There is something very satisfying about knowing you have homemade cookies waiting in the freezer.
Make a batch of cookie dough now, freeze it, and the next time a cookie craving strikes, you are only minutes away from warm, freshly baked cookies.
The easiest way to freeze cookie dough
Start by making your cookie dough according to the recipe.
Freezing works particularly well for drop cookies, such as chocolate chip, peanut butter, or gingerbread cookies. Cut-out cookies can also be frozen, but we usually recommend freezing those after they have been baked.
Once your dough is ready, you have a few options.
Freeze cookie dough as balls
Roll the dough into even balls and place them on a parchment-lined baking sheet that fits in your freezer.
Freeze for about an hour, or until the dough is solid. Freezing the portions separately first keeps them from sticking together.
Once frozen, transfer the dough balls to a zip-top freezer bag or airtight container.
It's a good idea to label the bag with:
- The recipe or cookie name
- The date
- The baking temperature
- The baking time
That last bit is especially helpful when you discover the dough at the back of your freezer six weeks later and can't remember what you made!
When you're ready to bake, simply take out as many portions as you need and bake according to the recipe. You may need to add a little baking time when baking directly from frozen.
Or make a cookie dough log
This is one of our favorite methods, especially with Secret Kiwi Kitchen Gingerbread Cookie & Cake Mix.
Instead of rolling the dough into balls, shape it into a firm log, wrap it well (plastic wrap or paper and then place it in a freezer bag), and freeze.
When you're ready for cookies, simply slice off as many rounds as you need and bake.
You can make one large log or several smaller ones, depending on how you like to use them.
And you don't have to stop at round cookies. Logs, squares, or individual portions all work beautifully.
Our favorite gingerbread trick: serve it with cheese
Here's where things get a little different.
We love freezing our gingerbread dough in logs and slicing it into thin rounds to bake as needed. Think of them almost like little gingerbread crackers.
They are wonderful alongside a cheese board, particularly with a good blue cheese or a gooey Brie.
The warm spices and gentle sweetness of gingerbread are surprisingly good with rich, creamy or boldly flavored cheeses. Add some fresh fruit, nuts and a glass of something lovely, and you've got an easy little platter for entertaining.
It's also a great trick for the holidays. Keep a log of gingerbread dough in the freezer and you can bake just a few cookies when unexpected guests arrive rather than making an entire batch.
Can you freeze cookie dough in other shapes?
Absolutely.
Balls: Perfect for drop cookies and easy portion control.
Logs: Ideal for slice-and-bake cookies and our gingerbread-and-cheese-board trick.
Squares: Great if you prefer to cut and bake uniform pieces.
Whatever shape you choose, wrap the dough well to prevent freezer burn and label it clearly.
How long can you freeze cookie dough?
For the best flavor and texture, we recommend using frozen cookie dough within 3 months.
Yes, it can technically last longer in the freezer, but the quality may start to decline over time. And honestly, 3 months is a pretty good excuse to bake some cookies!
A freezer full of cookies? Yes, please.
Freezing cookie dough is one of those little kitchen tricks that makes homemade baking so much easier.
Make the dough once, portion it, freeze it, and you've got homemade cookies ready whenever you need them.
And if you haven't tried our Secret Kiwi Kitchen Gingerbread Cookie & Cake Mix as part of a cheese board, give it a go. We think you'll be surprised by how beautifully gingerbread and cheese work together.
Sometimes the best entertaining ideas start in the freezer.
