Cookie dough freezes beautifully, and this is a great way to plan ahead for the holiday baking season, or so you can have warm, fresh cookies whenever that craving hits. Learn how to freeze cookie dough from this comprehensive post, which includes a video tutorial. I’ll show you the best ways to freeze different types of cookie dough, from drop cookies to cut-out cookies to slice-and-bake style.
I also include instructions for freezing baked cookies, as well as cookie bars.
Have you ever made cookie dough just to freeze it for later? Or freeze some cookie dough instead of baking the whole batch? I do both all the time, especially with these chocolate chip cookies.
It’s so convenient to have a stash of ready-to-bake homemade cookie dough on hand, in case you find yourself in need of a quick dessert at the last minute. Maybe new neighbors just moved in, a friend had a baby, or you forgot about the school bake sale until the morning of… frozen cookie dough comes to the rescue.
Make the dough when you have the time, and simply bake the cookies when you don’t!
This post is part of my Baking Tips category. Over the years, I’ve published dozens of articles and videos that aren’t only recipes, but baking success tips to help you gain confidence in the kitchen.
4 Reasons Why You Should Freeze Cookie Dough
- Cookie dough freezes well for up to 3 months, so it’s a great way to get ahead for the holidays or other busy times.
- For drop cookies, you don’t need to wait for the dough to thaw—bake from frozen.
- You don’t have to bake the whole batch at once—you can bake just 1 or 2 when you’re craving a freshly baked, warm cookie.
- Having a stash of cookie dough in the freezer means you are always prepared for a dessert emergency. 😉
Today I’m sharing with you my best tips for how to freeze, thaw, and bake cookie dough. Doesn’t sound revolutionary, but you won’t believe the confusion and mistakes one can make when it comes to freezing and baking cookie dough. I originally published this post back in 2015, and have learned a few more tricks since. Happy to share them today, along with a new video tutorial.
How to Freeze Cookie Dough: Video Tutorial
Supplies You Need:
- Freezer-friendly containers or zip-top bags (I use and love these containers)
- Permanent marker
- Plastic wrap if making cut-out or slice-and-bake dough
- Labels or masking tape
How to Freeze & Bake Drop Cookie Dough
“Drop cookies” refers to cookie doughs that you scoop and drop onto the baking sheet, like oatmeal raisin cookies. I include dough that you roll into balls in this category, because it, too, requires very little shaping—like double chocolate chip cookies and cake batter chocolate chip cookies.
Drop-style cookies take a few extra steps before freezing, but it’s worth it because the cookie dough can go straight from the freezer to the preheated oven for a treat that’s ready in about 10–15 minutes. Here’s how to do it:
- Chill the dough: If the cookie recipe you’re using says to chill the dough before scooping and rolling, you still need to take that step.
- Shape the cookies: After the cookie dough has chilled in the refrigerator, scoop and roll the cookie dough into balls (or shape into tall columns, like I recommend for these chewy chocolate chip cookies). Place them on a lined baking sheet or plate, making sure to keep them from touching each other.
- Chill the cookie dough balls: Cover the tray or plate and place in the refrigerator for 1 hour. This will set the cookie dough balls’ shape, and prevent them from sticking together in the freezer container.
- Transfer the cookie dough balls to a container or bag: Place the cold cookie dough balls into a freezer-friendly container. It’s OK if they’re touching each other now (since the shape has set).
- Label the bag or container with the recipe name, the date, baking temperature, and bake time (add an extra minute or two if baking from frozen), and place in the freezer.
- Freeze cookie dough for up to 3 months: Labeling with the date will help you determine by when the cookie dough should be baked.
- Bake the cookies: When you’re ready to bake, preheat the oven. Place the frozen cookie dough balls on a lined baking sheet, per your recipe’s instructions. Add an extra minute or two to the bake time, because the dough is frozen.
In photos: Make and refrigerate the dough, if the recipe calls for chilling the cookie dough. Then shape into balls per your recipe’s instructions. Refrigerate the shaped dough balls to set their shape:
Then place into a labeled bag, and freeze for up to 3 months:
Freezing Cookie Dough Coated in Sugar or Cinnamon-Sugar
For drop cookies rolled in a coating like sugar—such as snickerdoodles, peanut butter blossoms, or chocolate crinkles—it’s best to freeze the cookie dough balls without the coating.
Why? I find the coating tends to melt and disappear during the freezing and thawing process, so it’s best to roll the cookies in the coating just before baking.
