Can you freeze cookie dough? How about baked cookies? We answer these questions and more in our guide to freezing cookies.
On those days when you need a homemade treat ASAP, put away the stand mixer and sticks of butter. Instead, reach for cookies from your freezer. Yes, you heard me right. You can actually freeze cookies—and they taste just as good weeks later as they did the day they came out of the oven. Here’s how to do it.
How to Freeze Cookies
Step 1: Make Sure Your Cookies are Suitable for Freezing
Theoretically, you can put any type of cookies in the freezer, but some varieties hold up better than others. One of our best tips for freezing cookies is to avoid any overly delicate treats (like these meringue hearts) or any decorated cookies as the frosting will lose its fluffy texture.
To freeze cookies, start by baking them. Then, once they’ve cooled, arrange cookies in a single layer on a baking sheet. Pop the sheet in the freezer for 30 minutes or until the cookies are frozen solid.
Step 3: Place in Desired Container
Then, layer frozen cookies in airtight containers, with a piece of parchment paper separating each layer. This will help prevent the cookies from sticking to one another.
Repeat until all of the cookies are packed, then freeze containers for up to three months. Thaw (or pop in the microwave for a few seconds—we won’t tell) before serving.
Can You Freeze Cookie Dough?
Absolutely! If you’re still craving a fresh-from-the-oven cookie, freezing cookie dough works, too. Just whip up your favorite dough—again, hefty recipes work best—and freeze. You can either freeze the entire quantity of dough or individual portions.
For the entire batch: Wrap the finished dough in parchment paper, flatten into a circle shape and place in a freezer bag. Thaw dough overnight in the fridge before shaping into cookies and baking.
For individual cookies: Scoop dough onto a cookie sheet lined with parchment. Place the sheet in the freezer for 30-45 minutes or until the dough balls are frozen. Place frozen balls in a freezer-safe bag or container. To bake, thaw overnight in the fridge. Or, bake from frozen—just increase the recipe’s cook time by 3-4 minutes.
Keep these cookies in the freezer for craving emergencies.
These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado
Go to Recipe
Freezing Tip: For drop cookies, freeze individual cookie portions onto waxed paper-lined cookie sheets. Once frozen, transfer to labeled freezer bags. Remove as many portions as you need and bake, making sure to add additional baking time.
These butter sugar cookies are one of my favorite cookies to bake for Christmas. The dough recipe is versatile, so you can use it for other holidays, too. Children like to help with the cookie decorating. —Cynthia Ettel, Glencoe, Minnesota
When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. —Maria Debono, New York, New York
It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy vegan gingerbread cookies stole the show.—Jenet Cattar, Neptune Beach, Florida
Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! —Adela Srinivasan, Parker, Colorado
Decades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania
I make rich, fudgy cookies that taste like brownies with a marshmallow filling. I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.—Kelly Ward, Stratford, Ontario
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. —Melissa Turkington, Camano Island, Washington
Even if your family doesn't care for fruitcake, they'll love these festive cookies studded with candied fruit and pecans. A caramel glaze adds a delectable touch on top. —Susan Hein, Burlington, Wisconsin
My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite of these chocolate cutout cookies. —Nancy Murphy, Mount Dora, Florida
My mother-in-law gave me this recipe before my wedding (six children ago!). I've made mocha balls nearly every Christmas since then. Because they freeze so well, I bake some early and put them away to call on as last-minute holiday treats. —Jeana Crowell, Whitewater, Kansas
Our kids’ most-requested cookies are peanut butter and chocolate chip, so
I created this combination. The two doughs swirled together create a marbled pattern that’s so pretty, the cookies don’t need additional decorations! This is the best chocolate-peanut butter cookie you'll make! —Lori Kesinger, Baker, Montana
If you’re tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. —Diane Halferty, Corpus Christi, Texas
Homemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme and roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion. —Colleen Delawder, Herndon, Virginia
I discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. —Mary Shivers, Ada, Oklahoma
Mom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey
These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they’re my go-to for any special event. —Samantha Gstalder, Montoursville, Pennsylvania
I like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri
I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won’t stick to the paper. —Tara John, Plymouth, Minnesota
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.