To Freeze Cookie Dough (Drop Cookies)

1. Make cookie dough as directed in your recipe, including any recommended chill time. (i.e. “chill for 1 hour”)
2. Scoop the cookie dough into balls with your cookie scoop and place on a baking sheet lined with parchment paper.
3. Freeze at least 1 hour or so, or until the cookie dough balls are no longer tacky or sticky to the touch.
4. Transfer cookie dough balls to freezer-safe bag or container and store in the freezer up to 6 weeks.

For Cookies Rolled In Sugar:

1. Follow the instructions above and do NOT roll the cookies in sugar/cinnamon-sugar.
2. Thaw the dough in the refrigerator at least 1 hour before rolling in sugar right before baking. (If the sugar isn’t sticking yet, let the dough thaw longer in the fridge before rolling)

For Cut-Out Cookie Dough:

1. Make your cookie dough as directed, including any chill time.
2. Form the dough into a disc (or two discs, if your batch is large).
3. Wrap each dough disc securely with plastic wrap or beeswax wrap, and tuck the wrapped discs into a freezer-safe bag.
4. Thaw in the refrigerator at least one hour (up to overnight), then thaw on the counter for 30 minutes or so, until the dough is soft enough to roll out and bake as directed in your recipe.

To Bake Frozen Cookie Dough:

1. FROM FROZEN: If baking straight from the freezer, preheat the oven to 20-25 degrees LESS than the called-for temperature.  (i.e. If the recipe calls for the cookies to bake at 350, reduce the temperature to 325-330 degrees). Add an additional 2-3 minutes to the bake time and watch the cookies carefully to know when they’re done.
2. OR, THAW FIRST: Thaw the frozen dough in the refrigerator at least 1 hour, up to overnight. If thawing the dough in the refrigerator first, you can bake as directed in your original recipe.