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May 28, 2008 02:15 PM

COOKIE Dough: Freezing Raw or Baked?

In the past I have almost always stored my cookies fully baked in the freezer. They hold up for a very long time. I am, however, considering freezing the dough and baking when needed. Do you have opinions to share based on personal experience? Some of the dough has been rolled into balls (molasses crinkles, cardamom cream cheese walnut) and some is in rolls(to be sliced thinly and baked)- anise thins, dark choc. mint wafers. thanks much.

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  1. Freeze the dough and then bake. You can have fresh baked cookies in 10 minutes any time you want.

    2 Replies
    1. re: chowser

      Chowser, I agree w/ you. I would freeze them in portion sized balls on a baking sheet, and then transfer them to a zip bag for storage.

      The roll cookies slice very well, so they do not have to be portioned prior to freezing. The rolls should be wrapped well in wax paper, as fats are very susceptible to collecting off-flavors in a freezer.

      1. re: Kelli2006

        Yes, I find it easier to slice a frozen roll than a refrigerated. It maintains the shape better.

    2. i've always stored raw in balls. i wrap in foil, then plastic baggy it, and it lasts and rebakes well for eons.

      1. Admittedly, my only frozen cookie dough experience is chocolate chip (since that's what I crave and bake two at a time) and the slice-and-bake types. However, I'd imagine you could freeze and later bake just about any typical cookie dough.

        I bake straight from the freezer and add a minute or two to the baking time.

        3 Replies
        1. re: leanneabe

          I've experimented a lot with freezing all kinds of cookie doughs, and the only thing that I've found not to freeze well is oatmeal cookie dough. They turn out okay, but they just don't seem to have the right texture after freezing and then baking.

          1. re: Katie Nell

            funny i've never had a problem w/ oatmeal raisin...

            1. re: Emme

              The oats will absorb some of the moisture and you'll get a slightly different cookie after freezing, but my experience is that it's not usually a worse result, just a little different. I make and freeze dough all the time - this christmas I made a batch of my favorite oatmeal-cherry-chocolate-pecan cookies and was disappointed by the texture of them without freezing!

        2. I freeze raw dough in rolls a lot. I like freezing that way because you can get most of the air out. Also I can break a batch of dough into as many logs as I want, so you can always bake the cookies fresh. If you roll into balls I would think you would think that you would have to bake sooner because there's no way you could get all of the air out. At Christmas time I do bake cookies and then freeze and it's fine, your house just won't smell like homemade cookies all the time.

          1. The only caution I have about freezing cookie dough, at least in my house, is that everyone seems to like eating the frozen dough balls at least as much as baked cookies. Some batches (especially chocolate chip or white chocloate- cranberry hermits) disappear before they ever get to the oven.

            1 Reply
            1. re: polecat2663

              If you made flattened cookie dough balls, then you could bake cookies, put one of those frozen doughs in the center of two like a frozen cookie dough sandwich and have a decadent treat for your family.