How To Freeze Cookie Dough

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1. Use a cookie scoop or a spoon to form the correct size/shape of dough balls for your recipe.

2. Line a baking sheet (whichever size will fit in your freezer) with parchment paper.  Place the dough balls in a single layer on the baking sheet.

3. Transfer the entire baking sheet to the freezer and freeze for 3-4 hours, or until the dough balls are frozen.

4. Remove the baking sheet from the freezer and transfer the dough balls to a storage bag (either a ziplock or a reusable storage bag) or a food storage container (such as these).  Freeze for up to 3 months.

5. Shape the dough with your hands into a flat 1-inch-thick disc.  Or if you your recipe calls for the dough to be shaped into a log, shape the doug into whatever size/shape of log is required.

6. Tightly wrap the dough with plastic wrap or reusable beeswrap, making sure that every part of the surface is covered to prevent freezer burn.

7. Freeze for up to 3 months.  Once you are ready to use the dough, transfer the wrapped dough to the refrigerator and let it thaw for 24-48 hours until it is soft enough to roll/slice.

8. Cut out the cookie dough shapes (using cookie cutters, biscuit cutters, etc.) according to your recipe instructions.

9. Line a baking sheet (whichever size will fit in your freezer) with parchment paper.  Place the dough cut-outs in a single layer (not overlapping) on the baking sheet.

10. Transfer the entire baking sheet to the freezer, and freeze for 3-4 hours, or until the dough is frozen.

11. Remove the baking sheet from the freezer and transfer the dough cut-outs to a flat storage container (or any container that will protect the cookies from accidentally getting broken in the freezer), stacking the cookies in layers.  Freeze for up to 3 months.