Cookie Dough: Frozen Or Fresh? - House of Aqua Blog at Allrecipes.com - 140740

House of Aqua

Cookie Dough: Frozen or Fresh? 
 
Nov. 29, 2009 8:46 pm 
Updated: Sep. 24, 2010 12:28 pm
I finally found the perfect cookie recipe. I am partial to the Felix K. chocolate chip cookie recipe on here. I don't know about you, but I can only eat a couple of cookie before they start becoming stale and I end up tossing the rest of the cookies. Several months ago, I began to only bake 3 or 4 cookies at a time, so that way my cookies were always fresh. I just heat my oven to 300 degrees and bake them for 25 minutes.

I should also tell you that I make my cookies larger by using my 1/4 c. measuring cup to scoop and measure the dough. I roll the dough into a perfect ball and I do not flatten the dough at all. When done, it makes an attractive 4 x 4 inch baked cookie.

I take the remaining fresh cookie dough and I roll them into perfect individual balls and slide them into freezer on a cookie sheet for an hour or two until they are firm. After they are firm, I toss all of the cookie dough balls into a container and freeze them.

When I take them out of the freezer, I bake them from a frozen solid state and I noticed the frozen cookies are much better looking when baked than the cookies I make from fresh dough.

The fresh cookie dough cookies have more cracks in them when baked. I have also noticed that they get slightly more crispier, almost a tad too much while the frozen cookie dough cookies have a softer and more appealing look to them. They also have the perfect firm texture around the outside without being crispy.

Below are all photos of the Felix K. chocolate chip cookie recipe. Sometimes I add M&M's, chocolate chunks, white chocolate chips or a combination of all.

Do you freeze cookie dough or do you prefer to bake your cookies with freshly made cookie dough?
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Fresh
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Fresh
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Frozen
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Frozen
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Frozen
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Frozen
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Felix K. Frozen Cookie Dough Balls
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Comments
Nov. 29, 2009 11:23 pm
I, too, prefer the cookies freshly baked. I tend to at the very least halve the recipes...so as not to be overly committed. I have ended up freezing some date cookie dough and, yes, Felix's. Oh! and some Vanilla Wafer dough, too. Your pictures are great, and I had actually wondered about all those cracks in the Fresh vs. Frozen cookie pics, so it was nice to see you had posted this. With just two at home, and with me always concerned about over-indulging, we may have to get a bigger freezer one of these days...or start having bake sales, one!
 
Nov. 30, 2009 8:33 am
I much prefer the my cookies baked from frozen dough rather than freshly mixed dough. I tossed a lot of cookies these past couple of years in the garbage. Several months ago, I like many people had flat cookies and I was experimenting on how I could fix that. I chilled some of my cookie dough in the freezer, but I forgot about it and it froze solid. When I discovered the dough, I really wanted to make the cookies NOW! So, I baked the cookie dough frozen solid at the normal temperture and time and they came out better and much prettier than when I use fresh cookie dough.
 
Nov. 30, 2009 8:35 am
I found that baking the cookies on a dark cookies sheet results in a more plump cookies while baking on a light metal or shiny metal cookie sheet resulted in more flat cookies.
 
Nov. 30, 2009 3:51 pm
I'm so glad I found this blog today, I'm planning on start making some cookies tomorrow and I also prefer freshly baked. I'm going to freeze just like you suggested. Thanks for the tip!!!
 
Nov. 30, 2009 4:12 pm
I apologize if I wasn't clear. I whipped up the cookie batter, but if you freeze the dough into ready to bake balls and THEN bake them from a frozen state, they are better than using fresh, soft batter that you just whipped up. The cookies made from using frozen balls was much better looking and less crispy.
 
Dec. 1, 2009 12:37 am
I didn't know your blog and now I'm glad I found it... My last cookies was so flat!!!!I will try your tip for the next batch if I could find some spare place in my freezer... I'm just wondering. How long do you bake frozen dough? Same as the fresh one? or longer?
 
Dec. 1, 2009 6:15 am
Another reason for flat cookies could be your baking soda is bad or expired. A simple test to see if it is good, mix with water. If it fizzes and bubbles its good if not toss it and buy some new baking soda. I've been freezing the cake ball receipe on AR and it has worked out wonderfully. Also the best rolled sugar cookies are easy to freeze once you cut the cookies. Happy baking!
 
