When baking frozen cookie dough, you do not have to thaw the cookie dough. Simply place the frozen, pre-scooped cookie dough onto a baking sheet and bake for 2-3 minutes longer than the original recipe recommends. That’s it!
PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. BAKE 10 to 14 minutes or until light golden brown. COOL 2 minutes; remove from cookie sheet. Tip: If baking frozen dough, add 2 minutes to the bake time.
Generally, it’s okay to bake these types of cookies directly from the freezer, but they will not turn out exactly like those that are baked fresh. The taste will remain, but the cookies will not spread as large. If you want the spread to be the same, we recommend thawing the dough for 24 hours in the fridge.
To use: Defrost the unrolled cookie dough in the refrigerator overnight. You can then roll out the dough, cut out the cookies, and bake them according to the recipe’s specifications. If you’ve already cut out and frozen the cookies, simply pop them in the oven.
Preheat oven to 350 degrees F. Place frozen cookies 2 inches apart on ungreased baking sheet. Bake 12-13 minutes, or until golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks and cool completely.
The dough for just about every type of cookie can be frozen successfully, with a few exceptions. Delicate, thin cookies, such as florentine, lace, and tuile cookies are made with a liquid-y batter that doesn’t freeze well unbaked or baked. Aside from these, pretty much any cookie goes.
Although most baked cookies freeze with no problems, here are some that hold up especially well: Bar cookies. Sugar cookies, plain or decorated with icing or chocolate. Drop cookies, like oatmeal, chocolate chip or peanut butter cookies.
Not all cookies freeze well
Cookies that are already decorated with frosting or coated in chocolate or powdered sugar are a no-go, as are delicate cookies like these peppermint meringues and these chocolate almond pizzelles.
Can I freeze these cookies? Yes! They are a great make ahead cookie. Store in an airtight container and freeze for up to 3 months.
How to Bake Cookie Dough from Frozen
- Start the Oven 20 Degrees F Higher, and then Lower It. …
- Bake at 20 Degrees Higher than Recipe. …
- Lower the Temperature 20 Degrees and Bake for 3-5 Minutes Longer. …
- Don’t Change the Temperature and Bake for 1-2 Minutes Longer.
Thawing Frozen Cookies
When you’re ready to thaw your baked cookies, let them sit at room temperature or heat them up in the oven for a couple of minutes. When it comes to thawing dough, baking the cookies an extra few minutes should do the trick to ensure they’re completely defrosted and ready to eat.
If you inadvertently freeze your dough, that’s not a problem—just put it in the fridge and let it thaw until it becomes soft, then bake them. The taste and texture won’t be harmed at all, and in fact, most doughs, from pie crust to cookies of all kinds, freeze quite well.
The most important thing to remember when thawing your cookie dough, whether shortbread-style or drop cookies, is to place it in the fridge. Do not thaw at room temperature, as this will encourage bacteria growth from the eggs in the cookie dough.
In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.
How do you defrost cookie dough quickly? A quick way to defrost cookie dough is to use a short chef knife to slice the cookie dough into cross sections. Place the frozen cookie dough slices on a microwave safe plate and nuke for 10 seconds on the defrost setting.