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abest-cookie_doughDouble Batch Cookies to Make and Freeze For Later

Baking cookies is an enjoyable experience for most but there can be times when we want to bake but just don’t have the time. At times like these, having ingredients that are prepared before time would help a lot. Prepared cookie dough is easy to make and convenient for those times when you want cookies without the mess.

You may be looking for the best cookie dough to freeze in order to minimize the time you spend baking and to keep the taste of the cookies fresh. Having a double batch of cookies helps you make the first batch and freeze the remaining batch for later. The remaining batch can then be used at the next baking session. This can be a big help during busy seasons like the holidays when you need all the time you can get.

Easy Steps to Freeze Half Your Cookie Dough for Later

Most of the time we make more dough than we need and end up baking a lot of cookies that only sit on a shelf somewhere until they get stale. Freezing is an effective way to preserve dough for any future use. There are a number of steps involved in making cookie dough for freezing, and these depend on the type of cookie dough you’re making and the quantity.

Take out a baking sheet or several sheets if you’re making a lot of dough and line them with wax paper. Set these aside for use later.

If you’re freezing a small batch of cookie dough, make small scoops of the dough and place them on the baking sheet. Make sure the scoops are far apart and do not touch. This is to prevent the dough balls from sticking to each other. Cover the balls of dough with parchment paper and let them sit for 3-4 hours in the freezer. After that, place the balls in an air tight container and keep them stored in the freezer for the next use. Be sure to label the container with the contents and date.

If the dough you want to freeze is of different flavors, say chocolate chip cookie dough and peanut butter cookie dough, then make dough the way you would normally and freeze each batch separately. Chill each batch of dough and roll it into 1 or 2 1 1/2" logs. Set aside separate plastic wraps and wrap these around the dough twice. Write the name of the cookie dough on each to avoid confusion and place them in the freezer. Writing the date the dough was frozen will help in identifying when it is about to expire in the future. If the dough is not wrapped up properly it will pick up the smell of anything else that is placed in your freezer. That is why it is important for you to carefully wrap your dough. Also two types of cookie dough cannot be stored in the same container as one will absorb the odor of the other if it is stronger. When ready to bake, allow the log of dough to thaw on the counter for 30 minutes and cut into 1/2" thick slices. Place on a cookie sheet and bake according to recipe instructions. You may need to add 2-5 minutes to the baking time, but check often so as not to overbake the cookies.

The best cookie dough to freeze is shortbread, sugar cookies, brownies and chocolate chip among other. This is because the consistency of these doughs is easy to freeze because it is thick and similar to play dough. Dough that you should avoid when it comes to freezing is that of cake-like cookies or cookies with a light consistency. Thin batter-like doughs do not freeze well.

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