Freezing Cookie Dough
Most cookies and cookie dough freezes great, especially anything with a firm batter. Liquidy batters such as madeleines and tuiles don’t freeze well.
Cookies and Dough Recipes That Freeze Well:
Baked homemade brownies also freeze well.
Tips and Tricks:
- Always freeze cookies in separate containers for each type so they keep their own flavors.
- Remove as much air as possible from the container.
- Double wrap cookies in plastic food wrap to protect them from odors in the freezer.
- Label, date and add your cookies to your freezer inventory sheet.
How Long Can You Freeze Cookies and Cookie Dough
I’d suggest no more than 3-4 months, some sources quote up to six months and some as little as 4-6 weeks. It really depends on how well the cookies are wrapped. The sources that only say 4-6 weeks recommend freezing cookies in plastic food wrap, which is not a freezer grade product and will not prevent freezer burn.
Long Term Storage For Freezing Cookies
The longer something is in the freezer the more likely it is to develop freezer burn, thusly the way it’s wrapped becomes more important in preserving quality. If you’re going to freeze cookies for three months or more consider wrapping each cookie individually and at minimum use two or three layers of wrapping materials.
Freezing Cookie Dough
Make your cookie dough according to the recipe. Before baking or setting aside to chill freeze the dough.
Shape your dough like a log that can be sliced or a thick disk that can be rolled out when thawed.
Double wrap dough in plastic wrap to help prevent oxidation and odor absorption. Then wrap in freezer quality materials like a freezer bag or tin foil.
Flash Freeze Method:
Shape or cut the dough like you would right before baking and then freeze it on a cookie sheet in a single layer, untouching, for an hour or so until solid so the cookies do not stick together. You can line the sheet with plastic wrap if your worried about the dough sticking.
Once solid place in a freezer quality plastic bag. This won’t store as long as a log or disk shape because there is more air in the bag, but it allows you to bake your cookies from frozen.
Thawing and Baking Frozen Cookie Dough
Dough shaped like a log or disk should be thawed in the fridge for several hours or over night before working with it. Once thawed bake per your recipe’s instructions.
Dough frozen already shaped, using the flash freeze method, can be baked from frozen. Preheat the oven and put the frozen dough on the cookie sheet just like you would with fresh dough and bake. It can take up to 50% longer to cook frozen items but you don’t want to over bake your cookies. Add about 25% more time than the recipe calls for and keep an eye on them from there.
If you want to thaw shaped cookie dough it will thaw much faster than a log or disk because of it’s smaller mass.