How To Bake Frozen Cookie Dough: GUIDE

Published Categorized as Desserts, Guide

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Having frozen cookie dough at your fingertips is a great and easy way to prepare a dessert in no time. Chocolate chip cookies pack the perfect crunch with each sweet dark chocolatey bite. When preparing the dough to bake a batch for your friends or family, and you notice that you might’ve gotten a tad carried away and made lots more than needed – freezing the rest is by far the best solution. But how to bake frozen cookie dough, you might ask. Let’s find out!

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Cookie dough is an uncooked blend of cookie ingredients, and whilst it is made with the intent to bake in the oven, resulting in delicious chocolate chip cookies, it also happens to be consumed and greatly appreciated raw. Cookie dough can be made at home or brought from the store in pre-made packets.

Can You Freeze Chocolate Chip Cookies?

You can most certainly freeze a fresh batch of baked cookies, although they aren’t going to taste quite the same when they have been thawed. However when you freeze pucks of cookie dough to make a chocolate chip cookies another day, you are left with a very fresh start, freezing the cookie dough does not alter the taste of the cookie dough, or the cookies obtained from the frozen dough, that are about to emerge from the oven.

It is actually preferred to freeze the cookie dough before baking or allowing it to cool for a couple hours before baking. The cookies made from frozen dough emerge chewier and thicker, which can be great for dunking in milk!

Frozen vs Room Temperature

Some people worry that if they bake their cookies from frozen, the texture or taste won’t be as tasty or enjoyable. Essentially frozen cookie dough does cook differently to room temperature cookie dough but this doesn’t usually affect the taste of the cookies.

Generally speaking, cookies baked from frozen might appear a little puffier and taller than cookie dough at room temperature, because the butter is extremely cold, which means that it’ll take longer to melt in the oven. Some people find that cookies baked from frozen have this scrumptious soft interior, with a beautifully crunchy exterior as opposed to the consistent texture you might achieve from cookies baked from room temperature, or fridge-chilled.

Making your cookie dough, with the intent of baking all the cookies that are formed from it might not always go according to plan. Freezing the excess for later, will keep you happy all week! With individually frozen cookie dough globes, it’s much easier to bake several cookies at a tine, rather than the entire dough’s worth at one time. This helps immensely with portion control, and leaves a treat in the freezer for unsuspecting guests!

How To Bake Frozen Cookie Dough?

This method will work with any type of cookie dough, that you typically bake up in ball form, such as chocolate chip cookies, molasses cookies, white chocolate cookies and more! Here’s what you’ll need to do to freeze cookie dough balls:

  • Using a cookie scoop, or a spoon, start to form the cookie dough balls or any type of shape the recipe calls for.
  • Line a baking sheet with parchment paper, and place the balls in a single layer on to your baking sheet.
  • Transfer the entire baking sheet to the freezer and freeze for 3 to 4 hours or until the dough has frozen.
  • Remove the baking sheet from the freezer and transfer the dough balls or pucks to a storage bag or a food storage container. Freeze for up to 3 months.

Start the oven 20 degrees higher than what the recipe advises and then lower it back to the normal temperature after 3 to 4 minutes. This is what many bakers do to achieve the perfectly baked chocolate chip cookies.

If you’re all for that crispy exterior and soft interior, simply bake your cookies at the given time according to the recipe you’re following but set the temperature in the oven to 20 degrees higher. This process will allow the gooeyness to remain on the inside, whilst the outside adopts a tough crunch. This is because the increased heat forces the exterior to cook at a faster rate than the exterior of the cookie.

Another option would be to leave the temperature on your oven according to the original recipe recommendation and plan to bake them for 1 to 2 minutes longer. This would usually result in a crispier exterior, but many bakers believe that it closely replicates what the cookies would have baked like from room temperature cookie dough.

If you have time on your side, or cookie dough that is going to be difficult to bake from frozen, you can always thaw the cookie dough before baking. Here are two options you can choose from:

  • Room Temperature
  • Fridge

Room Temperature

At room temperature cookie dough will thaw in about 1 to 2 hours, though many might discover that it it takes even less time in a hot kitchen with the oven preheating. Some bakers might take their cookie dough from the freezer then preheat the oven, having the cookies somewhat thawed enough by then, to pop them in to bake.


For a slower thawing of your cookie dough, try placing it in the fridge, and letting it thaw overnight. This is a better option, as the dough does not need to be baby sat as it thaws at its own pace, ready to bake the next day!

Craving a hot batch of fresh baked cookies? Finding that you have a freezer bag filled with frozen cookie dough pucks might just be enough to make your day. And if you’re wondering what the process would be to make chocolate chip cookies from frozen cookie dough, then take a look at the method below:


  • 1 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 12 oz chocolate chips


  1. In a large bowl, beat the butter and sugars until you achieve a smooth consistency. Add in the eggs and vanilla, then mix till well combined
  2. Add the flour, baking soda, and salt. Mix until everything is perfectly merged
  3. Add the chocolate chips and mix until they’re evenly distributed
  4. Using a cookie scoop, scoop the cookies out onto a lined cookie sheet and freeze for 30 minutes
  5. Store the frozen cookie dough pucks in an airtight container
  6. When you’re ready to bake the frozen cookie dough balls or pucks, preheat your oven to 375F then lower it to 350F
  7. Bake the cookies for 12 minutes or until the edges have achieved a beautiful golden brown colour.
How To Bake Frozen Cookie Dough?

