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.
Freezing cookie dough is easy. … Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have. Label the bag with the month and the baking temperature and place the bag in the freezer. Freeze cookie dough for up to 3 months.
Better Homes and Gardens says that you can freeze cookie dough for one-fourth of the recommended refrigeration time with good results. … 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.
“When your dough is refrigerated, the butter hardens. … So chilling the dough before baking means fluffier cookies with better consistency. Plus, if you have a bowl of dough ready in the refrigerator, it’s much easier to scoop while chilled than at room temperature.
You can store edible cookie dough in the refrigerator for up to five days and in the freezer for a month, probably more. If you freeze it, scoop the dough into balls then freeze individually. Thaw in the refrigerator for edible dough or bake from frozen for baked cookies.
Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.
Most cookie dough can be refrigerated, well-wrapped, for three to five days before baking. If you want to make it farther in advance, freeze the dough.
Many cookie recipes call for long refrigeration times, but a finicky dough or a little extra chilling time can result in dough that’s as hard as a rock, and nearly impossible to work with. … Merrill recommends putting dough near a warm stove, and pounding it with a rolling pin once it starts to soften.