Dec. 1, 2009 6:44 am
thanks for posting that.I LOVE to bake and will bake cookies almost every night 3 or 4 at a time too! and the always come out flat and sometimes hard(but i still eat them). But now i will try it frozen. thanks for the tip!! But how can i prevent them from being flat, will the freezer correct that too??
 
Dec. 1, 2009 8:54 am
Taylor, try out the Felix K. chocolate chip cookie recipe on this site. I have had the best luck with that recipe. If you read my blog above, you will see that I make a bigger cookie but using my 1/4c. measuring c. to scoop the dough and then I roll it into a perfectly round ball. I found that baking on a dark metal sheet is best for preventing flat cookies. One of the keys is to bake at a lower temp. for a longer time. I bake at 300 for 25 minutes when I bake my larger cookies. I hope this helps!
 
Dec. 1, 2009 8:55 am
KellyKrocker, thanks for the tip about the best rolled sugar cookies. I make them often, but never froze them, but I will do that next time.
 
Dec. 1, 2009 8:57 am
Candy, I bake my frozen dough the same way I cake fresh, soft cookie dough. When making a bigger cookie (it is 4 x 4 inches baked) I bake at 300 for about 25 minutes. I was amazed that I didn't have to adjust time or anything like that. I think the frozen dough spreads out slower which results in a better looking cookie. I hope this helps!
 
Dec. 1, 2009 8:58 am
I also wanted to add that I press extra M&M's and chocolate chips into the top of the frozen (or fresh) dough just before baking.
 
Dec. 1, 2009 9:05 am
Thanks for posting this info! I tend to have issues with flat, boring cookies. I think I'll work on freezing some this weekend! Awesome!
 
Dec. 1, 2009 9:27 am
I have a recipe from this site for whole wheat chocolate chip cookies that makes several dozen of the Best Cookies Ever. I always bake 1 dozen and freeze the rest using the above method. I've never noticed whether there's a difference in appearance but I will check next time! Just want to add that using parchment paper really keeps my cookies from becoming too browned on the bottoms.
 
Dec. 1, 2009 12:30 pm
I am a professional baker selling cookies (American style) in Norway at a local cafe. I too, freeze my dough; there simply isn't enough time to prepare dough every morning as well as prepare the savoury food for guests. I have noticed the cookies are softer when the dough is frozen because the cooking time ends up being longer. I weigh my cookies as I go to make sure I get a universal size too before freezing.
 
Dec. 1, 2009 1:11 pm
What a great idea to make into balls and freeze! I'll do that the next time I make the Neiman Marcus cookies (8 dozen per batch).
 
Dec. 1, 2009 2:22 pm
gee! what have I been missing all these years! Hello everyone! thank you for the tips on freezing cookie dough! Never thought of that! Can I still find the felix k choc chip cookie recipe on this sight or is it something that has passed by?
 
Dec. 1, 2009 2:41 pm
I can post the link at the bottom of my blog, but if you just type "Felix K" in the search, it usually comes up.
 
Dec. 1, 2009 2:42 pm
http://allrecipes.com/Recipe/Felix-Ks-Dont-even-try-to-say-these-arent-the-best-youve-ever-eaten-because-they-are-Chocola/Detail.aspx
 
Dec. 1, 2009 7:19 pm
I used to freeze dough for on-demand cookies all the time, I have no idea why have not been doing that lately! Thanks, Sweet, for reminding me!
 
Dec. 1, 2009 7:31 pm
I think the cookies from the frozen dough look much better-i will have to try that & this is certainly the season for it. Thanks for the tips & the photos, Kelly
 
Dec. 1, 2009 8:05 pm
I have tried baking choc chip cookies thrice from several recipes and they always flatten out on me! Is it becuz I overbeat the cookie mixture as I used my mixer to mix the ingredients? My cookie mixture comes out pretty soft after I added all the ingredients. Will try your advice to bake at a lower temperature. Lastly, enjoyed reading your blog. Have a Great Day!
 
Dec. 1, 2009 8:06 pm
I have tried baking choc chip cookies thrice from several recipes and they always flatten out on me! Is it becuz I overbeat the cookie mixture as I used my mixer to mix the ingredients? My cookie mixture comes out pretty soft after I added all the ingredients. Will try your advice to bake at a lower temperature. Lastly, enjoyed reading your blog. Have a Great Day!
 
juejohns 
Dec. 1, 2009 8:28 pm
A trick I have found useful to prevent flat cookies, is to blend the butter and sugar for 4 minutes, since I started doing that I have not one a flat cookie~~I also freeze cookie dough and love them baked straight from being frozen!
 