Types of Cookies

Cookies are some of the most popular snacks we consume. With a distinctly delicious taste, these close relative of biscuits become the perfect accompaniment for tea, coffee, milk, hot chocolate or any other warm beverage. Much like pizzas they come in all shapes and sizes, providing several varieties for you to choose from.

  • Brownie Fudge Cookies
  • Chewy Chocolate Chip Cookies
  • Crispy Cookie Bark

Brownie Fudge Cookies

These beautifully browned brownie fudge cookies, are the picture of perfection, break them in half and watch the centre ooze scrumptiously. Here’s what you’ll need:


  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 cup butter melted
  • 2/3 cup chocolate
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup dark chocolate chip
  • 2/3 cup white chocolate chip


  1. Preheat the oven to 350F and line a baking tray with grease proof paper
  2. In a large bowl, whisk together the brown sugar and eggs
  3. Next, whisk in the butter, chocolate and vanilla extract
  4. Fold in the flour, baking powder and salt
  5. Lastly mix in the chocolate chips
  6. Let it chill in the fridge for 30 minutes until slightly solid
  7. Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out
  8. Bake for 12 minutes, until they’re crispy on top with a slightly gooey centre

Chewy Chocolate Chip Cookies

There is a secret to the best classic, chewy chocolate chip cookies, and that is to let the dough rest overnight for a more irresistibly toffee-like flavour. Check out the recipe below:


  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 1 tsp salt
  • 1/2 cup unsalted butter melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 4 oz milk or semi sweet chocolate chunks
  • 4 oz dark chocolate chunk


  1. In a large bowl, whisk the sugars, salt, and butter together until a paste forms with no lumps
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture
  3. Sift in the flour and baking soda, then fold the mixture with a spatula
  4. Fold in the chocolate chunks then let the dough chill for at least 30 minutes. For a more intense toffee-like texture and richer colour, let the dough chill overnight. The longer the dough rests the more complex the flavours will be.
  5. Preheat the oven to 350F, and line a baking sheet with parchment paper
  6. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet, allowing at least 4 inches of space between the cookies and 2 inches of space from the edges of the pan so that the cookies can spread comfortably
  7. Bake for 12 to 15 minutes or until the edges have started to barely brown
  8. Let them cool before serving.

A truly delicious treat for you to whip up during the holidays, or a weekend spent with the kids, a recipe that is sure to bring a wide spread grin, paired with the happiest tummies ever! Just don’t get tempted by the smell and deliciously edible cookie dough!


  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 tsp vanilla extract
  • 1 tsp water
  • 1 egg
  • 1/3 cup chocolate chips
  • 24 oz semisweet baking chocolate
  • coarse sea salt


  1. Preheat the oven to 325F
  2. In a medium bowl whisk, flour, baking sodas, and salt then set aside
  3. In a large bowl, add the butter and sugars, then mix with a spoon or an electric mixture to achieve that almost silky smooth texture
  4. Add the egg, vanilla extract, and water to the butter mixture and mix thoroughly until well incorporated
  5. Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, taking care not to overmix
  6. Using a small ice cream scoop, measure out 6 tablespoon sized balls of dough and space them 2 to 3 inches apart of a prepared baking sheet
  7. Bake the cookies for 18 minutes, they should be thin with a crisp edge when finished
  8. Remove the cookies from the oven letting them, cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow the cookies to reach room temperature before proceeding
  9. Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325F for 7 minutes. This will completely dry them cookies rendering them crisp and brittle
  10. Carefully transfer all the toasted cookies to a parchment lined baking sheet. Use the back of a heavy spoon or measuring cup, and firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
  11. Melt 1 pound of the baking chocolate in simmering water. Allow the chocolate to melt undistributed until about 2/3 has melted, then stir until it is completely smooth with no visible chunks
  12. Remove the chocolate from the hear and let it cool for 10 minutes before adding in the rest of the chocolate. The residual heat will inevitably melt the solid chocolate, then mix until smooth
  13. Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the top of the cookie pieces.
  14. Sprinkle with salt and any other toppings you wish. Transfer the baking sheet to the fridge, for at least 30 minutes allowing the chocolate to set
  15. Once the bark is set, remove the baking sheet from the fridge, and cover with parchment paper. Use something heavy like rolling pin to break the bark into snack sized pieces
  16. Serve the pieces immediately or store in the fridge until desired

There is no underachievement when baking chocolate chip cookies from frozen cookie dough, in fact the tenderness of the interior is actually preferred to that of cookies baked from room temperature dough. It’s also a great way to store your cookie dough when more than enough has been made, allowing you to enjoy your cookies for many moons to come.


Can You Bake Frozen Cookie Dough Without Thawing?

When baking frozen cookie dough, you are not required to thaw the cookie dough, just place the frozen, pre-scooped cookie dough onto a baking sheet and bake for 2 to 3 minutes longer than the original recipe recommends.

Can You Bake Cookie Dough Straight from the Freezer?

You can either choose to let the dough completely defrost overnight in the fridge, or for a couple hours at room temperature, then bake just as the original recipe instructed, unless you’re really short for time, you can bake straight from frozen.