COOKIE DOUGH FREEZING DIRECTIONS
The best way to freeze cookie dough, whether it be in small balls, bigger disks, or cut-out forms. Along with advice on how to bake frozen cookie dough and which dough types freeze and don't freeze well.
I thought I would drop in with a little lesson today on how to freeze cookie dough for all of you fellow cookie makers out there. Considering that frozen cookie dough is, in my view, the greatest. Why?
It is simple to create. Making two batches of your favorite cookie recipe almost doesn't need any additional time! The surplus may then be frozen so you can enjoy more delicious cookies in the future.
It works well for baking in small batches. It's simple to bake fewer cookies (as opposed to a dozen) at a time when cookie dough balls are individually frozen. It works especially well when you are only serving one or a few people at a time, and it is quite beneficial for portion control.
It is quite practical. It's always so nice to have pre-made cookie dough ready and waiting in your freezer, especially when you are in the middle of a hectic season (hello, holidays! ), have unexpected friends stop by, are having a dinner party, and don't want to leave the table for too long to worry with dessert.
It's a wonderful gift. Oh my goodness, handmade frozen cookie dough is the best present ever. As a hostess present or to contribute to a girls' night, I frequently bring a little bag over to friends' houses, which is always warmly and happily accepted.
Or you may give frozen cookie dough to friends who have recently delivered a child, are recuperating at home, or are simply going through a difficult time.
A simple present like that usually makes people happy, especially when they get to bake some warm cookies anytime they want in the convenience of their own homes.
Cookie dough should always be frozen for a variety of reasons. Here are some of my best suggestions for freezing cookie dough correctly, whether you are freezing little dough balls (such as for chocolate chip or molasses cookies), big dough discs (such as for roll-out sugar cookies), or cut-out dough shapes (such as for gingerbread cookies).
Additionally, I'll cover how to bake cookie dough that has been frozen as well as what kinds of cookie dough freeze and don't freeze well.
FROSTING COOKIE DOUGH BALLS:
The frozen cookie dough technique I most frequently employ is this one. It works great with just much any cookie dough that you would traditionally bake in a ball shape, including snickerdoodles, chocolate chip cookies, molasses cookies, chocolate crinkle cookies, and white chocolate macadamia nut cookies.
Additionally, it functions well with dough balls that have been slightly flattened, such as those used for peanut butter cookies.
Simply... freeze cookie dough balls.
the dough into balls. To measure out the dough, I usually use a cookie scoop (which I heartily suggest for all cookie lovers, in whatever size fits with your recipe), but a regular spoon will also do the trick. The recipe will specify the size and form of the dough ball.
Place on a baking sheet covered with parchment paper. Use parchment paper to line a baking sheet that will fit in your freezer. On the baking sheet, arrange the dough balls in a single layer.
Freeze. For three to four hours, or until the dough is frozen, place the entire baking sheet in the freezer.
Transfer to a container or storage bag. Transfer the dough balls to a storage bag (either a zip lock or a reusable storage bag) or a food storage container after removing the baking sheet from the freezer (such as these). For up to three months, freeze.
COOKIE DOUGH DISCS (OR LOGS) FREEZING INSTRUCTIONS:
This technique works particularly well if you're freezing bigger cookie dough discs that you'll later roll out or dough logs that you'll later slice, like sugar cookies, gingerbread cookies, shortbread cookies, etc.
Cookie dough discs may be frozen easily...
the dough into discs. With your hands, flatten the dough into a disc that is uniformly 1 inch thick. Or, if your recipe calls for the dough to be formed into a log, create the log in the size/shape specified.
Wrap up firmly. To avoid freezer burn, tightly wrap the dough in plastic wrap or reusable bees wrap, being careful to cover the whole surface.
Freeze. For up to three months, freeze. When the dough is ready to be used, place it in the refrigerator and let it thaw for 24 to 48 hours, or until it is soft enough to roll or cut.
