Imagine having fresh, delicious homemade cookies ready at a moment's notice during the busy holiday season! With our ultimate guide to freezing Christmas cookie dough, you'll transform your holiday baking from a stressful marathon into a delightful, easy-going experience. Whether you're a busy parent, a last-minute host, or simply want to spread out your cookie-making joy, this method will be your new best friend in the kitchen.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: Varies
Ingredients
- 2 cups unsalted butter, softened
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional mix-ins (chocolate chips, nuts, etc.)
Instructions
- Ensure all ingredients are at room temperature, especially butter and eggs, to create a smooth, consistent dough.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- If using optional mix-ins like chocolate chips or nuts, fold them into the dough gently with a spatula.
- Divide the dough into portions suitable for freezing. You can shape into logs, balls, or flatten into discs.
- Wrap each portion tightly in plastic wrap, ensuring no air pockets remain to prevent freezer burn.
- Place wrapped dough portions in a freezer-safe zip-top bag or airtight container, removing as much air as possible.
- Label the container with the date and type of cookie dough for easy identification.
- Freeze cookie dough for up to 3 months. Raw cookie dough can be stored in the freezer without losing quality.
- When ready to bake, thaw the dough in the refrigerator overnight before shaping and baking as usual.
- For slice-and-bake cookies, you can slice frozen dough directly and bake, adding 1-2 minutes to the standard baking time.
Tips
- Temperature is Key: Always start with room-temperature ingredients for the smoothest, most consistent dough.
- Portion Wisely: Divide your dough into convenient sizes that match your baking needs. Logs work great for slice-and-bake cookies, while balls are perfect for drop cookies.
- Wrap Like a Pro: Use high-quality plastic wrap and remove as much air as possible to prevent freezer burn and preserve flavor.
- Label Carefully: Always mark your dough with the date and type to keep track of your frozen treasures.
- Thawing Technique: For best results, thaw cookie dough in the refrigerator overnight before baking.
- Flexibility is Fun: Feel free to add mix-ins like chocolate chips or nuts before freezing for extra flavor variety.
- Baking Adjustment: When baking from frozen, add 1-2 minutes to your standard baking time to ensure perfect cookies every time.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
