Yes, you can freeze cookies — and it’s one of the best ways to save time without sacrificing quality. The real question is: raw dough or baked cookies? Here’s a simple guide to choosing the right method, wrapping properly and getting back a soft, indulgent cookie.
The best results are often achieved by freezing portion-sized raw dough: bake on demand for a soft centre and lightly crispy edges.
Option 1: freezing raw dough (the “bakery” method)
This is the most practical option if you want cookies that taste freshly baked whenever you like.
- Prepare the dough, then let it rest in the fridge (ideally 2 hours to overnight).
- Shape into evenly sized balls.
- Place them on a tray (not touching) and freeze for 1–2 hours to firm up.
- Transfer to a freezer bag or airtight container, removing as much air as possible.
Baking from frozen
- Cold tray + baking paper.
- Add a few extra minutes compared to unfrozen dough.
- Remove when the centre is still slightly soft: it will finish setting outside the oven.
Option 2: freezing baked cookies (convenient, but more delicate)
Very useful if you’ve already baked a large batch. The goal is to prevent drying out.
- Let cookies cool completely.
- Wrap individually (film + bag) or separate with baking paper in an airtight container.
- Defrost at room temperature, then 1–2 minutes in a low oven if needed.
Packaging: the detail that makes all the difference
Raw dough
Thick freezer bag with the air pressed out. The goal: avoid odours and freezer burn.
Baked cookies
Extra protection (ideally individual wrapping) to keep them soft.
FAQ
Yes — it’s ideal. Large chunks give a clearer melt, and baking on demand preserves the soft/crispy contrast.
No. You can bake straight from frozen. Just add a few minutes and keep an eye on the end of baking.
For baked cookies: defrost at room temperature, then briefly warm in a low oven. For raw dough: baking on demand gives the best result.
Discover: our gourmet cookies.