I love making cookies, who doesn’t? But sometimes the recipe yields more cookies than I want at one time. In these cases, I freeze any extra cookie dough. This way, I always have cookie dough on hand and if I ever need any last minute treat I can throw them in the oven and all is good.
I used to freeze my dough in a large tube shape, but I realized it didn’t work well and it made it more difficult to make the cookies once I pulled them out of the freezer. So I came up with this super easy trick to freeze my cookie dough. I got the idea from the frozen dough my mom used to buy from Costco years ago, which was simply pull it out of the freezer and toss it right onto a cookie sheet because it was already in the cookie shape. No mess and no fuss!
When I make cookies I always use a cookie dough scoop to get perfect sized cookies, so I decided to try doing that and freezing the dough.
All you have to do is scoop the dough just like you normally would. If you don’t have a scoop then just use whatever method you normally do. Of course it always works better when the dough is all shaped similarly.
Simply scoop all the dough into little balls just like you normally would and cram as much as you can on a cookie sheet. I use this small pan because it fits better in my freezer, but you can use whatever size works for you. Just make sure that the dough isn’t touching because you don’t want it all to freeze together. Once the dough has all been scooped, place the whole baking sheet into your freezer. You’ll want to freeze it for at least an hour.
The dough needs to be firm but not totally frozen. Don’t leave it in more than 2 hours.
After 1-2 hours, remove the sheet from the freezer and toss all the cookie dough into a large freezer bag or other freezer container. Put this in the freezer and TA-DA, you’ve got freezer cookie dough all ready to go!
When you want to make cookies you can either pull them straight out of the freezer and put them directly into the oven, or you can let them thaw just a little bit. I prefer letting them sit out about 30 minutes or so, but either way is fine. Frozen dough will cook a little differently than fresh made cookie dough, so just be aware of that. The bottoms will brown a lot more before the center can cook, I’ll usually grab a spatula and flatten the dough about half way in the oven so that they cook a little more evenly.
Keep this idea in mind next time you bake a batch of cookies and you’ll love the frozen dough that you can grab on a whim! Or that you can grab when you feel like a bite of frozen cookie dough. :)
For the recipe of these cookies, see Oatmeal Chocolate Chunk Cookies.