Don't Want To Scoop Cookie Dough By Hand? Try The Freezer Hack

Compared to other types, drop cookies like chocolate chip or salted caramel latte cookies are the easiest to prepare; however, scooping by hand can be tedious and time-consuming. Before giving yourself another hand cramp, try this freezer hack and prepare dozens of cookies in a fraction of the time.

Typically, to prepare your favorite drop cookie recipe, you scoop tablespoons of raw cookie dough, and then roll them into uniform balls to ensure consistent baking times. This freezer method replaces the commonly used mini ice cream scoop with a chef's knife, making the process much easier.


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Start by lining a walled quarter sheet pan with parchment paper or plastic wrap, leaving a two-inch overhang. Evenly spread your raw cookie dough, flattening it into a smooth layer. If the dough is too thick to use a spatula, set another sheet of parchment paper on top and use your hands to spread it to the edges. Place the uncovered pan in the freezer for roughly four hours or overnight until solid. Use the parchment overhang to remove the frozen sheet of dough and place it on a cutting board. Depending on the desired size of the baked cookie, use a chef's knife to portion the cookie dough into evenly sized squares. If the dough is still frozen, it can be stored in a resealable container for up to four months, or you can immediately bake it in a preheated oven.

Tips for using the cookie dough freezer hack

This freezer trick works with most cookie recipes, including shortbread, bar, and sugar cookies. Since the dough is portioned into squares, if you want the cookies to be bakery-level round, take the time to roll the dough before baking. It's not a mandatory step, especially if you need the cookies STAT, but they will bake more uniformly if you do. Additionally, once the cookies are finished, if they still aren't perfect-looking, you can use a biscuit cutter to round their shape.

Since recipes vary in batch size and how many cookies they yield, you may be unable to use the same-size pan to freeze all your cookie dough recipes. A quarter-sheet pan can hold up to seven cups (or 56 ounces) of cookie dough. To create uniform one-ounce cookies and eliminate having to weigh the portioned dough, cut the frozen sheet into 56 cookies. If you prefer a larger cookie, simply divide the dough into fewer pieces. When your recipe prepares a smaller batch, freeze the dough in a small square or loaf pan — just make sure it has straight sides so you can divide the dough evenly.

Tips for baking frozen cookie dough

The only thing better than a plate of freshly baked cookies is knowing another batch is in the freezer, waiting to satisfy your next craving. The best part is that you don't need to wait for your dough to thaw, because frozen cookie dough delivers better results. The edges come out crisp, and the dough doesn't spread as much. Save yourself some time and prepare an extra batch so you're always moments away from enjoying a warm cookie.

Unless specified, assume the temperature and baking time indicated in the recipe were not written for frozen cookie dough. To ensure the cookie's frozen core has a chance to bake before the bottom burns, a few adjustments are necessary. To be safe, preheat your oven to 15 to 20 degrees Fahrenheit below the recommended temperature listed in the recipe. This adjustment gives the cookies more time to bake. When the recipe indicates that the cookies should be done, check to see if the bottoms are golden brown to prevent them from overbaking, but anticipate they will need a few extra minutes in the oven. Otherwise, follow the written instructions, placing the cookies a few inches apart on a parchment-lined or greased cookie sheet.

If you're curious how well this cookie dough hack works, try it on some of our recipes, like an extra crispy chocolate chip potato chip cookie, or everyone's favorite cinnamon-sugar flavored snickerdoodle cookie. You won't be disappointed!