Follow the same steps as above, except when you are ready to bake the cookies, remove the cookie dough balls from the freezer and let sit out at room temperature for about 30 minutes. Let them thaw just a little bit so that the coating will stick. After 30 minutes, roll the dough balls into the sugar or whatever coating your recipe calls for. No need to bake for an extra minute or two here, because the cookies will have defrosted slightly.
How to Freeze Cut-Out Cookie Dough (Like Sugar Cookies)
For cut-out cookie dough that needs to be rolled out before cutting into shapes with cookie cutters, like sugar cookies or gingerbread cookies, the process is a little different. Here’s how to do it:
- Divide the dough in half: After you’ve made your dough, divide it in half. Smaller pieces are simply easier to work with.
- Flatten each half into a disc about 1 inch thick. I do the same thing when I make and freeze pie dough.
- Wrap and label: Tightly wrap each disc of dough in plastic wrap, and label with the recipe name and date. I just use a piece of tape as a label, nothing fancy.
- Freeze cookie dough for up to 3 months.
- Thaw the dough: Transfer the wrapped disc or discs of cookie dough to the refrigerator the day before you intend to bake the cookies, and let it thaw in the refrigerator overnight.
- Roll out the cold thawed dough, cut into shapes, and bake according to your recipe’s instructions.
Freezing this dough is helpful if you’re planning to host a cookie decorating day.
How to Freeze Icebox or Slice-and-Bake Cookie Dough
Icebox cookies, also known as slice-and-bake cookies—like these sprinkle slice’n’bake cookies, brown sugar shortbread cookies, and cranberry orange icebox cookies—are similar to cut-out cookie dough in that they are quick to prep to freeze, but then need a little thaw time before you can slice and bake them. Here’s what to do:
- Divide the dough in half: Just like with the cut-out cookie dough, this makes the dough more manageable.
- Roll into logs: Roll each half into a log shape, per your recipe’s instructions.
- Roll logs into coating: If your recipe calls for rolling the cookie dough logs into a coating like coarse sugar or sprinkles, you can go ahead and do that now.
- Wrap and label: Tightly wrap each log in plastic wrap, and label with the name and date.
- Freeze cookie dough for up to 3 months.
- Thaw the dough: Transfer the wrapped log or logs of cookie dough to the refrigerator the day before, or at least a couple of hours before you intend to bake the cookies.
- Slice and bake: Once the dough has thawed enough for you to cut with a knife, slice the cookies and bake according to your recipe’s instructions.
This is a great question. If the cookie dough is particularly sticky, it would be difficult to roll into balls AND also roll into balls that won’t stick together in the freezer. I always suggest chilling if your cookie dough recipe calls for it, and then scooping and rolling into balls to freeze.
Want to make M&M cookie bars or even chocolate chip cookie cake? You can freeze that dough, too. Prepare the cookie dough according to the recipe’s instructions. Refrigerate the dough for about 30 minutes, and then wrap the cold dough tightly in plastic wrap and add a label with the name of the recipe and the date. Freeze for up to 3 months. Thaw overnight in the refrigerator, and then press the dough into the baking dish and bake per the recipe’s instructions.
Delicate cookie doughs/batters don’t hold up well in the freezer. For example, I avoid freezing French macarons batter, madeleine batter, lace cookies batter, and chocolate swirled meringue cookies batter. Even if you let the doughs/batter thaw first, the results will not be the same. See each individual recipe for detailed make-ahead instructions.
Freezing Baked Cookies & Bars
Instead of freezing cookie dough, you can freeze baked cookies like almond biscotti, spritz cookies, and sugar cookies (before decorating).
After your baked cookies have cooled completely:
- Place them on a baking sheet and freeze until solid (this way they won’t stick to each other in the freezer).
- Then, layer in a freezer container with parchment between each layer, or carefully place in zip-top bags. Label the container if desired.
- Freeze up to 3 months.
- Thaw the cookies (still covered) in the refrigerator, or at room temperature.
You can also freeze baked bar cookies like peanut butter blondies or homemade brownies. Cool them completely, cut into squares, then layer between sheets of parchment paper in a freezer container or zip-top bag. Again, freeze for up to 3 months.
I hope all of this helps. As always, let my team and me know if you have any questions. Here are all my cookie recipes. I usually note freezing instructions in each recipe as well—always check the Notes section of the recipe card.
