🔕 🔔

My Basket ()

All questions

cookie dough, bake cookies and then freeze, or freeze dough?

I want to get a head start on Christmas baking, which is better, freezing cookie dough, or baking the cookies and then freezing. How far in advance can I do this.

asked by peach49 over 4 years ago
11 answers 2984 views
40679432 73ff 4750 a825 013d50b38006  onionavatar
Michael Hoffman

Food52 Alum

added over 4 years ago

Definitely freeze the dough, not the cookies! I'd imagine that a month or more ahead would be fine, depending on the cookies.

8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added over 4 years ago

Freezing cookie dough rather than made cookies is best, though both work, depending on the cookies. Dough can be frozen for up to a month ahead. Baked cookies can be frozen for a week at most. If you have a large enough freezer you can make the cookie dough and cut out the cookies, then put them on baking sheets and freeze that way. Then you just have to pop them into the oven

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Freeze the dough. Nothing like hot cookies baked to order whenever you want them.

9a61d3c7 2821 4579 8601 c61c43d1c19f  img 0472
added over 4 years ago

deglazeordie has it right. Last month we had fresh cookies every night. Now we're paying for it with a diet, but whatever. You only live once.

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added over 4 years ago

Just don't freeze too far in advance - besides freezer burn potential, the dough does start to break down and they won't be quite as nice. A month in the freezer, tops, for maximum convenience and results.

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added over 4 years ago

Honestly, either works just fine. Either way, you'll want to be 100% sure you have well sealed your package so that it doesn't dry out in the freezer (removing as much air as possible from your packaging). I agree that few things compare with taking dough out and making cookies on the spot, on demand (totally sympathize and understand darkside!). I"m particularly fond of slicing and baking off frozen "logs" of dough (which can be done with just about any dough, BTW, even if it isn't intended as a slice and bake in its unfrozen form. For example, chocolate chip cookies freshly made would be a drop cookie, but if you roll it in a log and freeze that way, you can slice and bake straight from the freezer without thawing. Works for just about any dough). If tightly sealed in a reliable freezer, you can freeze either dough or baked cookies for several weeks without problems. In other words, you could make either dough or baked cookies right now and freeze and they'll be wonderful for your New Year's Eve party or anything before then. FWIW: one of my higher end cooking magazines that I received earlier this month was touting exactly this -- make it now, freeze it, and have it ready for the holidays. They went well beyond cookies in their use of the "freeze it now" approach.

16ae6300 9ff8 4d79 92ca ce242875af48  logo fb
added over 4 years ago

I agree with everyone: freeze the dough. But, here is my tip: freeze the dough in ready-to-bake slices or scoops. You can bake as many or as few cookies at time as you like.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

thank you all!!!!!! I always get such good comments and ideas

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I roll the dough into a log shape and wrap tightly with cling wrap and then bag. Air is your enemy in the freezer. The nice thing about the log shape is that you can cut it, frozen, with a sharp sturdy knife and put it directly into the oven (without thawing).

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.