Freezing Biscuit or Cookie Dough

It’s perfectly possible to make a large amount of biscuit or cookie dough and freeze it to use when you need it. The trick is to roll out your dough, cut out your shapes and lay them out on baking parchment on a baking tray. You can lay them touching one another (ie not spaced out like you would if you were baking them) and pop them into the freezer for 5-6 hours. This should freeze them hard. You can then put them into freezer bags without fear of the dough sticking together enabling you to take out what you need later on. When you take them out just bake them as normal but from frozen, adding maybe 8 – 10 minutes onto the cooking time. Simple!

4 thoughts on “Freezing Biscuit or Cookie Dough

  1. This is useful. I guess it’s common sense but I never considered doing it before. When I make cookies (which isn’t that often) my husband and kids are so thrilled they eat the lot in under two days! I’ll make double next time and freeze them as you suggest. Thank you! I’ll sign up to this blog. Looks great by the way. Nice to see such a clean look without all the adverts like on so many other blogs.

  2. You really make it seem so easy along with your presentation but I find this matter to be actually one thing that I believe I would never understand. It kind of feels too complicated and extremely wide for me. I’m taking a look forward on your next publish, I’ll attempt to get the cling of it!

    • It probably sounds trickier than it is! The hard bit is making the biscuit/cookie dough in the first place. So long as you can do that and cut them out, the rest is not hard at all.

      The reason for freezing them individually, is that if you cut out the cookies and stick them all in the freezer in one stack, they freeze together in the stack and you cannot get them apart unless you defrost them. Freezing them individually like this, and THEN putting them already frozen into bags, enables you to take out a few at a time.

      I hope you fancy trying it out sometime!

      Thank you for your feedback.

Leave a Reply

Your email address will not be published. Required fields are marked *