Freezing cookie dough is easy. … Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have. Label the bag with the month and the baking temperature and place the bag in the freezer. Freeze cookie dough for up to 3 months.
As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. … The colder your dough is before it heads into the oven, the less it will spread during baking, which makes for loftier cookies.
The dough for just about every type of cookie can be frozen successfully, with a few exceptions. Delicate, thin cookies, such as florentine, lace, and tuile cookies are made with a liquid-y batter that doesn’t freeze well unbaked or baked. Aside from these, pretty much any cookie goes.
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
Most recipes recommend chilling cookie dough for several hours in the refrigerator, but the good news is that you can use your freezer in a pinch. … Just be sure not to completely freeze the dough until it’s hard.
Place the cookie dough in the freezer for one-quarter of the recommended refrigerator time. … For example, if you want to make some sugar cookie cutouts that need at least an hour of chill time in the fridge, you could freeze the cookie dough for 15 minutes instead.
Scoop out the dough just as if you were about to bake it, but then freeze it instead. Once frozen, the little balls of dough get sealed up inside a plastic freezer bag — when you need a cookie fix, just grab as many as you want to bake. … When ready to bake, thaw until pliable and continue with the recipe.
There’s no need to thaw frozen drop cookie dough in order to bake your cookies — in fact, we don’t recommend it. Start by preheating the oven slightly lower than the temperature called for in your recipe — about 15 degrees F lower.
How long can I keep cookie dough in the refrigerator before baking? Most cookie dough can be refrigerated, well-wrapped, for three to five days before baking. If you want to make it farther in advance, freeze the dough.
When you ask about freezing cookie dough, the short answer is, of course, a resounding yes!
The frozen dough can be defrosted by following the steps below:
- Use a microwave safe plate and spray with cooking spray or line with parchment paper.
- Place the frozen cookie dough on the plate.
- Cover with microwavable plastic wrap.
- Microwave for 10 seconds on the defrost or 30% power setting.
- Check the defrosted dough.