Making cookie dough ahead of time and then storing it in the refrigerator can save you time on a hectic day, and it may even make your cookies taste better. Letting cookie dough sit in the refrigerator allows the flour to absorb the liquids, creating a better tasting cookie with a less rubbery consistency. It also reduces the amount cookies will spread on the cookie sheet. You can store cookie dough in the refrigerator for two days.
Place the cookie dough in an airtight container, such as a plastic snap-top container or a plastic bag. If desired, roll the cookie dough into a log and wrap with plastic -- it'll be easy to slice later.
Write the type of cookie dough on the container. Then add "Use by" and write the date of two days from today.
Put the wrapped and labeled cookie dough in a central area of the refrigerator. Don't store cookie dough on the refrigerator door, because the temperature is more likely to fluctuate there.
Don't eat raw cookie dough. Cookie dough is delicious, but doughs that rely on raw eggs may contain Salmonella enteritidis, a bacteria that can cause food poisoning. Unless you've used pasteurized eggs, wait until the cookies come out of the oven.
Cookie dough can also be frozen for up to six months.
Don't refrigerate cookie doughs or batters based on egg whites, such as meringues and macaroons. Refrigerating these doughs will damage their consistency.
Rebekah Richards is a professional writer with work published in the "Atlanta Journal-Constitution," "Brandeis University Law Journal" and online at tolerance.org. She graduated magna cum laude from Brandeis University with bachelor's degrees in creative writing, English/American literature and international studies. Richards earned a master's degree at Carnegie Mellon University.