Kitchen

[amyb]

Hello~as I've said before...novice baker here, with another question for y'all experienced ones..

So I made some Chocoalate Crinkle cookies...from a 72 cookie recipe, I just didn't feel like cutting in half. Recipe says...if you don't want to make/(eat) them all at once you can freeze half the dough. I've made 24 cookies so far, going to give half to BF.  But not sure I need to make it all now.

It's a sticky dough, in a big bowl right now...can't imagine getting it out to freeze??

Bowl way too big to put in the freezer. Any suggestions on how you'd take this out and how you'd wrap it to freeze?

Thanks in advance.

[AuntG]

Flour your hand, divide the dough and freeze in a Ziploc bag.

[CritterKeeper]

You could take a large piece of plastic wrap and kind of plop the soft dough right in the middle of the plastic wrap. Pull up the sides and place in freezer. 

[Eileen in Virginia]

Use a rubber or silicone spatula to scrape the sides of your bowl to get all of the cookie dough. Then wrap it tightly in plastic wrap, squeezing to make sure there are no air bubbles. Place this in a Ziploc freezer bag and freeze it until you're ready to use it. If you don't think you'll use all of the leftover dough the next time you bake the cookies, divide what you've got in half and wrap it in plastic wrap in 2 packages before you put them into the Ziploc bag. That way, you can just defrost the amount you'll use and keep the rest frozen for another day.

[peachesncream]

All of the suggestions above about freezing the dough will work. When you want to bake again, defrost the dough in the refrigerator for a day or two.

I usually don't freeze dough. I bake it all (sometimes over a few days - because dough will keep in the frig for awhile). Then I freeze half of the baked cookies. It's so easy to defrost already baked cookies; just put a bag (or plastic container) of frozen cookies on the counter for about an hour. 

It's easier to give away baked cookies. Or eat them!

[Kachina624]

I've been baking cookies over 60 years and even when alone, I always double the recipe, bake all the dough and freeze the cookies I'm not going to eat immediately.  I've never frozen raw cookie dough although it freezes beautifully.

[Nightowlz]

I don't freeze dough for cookies either.

Wouldn't it be easier to roll it all in balls to freeze on cookie sheets then freeze? That way it's ready to use?

[aroc3435]

@amyb    You have gotten great advice here.  I often make a double batch of dough and I do halve or quarter the prepared dough.  

If it is a slice to bake cookie recipe I roll it into a cylinder shape and wrap tightly. 

If it is a cutout type I flatten into some large disks and again wrap tightly to eliminate as much air as possible and freeze.

It doesn't take long to thaw in the fridge before baking off.

And, as someone else mentioned, prepared cookie dough does stay good in the refrigerator for a few days before needing to be frozen for extended preservation.

Happy cookie making!

aroc3435

Washington, DC

[Hilery]

Place individual cookie dough balls (or whatever shape) on cookie sheet; freeze; then put in ziplock bag in freezer until ready to bake. Take out as many as you need and bake only that amount. Allow to come to room temp before baking.

[amyb]

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@Kachina624 wrote:

I've been baking cookies over 60 years and even when alone, I always double the recipe, bake all the dough and freeze the cookies I'm not going to eat immediately.  I've never frozen raw cookie dough although it freezes beautifully.

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I have baked cookies and frozen some before also. Not for this recipe though...since they are rolled in powdered sugar (Chocolate Crinkle Cookies), I think the powdered sugar would change consistency.