Life hack: batch-bake your cookie dough and have fresh, warm cookies whenever the craving hits. Freezing cookie dough is one of those simple kitchen tricks that feels almost too good to be true - minimal effort now, maximum reward later - and in many cases, the cookies actually turn out better!
While I'm generally not a fan of freezing desserts, cookies are the exception. It's great for prepping ahead for the holidays, or just so you can feel like a domestic goddess, permanently having freshly baked cookies on hand at a moment's notice.
Here's exactly how to freeze cookie dough, how to bake frozen cookie dough, and which types of cookies freeze best (and which ones don't).
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Why Freeze Cookie Dough?
You may be wondering: why would I go to the trouble of making a whole batch of delicious cookie dough just to freeze half of it for later? Freezing cookie dough improves not only the texture and taste of cookies, but it also makes your life easier! Here's why:
- Convenience - Having dough ready in the freezer means warm, fresh cookies on demand, whenever you want them. Bake a full batch for a celebration or unexpected guests, or just one or two for a late-night craving.
- Texture - Frozen cookie dough = colder butter. The colder the butter, the longer it will take to melt in the oven, leading to thicker, chewier cookies that don't spread as much. You'll have satisfyingly soft centers and crispy edges on each cookie.
- Flavour - Like a marinade, frozen cookie dough develops a deeper, richer flavor. By freezing it, ingredients like vanilla and sugars can meld together, resulting in a more complex taste when baked.
- Portion Size - Although it's tempting to bake (and eat) the whole batch of cookies in one go, baked cookies only stay fresh for a few days, tasting best on the day. Freezing cookies means fresh cookies anytime, rather than stale leftovers.
How to Freeze Cookie Dough
Freezing cookie dough couldn't be simpler! The key to the best frozen cookie dough is setting them in shape first, before cramming them all into your container. See my step-by-step method below:
- Shape the Dough - Scoop cookie dough balls with a cookie scoop for drop cookies, or whatever shape the recipe calls for, then lay them out on a baking sheet.
- Chill and Firm - If the recipe calls for chill time, refrigerate as instructed, then transfer the cookie dough to the freezer until frozen-firm.
- Store and Freeze - Once firm, transfer to a zip-top bag or an airtight container. Store the cookie dough in the freezer for up to 3 months.
Why Chill Cookie Dough Before Freezing?
It might seem arbitrary to chill your cookie dough if you're going to be putting it in the freezer anyway, but it actually makes a huge difference to the end result (trust me, I have thoroughly tested this!)
The chill time for cookie recipes is not just about temperature; it gives the flour a chance to hydrate and lets the flavors develop. I tested cookies from the same batch that were frozen straight away vs frozen after 1 hour in the fridge, and the ones that were chilled first came out thicker, chewier, and tastier.
How to Bake Frozen Cookie Dough
Now for my favourite part: turning your frozen rounds of dough into freshly baked cookies - like you'd just spent ages preparing them in the kitchen! Cookie dough comes in all textures, shapes, and sizes, so it's important to know how to bake each type from frozen, making sure your cookies turn out just right.
- Preheat the oven according to the recipe temperature.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake from frozen according to the recipe instructions, but add 2-3 minutes onto the original bake time.
- It's best to look for the visual cues that they are baked.
Cookie Dough Balls (Drop Cookies)
Any cookie dough that can be scooped, spooned, dropped, or rolled into a ball is considered a 'drop cookie' - it usually can be baked straight out of the freezer. Super simple and super delicious!
- Drop cookies are designed to spread, so make sure you space them out well on the baking sheet they will be baked on.
- Bake straight out of the freezer, so preheat the oven before you take them out.
Slice-and-bake Cookies
I love how easy slice-and-bake cookies are - like my chocolate chip shortbread and pistachio shortbread cookies. It's best to freeze the log whole, cover it in plastic wrap, and slice before baking.
- Take the cookie dough log out of the freezer and use a sharp knife to cut into rounds while still frozen.
- Lay out onto a baking sheet and bake as normal, adding 2-3 minutes onto the bake time.
- Alternatively, you can slice after chilling the dough and freeze individual cookies so you can bake a few at a time.
Coated Cookies
Cookies finished with sugar, cocoa, cinnamon, or sprinkles need a small adjustment when baked from frozen to keep their coating looking and tasting its best.
