just make sure to label each package of frozen dough with cookie type and date frozen.
Cutout Cookie Dough:
Cutout cookie dough can be frozen two ways. Both work equally well, so pick the one that you have time for.
- To freeze uncut dough, shape it into two or three flattened disks, about one-inch thick. Cover each disk in plastic wrap, then place in a resealable gallon freezer bag. Freeze the wrapped dough on a flat surface to help hold its shape (this makes it easier to roll out later). To thaw cookie-dough disks, unwrap one and place on a lightly floured surface to start rolling out. Let stand 30 minutes to soften. Put remaining batches of dough in refrigerator until ready to use.
- To freeze dough cutouts, place them in a single layer on a waxed paper-lined cookie sheet. Cover and freeze for 20 to 30 minutes or until firm. Then quickly transfer to an airtight container and line each layer of raw cookies with waxed paper. To thaw cookie dough cutouts, immediately transfer frozen shapes to baking sheet. Let stand 15 minutes to thaw. Then, bake as the recipe directs.
Drop Cookie Dough:
Drop cookies and ball cookies can easily be shaped and frozen before being baked.
- Portion balls of the raw dough and place on a waxed paper-lined cookie sheet. Don’t worry about crowding but try not to let them touch.
- Cover and freeze for 20 or 30 minutes or until firm.
3. Once solid, transfer frozen balls to an airtight container and return to the freezer.
To thaw drop cookie dough, immediately transfer frozen balls to a baking sheet. Let stand 15 minutes to thaw. Then, bake as the recipe directs.
Slice-and-Bake Cookie Dough:
As the name suggests, icebox cookies freeze well—with the right method, that is!
- First, roll the dough into a log-like form, then wrap it in waxed paper. Place the wrapped dough inside an empty paper towel roll with a slit cut down the side. This will help the dough keep its cylindrical shape. Freeze until firm.
- Then, remove the frozen roll of dough from the cardboard, twist the ends of the waxed paper, and wrap it in plastic wrap before placing back in the freezer.
To bake slice-and-bake cookie dough, cut cookie dough into slices while frozen for best results in keeping a round edge. Place on cookie sheet 1- to 2-inches apart and let stand five minutes, then bake.