Dec. 2, 2009 1:37 pm
Thanks for sharing your blog reference on my exchange request! I'll definitely try this technique today!
 
Dianne 
Dec. 3, 2009 6:15 am
I have never tried freezing cookie dough before, but I think I will now! I really like the flavor of Felix K's cookies too. I know from the reviews of the Best, Big, Fat Chewy Chocolate Chip Cookie recipe that chilling the dough does prevent the cookie from spreading out too much. I had the problem of the Felix K's spreading out too much, so I was going to chill them next time like I had with the Best, Big....But now I'm going to try your freezing method! Your cookies look gorgeous! :)
 
Elle 
Dec. 7, 2009 6:38 am
I found that the 1-lb Shedd's Spread margarine container holds a recipe of cookies perfectly. Bought generic Zip-Lock throw-away bowls in that size-works perfectly for freezing dough for holiday baking. I tend to lack the patience to put the dough into balls first, but I'm definitely trying your 1/4 c frozen dough method for some cookie gifts-will make them a little more special. Thanks, MySweetCreations.
 
pc 
Dec. 8, 2009 1:12 pm
love to freeze cookie dough in the final shape (usually balls though occasionally sllightly flattened.) have done so since grad school: 6 sm or 2 jumbo cookies cook great in those old toaster ovens!
 
Dec. 16, 2009 8:59 pm
I really can tell the difference when they are freshly baked!..... and I def like them MUCH better when they're freshly baked!! thanks MSC! i really have NEVER frozen cookie dough! =)
 
Jan. 2, 2010 8:28 pm
Just got your post on my blog MSC, I used to be a lunch helper too! You would not believe how the kids especially middle school Girls, OH Lordy! I pre prep the tray and "Suzie Stick up her butt" says oh I don't want That one, I want you to make me a New tray, like the one sitting in front of her has cooties on it. I just smile at her a say, I'm sorry, you can have the one in front of you, I just made it. Then I just stand there and stare her down, till she gives up and takes the tray. They always try that with the Newbies(subs>like Me), just to see how far they can push you. I don't let them get away with it, cuz then you will get ran over and crushed! I love your cookie advise. I always buy cookies on the cheap from the bargain bin. That is a cleaver idea about making them a few at a time and 1/4 cup? That does sound like a lot but I am willing to try it and see how it works out. I should give them a shot. Thanks Sweety! Hope you a great 2010!!:)
 
Jan. 26, 2010 11:18 am
I just recently made two batches of Dishpan Cookies, one gluten free and one not. Froze most of the cookie balls, and frankly, there's isn't much of a difference between frozen and freshly baked with this recipe. :)
 
Feb. 10, 2010 6:36 pm
Great tip! Thank you. I can start doubling recipes and freezing batches this will save a lot of work, also it can end the whole "who's turn is it to pick?" as in time I can bake every one's pick I'll just need to play with the sizes of each cookie so they'll bake in the same amount of time ans the same temperature.
 
Lauren 
Sep. 24, 2010 12:28 pm
Love, love, love these tips!
 
 
 
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House of Aqua

Home Town
Dubuque, Iowa, USA
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San Diego, California, USA

Member Since
Jun. 2008

Cooking Level
Intermediate

Cooking Interests
Baking, Italian, Mediterranean, Healthy, Vegetarian, Dessert

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About Me
I am a Southern California wife and mother of one. I am a simple person that enjoys home decor, baking, and spending time with my family. You can also find me on YouTube - House of Aqua: http://www.youtube.com/user/HouseOfAqua/videos?sort=dd&flow=list&page=1&view=0
My favorite things to cook
I enjoy making a variety of ice cream, cookies, cakes, and candies. In recent years I have branched out by making new dinner recipes and found that I enjoy the challenge.
My favorite family cooking traditions
I have a daughter that loves to help me bake. We spend Christmas Eve in the kitchen making special cookies for Santa together.
My cooking triumphs
I consider tempering chocolate and making caramels a triumph. You either get it right or your wrong!
My cooking tragedies
I failed several times at trying to make fondant centers for truffles. I decided to put my candymaking book away for a while!
 
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