- It's best to put any coating onto cookies right before baking, so don't put it on before freezing.
- When ready to bake, remove the cookies from the freezer and let them sit at room temperature for about 10 minutes to allow the surface to become slightly sticky.
- Roll the cookies in the coating and then bake as normal, adding 2-3 minutes onto the bake time.
How to Freeze Cut-Out Cookies
Cookies that are cut into shapes before baking are very delicate, so they require extra care to stay intact while frozen.
- Roll - Tip the dough onto a well-floured surface, and use a flour-coated rolling pin to roll out the dough to the desired thickness (usually between ¼ inch and ½ inch thick).
- Cut and Firm - Use a cookie cutter to cut shapes out of the dough, and place them on a baking tray lined with parchment (they don't need to be spread out). Pop them in the freezer to firm up for an hour or so.
- Freeze - Once the dough is completely firm, lay the cookies flat in an airtight container with parchment paper between each layer. Freeze the cookies for up to 3 months, and bake from frozen as the recipe suggests.
Types of Cookies that are Best for Freezing
Most cookie dough can be frozen, but some types handle it much better than others - and a few even turn out tastier after baking! Below is your ultimate guide to which cookies freeze best and which are best baked fresh.
Cookies that Freeze Well:
- Chocolate Chip Cookies - These are great for freezing because all the delicious flavours and textures meld together for an even tastier cookie. Choose from my classic chocolate chip cookies, white chocolate chip cookies, brown butter chocolate chip cookies, and pumpkin chocolate chip cookies!
- Drop Cookies - Cookies that are soft enough to drop, scoop, or spoon onto the baking sheet and spread in the oven are known as drop cookies. You can freeze them as little balls and bake straight from frozen. Some of my drop cookie recipes are:
- Oatmeal Cookies - Oatmeal cookies freeze well because their ingredients hold onto moisture, so they stay soft and chewy instead of drying out. I love to have a frozen batch of cozy pumpkin oatmeal cookies in the fall months.
- Sugar Cookies - Classic sugar cookies freeze beautifully, often tasting even better, with a softer, melt-in-your-mouth texture. Have a go at making my 3-ingredient sugar cookies or my adorable heart cookies for someone special - be sure to ice them after baking.
- Shortbread - Any shortbread-based cookie is a dream to freeze. Their low moisture content and high fat content prevent them from going soggy or losing their sturdy texture. Choose from my traditional Scottish shortbread, pistachio shortbread cookies, millionaire's shortbread, chocolate chip shortbread, or shortbread cookies.
Cookies that Don't Freeze Well:
- Meringue-Based Cookies - Meringue cookies are known for their crispy texture, which is likely to be ruined if frozen, as they will absorb too much moisture.
- Soft Dough Cookies - Avoid freezing thin, delicate cookies like lace cookies and brandy snaps. Their fragile texture doesn't hold up very well in the freezer, often going soggy and losing that crispiness.
- Fresh Fruit Cookies - If the cookies contain pieces of fruit, like my strawberry cheesecake cookies, the fruit juices can leak into the cookies and make them soggy.
FAQs
Cookie dough can be frozen for up to 3 months. Be sure to store it in an airtight container or ziplock bag to avoid freezer burn.
Most cookies do not need to defrost before baking; in fact, baking some cookies straight out of the freezer makes them taste better! You just need to add 2-3 minutes to the bake time. Cookies that need to be rolled in a coating should be left to thaw so that they are soft enough to pick up the coating.
It's usually better to freeze cookies unbaked, since you can bake them fresh later for better flavour and texture. You can freeze baked cookies mainly for convenience, but they won't taste quite as fresh.
Cookie dough is best frozen in an airtight container or ziplock bag to keep it fresh and uncontaminated. Cut-out cookies should be individually wrapped in plastic wrap or stored with parchment paper between each layer to prevent them from sticking or breaking.
Freezing cookie dough makes it easy to enjoy homemade cookies anytime, and done right, they can turn out just as delicious as freshly baked - sometimes even better! I hope this guide has cleared up any questions about frozen cookies and given you a few new tips to try. Happy baking! 😊
Hi, I'm Jules!
I'm a Scottish ex-bakery owner sharing my tried and true dessert recipes and expert tips to help you whip up impressive desserts at home.
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