Frozen cookie dough can be a time saver near the holidays, for birthday parties or when a craving strikes. Butter-based cookie dough, such as chocolate chip, peanut butter and sugar, freezes better than meringue and other thin doughs. All cookie dough must be double-wrapped in plastic wrap, or placed in freezer bags or airtight containers to prevent freezer burn and odor absorption. Cookie dough can last four to six weeks in the freezer, so label all dough with the date it was frozen. Cookie dough can be thawed in the refrigerator or baked from the freezer to prevent flattening. Thawing at room temperature is not recommended for doughs that contain raw eggs.

Refrigerator Thawing

Remove cookie dough from freezer.

Place cookie dough in the refrigerator.

Wait two to three hours for cookie dough to thaw before baking.

Follow baking instructions.

Bake Frozen

Remove cookie dough from freezer.

Place on baking sheets.

Follow baking instructions, adding a couple minutes to the bake time.


  • For added convenience, cookie dough can be shaped before freezing. Dough can be frozen in round flat disks for easier rolling and cutting. It also can be shaped into logs for slicing. Preformed balls and precut shapes can be frozen on cookie sheets for one hour before being placed in freezer bags, dividing each layer with parchment paper.

  • Divide large amounts of dough into smaller sections for quicker thawing.

  • Brownie batter can be frozen in the pan in which it will be baked.