Reader Comments and Reviews
Good Morning
How to freeze the dough for your lemon drop cookies. Or can I make the dough and refrigerate for 6 days before using
Hi Lisa, for the lemon coconut shortbread cookies, here are the freezing instructions: You can prepare and chill the cookie dough for up to 3 days. You can freeze the cookie dough or cookie dough balls for up to 3 months. Thaw in the refrigerator and bring to room temperature before baking.
Thank you for taking the stress out of baking Christmas cookies three days before Christmas! Frozen is the way to go!!!
Thank you so much for this sally. I always had my frozen cookie dough balls stick together, this year is going to be a breeze. Can’t wait to try out your newest cookies from your cookie palloza.
Lois
I’m currently cooking and baking holiday presents for family gifts and this idea just blew my mind!
.. make your own cookies
Thank you once again, Sally
Do You have a recipe for Lemon Cranberry Muffins? I have one for Orange Cranberry and they are delicious. I get your recipes on a regular basis and I make a lot of muffins. Your recipes are wonderful. The only problem is I would like to print them all,but my binders are all getting full. Thank You for all the time you take to bring the recipes to us, Bette Sager
Hi Bette, thank you so much for making our recipes! We don’t have a lemon cranberry muffin recipe, but substituting lemon juice and zest for orange in our cranberry orange muffins should work well! We would use the zest of one lemon, not two, so it isn’t too overpowering. Let us know if you give it a try!
How do I thaw and use frozen cookies without them getting too soft. I need to make cookies ahead of time for a number of occasions coming up and would like to freeze them, but they lose their crisp edges.
Hi Donna, we usually thaw cookies in the fridge overnight. If you want extra crisp and fresh cookies, freezing the dough and baking just before they are needed may be a better option.
Are there any icebox/slice & bake sugar cookies? I’ve a feeling I’m just missing it.
Hi Christine, I detail those at the end of the video and you can see those instructions above the brownies/bar cookies. There’s a few steps!
Hi. I love your sugar cookie recipe and I always bake more than I can handle. I froze cookie dough cut outs for about a week, but they came out with a baking soda after taste. The dough was part of a batch that I had baked right away and those came out fine. I find that freezing chocolate chip cookie dough does the same thing. Any ideas on why?
Did you use baking powder or baking soda in the sugar cookies? The recipe calls for baking powder, so be sure to use that instead of baking soda. For chocolate chip cookies, there shouldn’t be an aftertaste. See if sifting your baking soda helps; I wonder if there are clumps in it?
How do you freeze shortbread cookie dough such as your chocolate pistachio shortbread recipe?
Hi Grace, Unbaked shortbread dough freezes well for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature before continuing.
Hi Sally and crew. Just a few questions. Do doughs with nuts like wedding cookies freeze well? Do you suggest decreasing the baking temp for drop cookies that are baked straight from the freezer. Last one, Do you find doughs with strong extracts like peppermint get stronger if frozen or does the flavor stay the same.
Thank you and Happy Holidays
Hi Lisa, yes, you can freeze cookie dough with nuts. We don’t suggest decreasing the temperature when baking frozen drop cookies, just increase the baking time by a minute or two. We haven’t noticed a difference in taste after freezing a dough with extract flavoring, but we haven’t tested every flavor of extract, so I can’t say for sure whether that’s the case!
What about palmiers type of cookies that use more of pastry textures? Are those freezable?
Hi Dee Neal, if you’re using homemade puff pastry dough, you can freeze it. You can freeze the baked cookies too, between sheets of parchment. Thaw at room temperature.
I’ve made your Seriously Soft Molasses Cookies. Each time I make them I have to make a double batch because everyone asked for more that one batch doesn’t last.
I so happy I ashed “cN you freeze cookie dough”
I love making cookies for Christmas ;but take me at least 3 days
Thank you so much love it.
Just signed up for your email list. I’ve been relying on your recipes and instructional detail for years. You’re my go-to for a sanity check on others’ recipes, and any time I want to try baking something I’ve never made before. Thank you! I’ll let you know how the new baking turns out!
Thanks for the tip on freezing cookie dough. Now I can put everything together on a rainy date and bake when required.
Are all drop cookie recipes suitable to be rolled/frozen into slice n bake? i dont see any slice n bake recipes….
Hi Terri, we have several slice and bake cookie recipes on the site, also called icebox cookies. You can see them all here: https://route-span.live/category/desserts/cookies/shortbread-and-icebox-cookies/%3C/p%3E
Hello! I freeze cookie dough all the time and it works like a charm. I also freeze baked cutouts. My question is can you freeze cutout cookie dough, bake them, then refreeze the baked cookies?
