When baking frozen cookie dough, you do not have to thaw the cookie dough. Simply place the frozen, pre-scooped cookie dough onto a baking sheet and bake for 2-3 minutes longer than the original recipe recommends. That’s it!
Want to stock up on Pillsbury™ refrigerated cookie dough before the holiday rush? We don’t blame you. … ™ cookies up to two months in advance! For place-and-bake cookies, you can bake straight from frozen; just be sure to add 2 to 3 minutes to the bake time.
When baking frozen cookie dough, you do not have to thaw the cookie dough. Simply place the frozen, pre-scooped cookie dough onto a baking sheet and bake for 2-3 minutes longer than the original recipe recommends.
There’s no need to thaw frozen drop cookie dough in order to bake your cookies — in fact, we don’t recommend it. … Take the dough balls straight from the freezer and place on a parchment-lined baking sheet. Be sure to space them however your recipe indicates to allow for some spreading.
Preheat oven to 375 degrees Line baking sheet with parchment or silpat. Place frozen cookie dough balls on sheet about 2 inches apart. Bake for 15 minutes.
Store frozen cookie dough pucks in an airtight container. When you are ready to bake the frozen dough pucks, preheat your oven to 375°. Bake the cookies for 12 minutes or until the edges are golden brown.
To use: Defrost the unrolled cookie dough in the refrigerator overnight. You can then roll out the dough, cut out the cookies, and bake them according to the recipe’s specifications. If you’ve already cut out and frozen the cookies, simply pop them in the oven.
Cookies are done when they are firmly set and lightly browned. When you touch them lightly with your finger, almost no imprint will remain.
In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.
As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. … The colder your dough is before it heads into the oven, the less it will spread during baking, which makes for loftier cookies.