- 1 Can you bake frozen cookie dough without thawing?
- 2 Can you bake cookie dough straight from the freezer?
- 3 What temperature do you bake frozen cookies?
- 4 How do you bake cookies after freezing dough?
- 5 How do you unfreeze cookie dough?
- 6 How long does it take to defrost frozen cookie dough?
- 7 Is it better to freeze cookie dough or baked cookies?
- 8 Can you bake cookies at 375?
- 9 Is it better to freeze cookie dough before baking?
- 10 How long should you bake cookies at 350?
- 11 How do you reheat frozen cookies in the oven?
- 12 Does freezing cookie dough change the taste?
- 13 Can you eat frozen cookie dough?
- 14 Can you freeze cookie dough with egg?
When baking frozen cookie dough, you do not have to thaw the cookie dough. Simply place the frozen, pre-scooped cookie dough onto a baking sheet and bake for 2-3 minutes longer than the original recipe recommends. That’s it!
Take the dough balls straight from the freezer and place on a parchment-lined baking sheet. Be sure to space them however your recipe indicates to allow for some spreading. Bake as usual, allowing a couple extra minutes to accommodate the colder dough and oven temperature.
Bake the cookies whenever you want them! Preheat a regular oven or toaster oven to 350˚F. Line a small baking sheet with parchment paper. Place frozen cookie dough balls about 2 inches apart on the sheet and bake for about 15 minutes, until the cookies are golden brown.
Freezing Cookie Dough Rolled in Cinnamon or Sugar When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, pre-heat the oven, then roll into topping. No need to bake for an extra minute or two since the cookies have defrosted a little.
The frozen dough can be defrosted by following the steps below:
- Use a microwave safe plate and spray with cooking spray or line with parchment paper.
- Place the frozen cookie dough on the plate.
- Cover with microwavable plastic wrap.
- Microwave for 10 seconds on the defrost or 30% power setting.
- Check the defrosted dough.
Freeze for up to 3 months. Once you are ready to use the dough, transfer the wrapped dough to the refrigerator and let it thaw for 24-48 hours until it is soft enough to roll/slice.
In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.
Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.
Cool down your dough for a tastier, chewier cookie. As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. The colder your dough is before it heads into the oven, the less it will spread during baking, which makes for loftier cookies.
Oven Temperature Generally, cookies are baked in a moderate oven — 350 degrees F (175 degrees C) — for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.
Most bakers prefer to use the oven, as it helps the cookies stay moist without loosing crispiness. To reheat the cookies this way, place them on sheets and bake them at 300 degrees for about five to ten minutes.
Most recipes recommend chilling cookie dough for several hours in the refrigerator, but the good news is that you can use your freezer in a pinch. The taste and texture won’t be harmed at all, and in fact, most doughs, from pie crust to cookies of all kinds, freeze quite well.
This article is more than 5 years old. When ice cream alone is not enough, nothing satisfies like frozen gobs of chocolate chip cookie dough. The good news is that you’re okay eating most commercial cookie dough products –certainly in cookie dough ice cream, where the product is intended to be eaten uncooked.
You can avoid the issues with cookie dough in a few ways. First of all, make sure you use the freshest eggs possible when you make your cookie dough. You should always be using the freshest ingredients you have on hand, but with eggs, you will have less risk of disease if you use fresh ones.