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.
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
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.
30 minutes will do the trick if you’re simply looking to avoid your cookies spreading all over the place. If you have the luxury of chilling the dough overnight to develop flavor, go for it.
Chunky cookies, like chocolate chip and oatmeal raisin, freeze best if you portion out the dough beforehand. Scoop out the dough just as if you were about to bake it, but then freeze it instead. … They can be crumbly right out of the freezer, so when you’re ready to bake, let them warm for a few minutes before slicing.
Place the cookie dough in the freezer for one-quarter of the recommended refrigerator time. … For example, if you want to make some sugar cookie cutouts that need at least an hour of chill time in the fridge, you could freeze the cookie dough for 15 minutes instead.
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. … So not only is the cookie’s consistency going to be more even, but the actual flavor will be better, too!
There’s no need to thaw frozen drop cookie dough in order to bake your cookies — in fact, we don’t recommend it. Start by preheating the oven slightly lower than the temperature called for in your recipe — about 15 degrees F lower.
The dough for just about every type of cookie can be frozen successfully, with a few exceptions. Delicate, thin cookies, such as florentine, lace, and tuile cookies are made with a liquid-y batter that doesn’t freeze well unbaked or baked. Aside from these, pretty much any cookie goes.
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.
Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. This makes cookies spread. The other culprit is too little flour—don’t hold back and make sure you master measuring. … If too-little flour was the issue, try adding an additional 1 to 2 tablespoons of flour to 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.
Does chilling dough make it easier to roll?
Don’t Chill the Dough Immediately
Rolling out just-made cookie dough is easy since it’s still really soft and pliable, and you don’t have to worry about cookie dough that’s so cold from the chilling process that it cracks and has to warm up on the counter again before you can work with it.
Using a cookie scoop, scoop the cookies out onto a lined cookie sheet and freeze for 30 minutes. Store frozen cookie dough pucks in an airtight container. When you are ready to bake the frozen dough pucks, preheat your oven to 375°. Bake the cookies for 12 minutes or until the edges are golden brown.
Can you freeze no bake cookies? Yes, you absolutely can freeze these cookies! For best results, place the cookies on a plate or cookie sheet, not touching, and chill for about two hours. Once frozen, transfer cookies to a sealed container or Ziploc bag.
Such a fun idea! It reminded of when we did the Smart Cookie Graduation Party for my daughter. … So, I decided to bake the cookies now and freeze them for later! Freezing cookies is easy and they taste great after you thaw them.