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Hi Bold Bakers!
‘Tis the season where cookies are the star of the show! Gingersnaps? Sugar cookies? Snowballs? I could go on for days. This is also the season where if you get ahead of the cooking and baking you will have more time for family and less stressing last minute in the kitchen. I’m going to show you How To Freeze Cookie Dough so holiday cookies are stress-free and ready whenever you’d like.
My one piece of advice for busy times like these is to prep and freeze to within an inch of your life! Cookies are always on demand around the holidays whether it is for entertaining or for giving as gifts. Regardless you will need a lot at your disposal. What could be simpler than making your cookie doughs in early December, scooping or shaping and freezing them for up to 12 weeks, and then you have them on hand to bake off fresh in a matter of minutes when guests arrive on your doorstep.
Here are a few different ways to freeze and store different types of cookies.
Freezing Scooped Cookie Dough
On a parchment-lined baking sheet, scoop 1-2 tablespoons of cookie dough (according to the recipe) onto the sheet. Freeze flat until hard, then transfer the frozen balls of dough into a ziplock bag. Store in the freezer for up to 3 months.
To bake, preheat the oven to the temperature stated in the recipe. Place frozen portions of dough 2 inches apart on a parchment-lined baking tray, allow to defrost, and then bake according to the directions. You can also bake while still frozen. If baking them frozen, you will need to add a couple of more minutes to the baking time.
Freezing Slice And Bake Cookie Dough
For slice and bake cookies: roll the cookie dough into a 2-inch diameter log and wrap well with plastic wrap and freeze. Store in the freezer for up to 3 months.
When ready to bake, remove the cookie log from the freezer. Line a baking sheet with parchment paper and preheat the oven to the temperature specified in the recipe. Slice cookies from the defrosted log of dough and place them on the prepared baking sheet.
Bake according to the recipe directions, adding an extra minute or two if the dough is still frozen.
Freezing Cut Out Cookies
For cut-out cookies: line a baking sheet with parchment paper. Roll and cut the cookies into your desired shape and place them on the prepared baking sheet. Place the cookie tray in the freezer until the cookies are hard and then transfer them to a ziplock bag. Store in the freezer for up to 3 months.
To Bake: Place frozen portions of dough 2 inches apart on a parchment-lined baking tray, allow to defrost, and then bake according to the directions. You can also bake while still frozen. If baking them frozen, you will need to add a couple of more minutes to the baking time.
Looking For Cookies?
Check out my article for the Top 10 Classic Christmas Cookies — or check my Holiday Baking Headquarters for recipes like my Chocolate Crinkle Cookies, Classic Snowballs, Chewy Molasses Cookies, Best-Ever Sugar Cookies, and more!
Looking for more holiday tips? Here’s how to prep like a pro!