Marilyns Treats

Tip Friday Freezing Cookie Dough

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Tip Friday Freezing Cookie Dough

It’s Tip Friday on Marilyn’s Treats. And todays tip is Freezing Cookie Dough!

Freezing Cookies

This is one of our favorite little hints: Cookie dough can be made in advance of baking and frozen for up to three months. An effective way to do this is to form it into logs for slice-and-bake cookies. Form the dough into a log with the help of parchment or waxed paper, and store the logs in a large zip-top plastic bag before freezing. Don’t thaw the cookie dough before baking, simply use a bench knife or sharp knife to cut as few or as many as you like, place them on a greased or parchment-lined baking sheet, and let them thaw while the oven is heating. Rolled cookie dough keeps well when stored inside a zip-top freezer bag. Use a drinking straw to suck the air out of the bag before closing.

You can scoop drop cookies and freeze them on a baking sheet; ditto cookies you roll into balls before baking. Once the cookies are frozen, they can be dropped into a zip-top storage bag and put back in the freezer. Take as few or as many as you like out of the freezer and let them thaw while your oven heats. This is a nice way to have more than one type of cookie on hand whenever you’d like a warm treat from the oven.

Need more about cookies? Besides Shipping Cookies, learn about Freezing Cookie Dough

This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  2. Nikki

    February 7, 2016 at 9:42 PM

    Marilyn, I always learn something new with your weekly tip. I should just whip up a triple batch of cookie dough and stick it in the freezer as you suggested. This way the kids could always whip up some cookies when they wanted them and I wouldn’t always have to pull out the big ol mixer! Thanks for the tips.

    Reply

  7. Nina

    February 5, 2016 at 10:43 AM

    This is a great idea – we often make cookie dough and then get interrupted right in the middle of the baking part of the project. It’s good to know that I can pop it in the freezer until we can get back to it and not worry about it spoiling. Thanks for sharing and for being part of the Thursday Favorite Things Blog Hop. Nina @ Vintage Mama’s Cottage

    Reply

  9. Chellie

    February 4, 2016 at 5:10 PM

    I love this idea! It’s perfect for having a nice fresh out of the oven warm cookie without making the whole batch–or should I say, it’s much less tempting to EAT the whole batch if you only have a few! Great quick dessert too!

    Reply

  11. Michelle

    February 3, 2016 at 9:35 PM

    Great tip Marilyn. Planning on making some this weekend and going to try this. I ususally bake the cookies and then freeze. This will be nice to have on hand for the fresh out of the oven whenever we are in the mood. Another great find on Tuesday Talk this week.

    Reply

  13. Mrs. AOK

    February 1, 2016 at 5:09 AM

    This is a wonderful tip! I like the idea of cutting only what you need, like you know.. a few cookies for only me. 😀
    Thanks for sharing with us at #MMBH!
    xoxo

    Reply

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