FILMING COOKIE DOUGH CUT-OUTS:
This technique works great for cut-out cookies like sugar cookies, gingerbread cookies, shortbread cookies, etc. that you would like to freeze already pre-cut and unbaked (so that you can simply bake them at a later date, without having to roll out and cut the dough).
Simply... freeze cookie dough cutouts.
Cookie dough should be cut out. Utilizing cookie cutters, biscuit cutters, etc., cut out the cookie dough shapes in accordance with the directions on the recipe.
Place on a baking sheet covered with parchment paper. Use parchment paper to line a baking sheet that will fit in your freezer. On the baking sheet, arrange the dough cutouts in a single layer without touching one another.
Freeze. For three to four hours, or until the dough is frozen, place the entire baking sheet in the freezer.
Transfer to a container or storage bag. The cookies should be stacked in layers and moved from the frozen baking sheet to a flat storage container (or any container that will prevent the cookies from being accidentally broken in the freezer). For up to three months, freeze.
Types of cookie dough that freeze well or poorly include:
The majority of buttery cookies do, on the whole, seem to freeze nicely. Basically, doughs for cookies that are more substantial, fattier, and maintain their shape effectively.
Cookie doughs that are fragile or less durable, on the other hand, often freeze poorly. Meringue, macarons, no-bake cookies, and more are examples of this.
HOW TO BAKE COOKIE DOUGH FROM FREEZING:
If you have the time, you may always thaw frozen cookie dough in the refrigerator for 24 hours before baking according to the recipe's instructions.
However, you can just leave the frozen cookie dough out on the counter while your oven warms if you want to bake it right away (while it's still frozen). Then, spread the dough out on a baking sheet and bake it for 1-2 minutes longer than the recipe calls for. During those final few minutes, keep an eye on the cookies so you can tell when they are done baking.
DESCRIPTION
My top recommendations for freezing cookie dough include cutting it into cut-out shapes, bigger disks, or individual dough balls. For information on the best cookie dough to freeze and how to bake frozen cookie dough, see the notes above.
INGREDIENTS
Cookie batter
INSTRUCTIONS
COOKIE DOUGH BALLS THAT HAVE NOT BEEN BAKED:
The dough into balls. To make dough balls that are the right size and shape for your recipe, use a cookie scoop or a spoon.
Place on a baking sheet covered with parchment paper. Use parchment paper to line a baking sheet that will fit in your freezer. On the baking sheet, arrange the dough balls in a single layer.
Freeze. Frozen for 3 to 4 hours, or when the dough balls are solid, place the entire baking sheet in the freezer.
Transfer to a container or storage bag. Transfer the dough balls to a storage bag (either a zip lock or a reusable storage bag) or a food storage container after removing the baking sheet from the freezer (such as these). For up to three months, freeze.
UNBAKED COOKIE DOUGH CUT-OUTS SHOULD BE FROZEN:
the dough into discs. With your hands, form a flat disc of dough that is 1 inch thick. Or, if your recipe specifies that the dough is formed into a log, form the dough into the log's necessary size and shape.
Wrap up firmly. To avoid freezer burn, tightly wrap the dough in plastic wrap or reusable bees wrap, being careful to cover the whole surface.
Freeze. For up to three months, freeze. When the dough is ready to be used, place it in the refrigerator and let it thaw for 24 to 48 hours, or until it is soft enough to roll or cut.
UNBAKED COOKIE DOUGH DISKS TO FREEZE:
Cookie dough should be cut out. Utilizing cookie cutters, biscuit cutters, etc., cut out the cookie dough shapes in accordance with the directions on the recipe.
Place on a baking sheet covered with parchment paper. Use parchment paper to line a baking sheet that will fit in your freezer. On the baking sheet, arrange the dough cutouts in a single layer without touching one another.
Freeze. For three to four hours, or until the dough is frozen, place the entire baking sheet in the freezer.
Transfer to a container or storage bag. The cookies should be stacked in layers and moved from the frozen baking sheet to a flat storage container (or any container that will prevent the cookies from being accidentally broken in the freezer). For up to three months, freeze.
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