I don’t know about you, but I often find myself in the mood for cookies. The only problem is I don’t always want to bake a whole batch if I don’t have a plan to get rid of most of them, because inevitably this just means I will eat way too many. Ha. And this is where learning how to freeze cookie dough balls has come in handy.
It’s easy enough to make a batch of cookies, or even a double batch, and then freeze the balls so I can bake them 1-2 at a time whenever I feel like. It’s a present for your future self, really.
This can work well for almost any butter-based cookie recipe. I usually have snickerdoodles or chocolate chip cookie dough in a freezer at any given time.
Once you make the dough recipe, use a cookie scoop to measure out the dough and place on a baking sheet lined with parchment or wax paper. Freeze (uncovered) for 1 hour.
One tip: if your freezer has a funky smell, add a small bowl of baking soda to it (this also work in the refrigerator) as you don’t want non-cookie smells settling into your cookie dough balls.
After this initial freeze, simply add the dough balls to a reusable (or disposable) Ziploc bag. You may also want to add a note to the inside, or taped to the outside, with the baking temperature and duration. Place the sealed bag in your freezer and you’re ready to make yourself a super small batch of cookies any time you feel like it. Enjoy! -Emma