In my opinion, cookie dough is one of life’s best simple pleasures. So knowing how to store it? That’s an imperative skill.
Why do I need to know How to Store Cookie Dough?
After the birth of one of my kiddos, a dear friend dropped off dinner and a tub of her homemade cookie dough. (I know, she’s the sweetest). The problem was I didn’t really know what to do with it and I didn’t have the bandwidth to bake the cookies that day. So, just in case you’re ever in my situation, or you ever want to make dough ahead of time, you’ll want to know how to store cookie dough.
Storing cookie dough is actually very easy and is so nice to have on hand when you need it. You can purposefully double a batch of dough and save half for the future OR store excess dough so you don’t waste cookies when you only need a few. This allows you to bake only as many cookies as you need or have a wide variety of cookies easily accessible to you when you need a smorgasbord of treats pronto.
The Best Ways to Store Cookie Dough
Here’s the good news – there are lots of ways to store cookie dough, both in the fridge and the freezer. But before we get into them, let’s lay down a few ground rules for proper cookie dough storage:
Always label your container with the type of dough you are storing. You would be shocked at how similar cookie doughs look once they’ve been frozen!
Make sure you always put a date on your cookie dough before storing it. We do not want to face the travesty of cookie dough going bad or being freezer burned because we forgot how old it is.
Great! Now that we’re on the same page, let’s talk methods. The determining factor in what method you use to store your cookie dough should always be how you want to bake your dough in the future. Do you want to plop cookie dough balls on a pan and call it good? Are you planning on slicing and baking your dough? Or do you want to scoop and shape it in the future? No matter your decision, I’ve got tips for you.
If you plan to pre-shape your cookie dough, use this method:
Freezer bags: Scoop the cookie dough into small balls (or whatever shape you’d like) and freeze them on a cookie sheet. Once frozen, transfer the cookie dough balls to a freezer bag, and store them in the freezer for up to 3 months.
If you plan to slice and bake your cookies later, use one of these methods:
Silicone baking mats:Scoop the cookie dough onto a silicone baking mat, and shape it into a log. Freeze the log on the baking mat, and once frozen, transfer it to a freezer bag.
Plastic wrap: Roll the cookie dough into a log and wrap it tightly in plastic wrap. Place in the fridge (2 -4 days)or freezer (up to 3 months).
Planning to scoop and bake your cookies later? Use one of these methods:
Airtight containers: Place the cookie dough in an airtight container, such as a Tupperware or glass container, and store it in the fridge for 2-4days or thefreezer for up to 3 months.
Parchment paper:Scoop the cookie dough onto a sheet of parchment paper and use the paper to wrap the dough into a ball. Place your parchment papered dough into your labeled container. You can store it in the fridge for up to 4 days or the freezer for up to 3 months.
How do I use my cookie dough when I’m ready?
If you are using a slice and bake method, take your cookie dough log and slice it to your desired width. Place the slices on a baking tray and let the cookie dough come to room temperature while the oven preheats. Then place the tray in the oven and bake like normal!
If you are planning on scooping and shaping the dough, remove it from the fridge/freezer and let it soften until pliable. Then scoop and bake like normal!
Please note: the texture of your baked cookies may differ slightly from cookies that are made with fresh dough. You may experience longer bake times, resulting in a slightly denser cookie. But don’t worry, they will taste just as good.
How can I tell if my cookie dough has gone bad?
If your cookie dough has obvious signs of freezer burn or mold, smells/tastes gross or has become extremely crumbly, it has gone bad and should not be used.
How can I store dough that has been rolled out and cut into shapes?
If you are set on freezing the dough, I would use the “Freezer Bag” method from above. Flash freeze on a tray and then place in a freezer bag for storage. However, my recommendation for cookies that have been rolled out and shaped is to bake the cookies first and then store. If you need tips on how to do this, check out this post!
Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.
Room temperature: Use airtight containers, cookie jars, or plastic bags to prevent air exposure and moisture loss. Keep cookies in a cool, dry area. Refrigerated: Use airtight containers or sealed plastic bags to store cookies in the fridge. Monitor the moisture level to avoid condensation.
Parchment paper: Scoop the cookie dough onto a sheet of parchment paper and use the paper to wrap the dough into a ball. Place your parchment papered dough into your labeled container. You can store it in the fridge for up to 4 days or the freezer for up to 3 months.
Placed rolled cookie dough onto a parchment paper lined sheet pan, and freeze for an hour until solid. Transfer to a ziploc bag or airtight container and label. Store in the fridge until ready to bake.
Most cookie dough can be refrigerated, well-wrapped, for 3-5 days before baking. If you want to make it farther in advance, freeze the dough. You can either freeze the entire brick of dough or divide it into portions for quick baking.
Refrigerate Cookie Dough: How long do cookies last in the fridge? Unbaked, you've got about 7 days. Mix cookie dough (except bar cookie batters and meringues) and refrigerate up to 1 week. To store cookie dough, pack dough into airtight containers or shape your slice-and-bake dough into logs and wrap.
Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).
Once rolled, stack the flats of dough in your cookie sheets and then wrap tightly with cling film (I can typically fit three flats per tray). The important thing is to minimize air contact with the dough to prevent drying it out.
You'll find that most of your favorite Christmas cookie recipes can be made anywhere from a month to six months before the 25th of December. (Consult this handy how-to guide to the matter.) Generally, most recipes will be best if baked and then frozen.
The cookie baked from room temperature, being thinner, has a more uniform texture, while the one baked straight from the fridge. is thick enough to accommodate a softer interior. and crispier exterior. No contest. Generally speaking, you should chill your cookie dough before baking it.
Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.
As Martha Stewart explains, for cookies that are intended to be served thin, crispy, or crunchy, refrigerating raw cookie dough isn't required. Simply prepare the batch and skip the chilling step so that when the cookies bake, they spread out over the hot baking pan.
Dough for cutouts, a.k.a sugar cookies, can also be frozen. You can roll out your dough and freeze it in sheets between parchment paper (stack the sheets in a rimmed baking sheet and double wrap it in plastic wrap). When you want to make cookies, remove one or more sheets, and punch out cookies with a cookie cutter.
Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.
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