How long refrigerate cookie dough

Chill the cookie dough balls in the refrigerator for 1 hour. 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. Most cookie doughs freeze well for up to 3 months. Remember to write the date, type of cookie, and baking instructions on the outside of the package.

Drop Cookies: Shape the cookie dough into balls as you would when preparing to bake them. The cool, dark, air-free container in your fridge or freezer will be the best place to maximize the lifespan of your cookie dough.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. Cookies made from chilled dough are also much more flavorful. Chill your cookie dough! And yes, the wait is so, so, so worth it. I'd like to give each of them a baking sheet, a cookie scoop, a roll of parchment paper, and a big batch of the cookie dough.

Assuming the freshest possible eggs and butter, how long can I expect this dough to make tasty cookies if kept in the refrigerator? Freezing is an option too, but they're less likely to actually use it if they have to think ahead far enough to defrost it.

BTW, it is a great recipe. Since those are drop cookies, the best approach is to portion them into individual cookie portions, and freeze them on a sheet tray. Once solidly frozen, they can be moved into a zip back or other more convenient storage container. They do not need to be thawed in order to bake, so they still are very convenient. Simply lay them out frozen on a tray, and bake.

It will take a minute or two longer than the regular non-frozen time. It might be helpful to drop the temperature by 25 F or so, but it shouldn't really be necessary. The real issue with holding the dough is not just food safety you should get days given raw eggs as the most perishable ingredient ; this doesn't give you a very large window.

Eat By Date suggests days. It is also the loss of leavening power as the baking powder may slowly react, although the dough should be thick enough that most gets retained.

If you are worried about the freshness of the cookie dough, why not just place the dry ingredients layered into a mason jar with a card on the side with instructions on what wet ingredients to add and how to complete the recipe. That way, you have a cute presentation, and you won't have to worry about when they are going to make the cookies.

As egg is your most perishable item in the recipe, you might try various vegan egg replacements to see how that affects the dough.

Cookie dough can keep for a week in the fridge as long as it doesn't start to dry out. Be sure to wrap it tightly in plastic wrap. You can also freeze cookie dough for up to three months, which may be your best option if you are trying to get ahead on time.

I make cookies as an occupation and own a small licensed bakery. Our state law requires disposal of all prepared foods after 7 days. Raw cookie dough falls into that category. Baked, cookies are shelf stable and there is no disposal date required on those.

Your area food codes should be available online. I would and do go by the law. Hasn't let me down yet. Most of the answers suggest that it's the eggs you need to worry about.

There's no need to look for vegan replacements, just use powdered eggs and remember to add the extra water. The eggs are already cooked, so now the only real concern is the dough drying out or the leavening losing its potency over time. I've been baking cookies for over 50 years and am now just reading about the importance of refrigerating the dough.

I can't figure out why it's not in the recipe directions to refrigerate the dough. Especially before the internet. Hi Brenda, baking science can change as bakers try new things and learn from their experimentation, so it's not too surprising that older cookbooks don't include this step.

I've been baking for at least 40 years and I'm always discovering new things, which is part of what I love about baking; there's always more to learn! Do you bake the cookies straight from the refrigerator, or do you bring the dough up to room temperature? You can bake the cookies straight from the fridge, or let them rest at room temp for minutes if you like them to spread out more.

I like them a little softer in the center, so I bake straight from the fridge. This works for me: I refrigerate the dough in mixing bowl for 30 minutes to an hour. I find this makes it easier to scoop. Then I scoop it out and refrigerate the balls on a cookie sheet covered overnight. At this point I either bake as directed or put in a zip-lock bag and freeze.

Happy baking! I am excited! This will definitely step up my cookie-baking game! Thanks for all the tips. A friend who makes cookies for the troops has a tip for helping cookies that are being shipped stay fresh: Underbake them by minutes. She swears by this, and has the love letters from troops to her cookies to show for it! Keep baking, peeps! This was a very interesting read! Will you get the same effect? I am wanting to have batches of frozen cookie dough in my deep freezer so I can be prepared for having friends over whenever.

We're glad you enjoyed this article, Brooke! Yes, freezing cookie dough does have similar effects. Most cookie dough freezes quite well! Drop cookies do the best, while roll-out cookies can be a bit finicky.

Some cookies can be baked right from the freezer while others need about 20 minutes at room temperature to defrost a bit before baking so they spread slightly while baking. I'd recommend baking one or two right from the freezer the first time you make a recipe and see how it goes.

Sometimes cookies will stay taller, which is great if that's what you're looking for but if you want them to spread out a bit you can defrost the dough slightly before baking. We hope this can help and happy baking! Rather than thaw at room temp for 20 minutes, I've had good results from putting frozen dough in the oven while it's still preheating. Maybe minutes before reaching full temperature. Speeds the process up a bit!

Her World Peace Cookies are icons. So why in the world did she mess with perfection?