Yes, absolutely. Same principle applies 🙂
If a dough has to be chilled before use, can I scoop them into their balls before chilling? When I’ve chilled in the past it’s been too hard to scoop and have a consistent shape.
Hi Ashley! You certainly can if that works better for you.
Hi Sally! I love your cookie recipes and have frozen dough balls of your chocolate chip cookie recipe in my freezer. Unfortunately, it’s been more than 3 months. I intend to thaw them overnight in the fridge. Any way to tell if they’re still safe to eat or any signs to toss it out? Thanks!
Hi Caroline! After 3 months, we find that the cookie’s flavor will start to suffer. We recommend 3 months, but, as always, do what you’re comfortable with!
I want to freeze a cookie dough that has crushed up candy canes in it, do you think they would freeze well? I’m concerned about the color bleeding upon thawing or some such issue. Thanks!
Hi Sarah! As long as the candy cane pieces are IN the dough, not exposed and stuck on top of it, it should be fine. We haven’t had an issue freezing this peppermint white chocolate cookie dough!
I LOVE all your baking recipes. I have a question. Is it possible to make the dry ingredients ahead of time? If so, how long would it last? I would use my foodsaver to get most of the air out. I’m thinking it should work because of the cookies in a jar.
Hi Laraine, yes, you could certainly make and store the dry ingredients ahead of time. We’re unsure of an exact expiration date for the dry mix (as it will depend on the freshness of your dry ingredients), but we recommend no longer than a few months for our cookie jars. Hope this helps!
Hi Sally! I’ve been using several of your recipes and it’s always a hit! Anyway it was my first time to freeze cookie dough then bake it. I followed your instructions. I baked it straight out from the freezer. I noticed that the outer layer of the cookie started to bake quicker? It was turning brown quicker so I burnt some of the edges. It still tasted great but I’m wondering why it was turning brown quicker. I’m using a convection oven.
Hi Anna! The convection setting could be the culprit here. We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Hey, love your tips. I have a very important question, I freeze my chocolate chip cookies, and when I bake my first batch it’s flat ! But my second one is good, but I face another problem , it’s so greasy and so much butter comes out of my cookies! Butter used is 115 g of brown butter – 195 g flour
Hi Heba, here’s our chocolate chip cookie recipe with lots of tips. This post with cookie baking tips may be helpful as well!
hi sally
i froze my crispy chocolate chip cookies in the freezer by mistake instead of the refrigerator and now it is solid and i am not able to scoop it out with a scooper what should i do
Hi Shruti, you can place the frozen dough out on the counter or in the refrigerator to help soften it up so that it is scoopable.
If I bake the cookie balls frozen do I need to flatten them a bit in between baking time or will they spread out during the cooking process?
Hi Elaine, no need to flatten them first!
Love your Site! And I love making cookies!! I have a question about freezing Mexican Wedding Cake cookies, sometime call Snowballs. If I make the dough balls and freeze them before baking, will the cookies hold their shape while baking? I’m concerned I might have flat cookies after baking…
Thanks so much!!
Hi Patty! Yes, that’s what we do with our pecan snowball cookies – see recipe notes for our suggested freezing instructions for those cookies.
Can you just freeze the cookie dough in a mass, thaw in the fridge, then scoop out balls to bake rather than scooping and freezing individual balls?
Hi Shari! Absolutely. But we find it much easier to freeze the cookie dough balls because you can bake them from frozen.
A friend of mine told me about your site ! I have learned so many things in a day … I am just beginning on my baking journey !!! Love all the tips !!
Hi there
Just wanted to know how long cookie dough can be kept in the fridge before baking. Btw love your recipes.
Hi Shirley, up to 3-4 days is usually best. I’ve stretched it to 5 days with some doughs and it’s typically still fine.
Hi Sally, long time fan here. Is it ok if I leave the cookie dough at room temperature, covered in foil, before refrigerating it, for 3 hours or so? I want to transfer the dough to my fiance’s place, who lives out of town, and pick up the recipe from there. She does not have many kitchen appliances where she lives (i.e. mixer, etc.), just an oven. Thanks!
Hi Argyris, that should be fine, but if you have the chance to give the dough some time in the refrigerator or freezer before traveling and can then transport in a cooler, that would be even better! Then you can finish refrigerating once you arrive.