3 Easy Make Ahead Cookie Dough Recipes for Any Time of Year

Retirement brings the luxury of managing your own schedule, but it’s still important to use that time wisely, especially for tasks that tend to eat up more minutes than they should. A prime example? Working in the kitchen during the hectic holiday season. 

This is where the genius of make ahead cookie dough comes into play. It’s a perfect strategy to help retirees to make the most of their newfound freedom. Spend an afternoon crafting a batch of cookie dough, then freeze it in ready-to-bake portions on a parchment-lined baking sheet. 

Whether you’re hit with a cookie craving or company’s on the way, you’re just minutes away from fresh, homemade treats. This approach is a perfect example of how organizing your time and planning ahead can lead to delightful and efficient baking sessions. Ready to start? Let’s get to it!

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Why Make Cookie Dough Ahead of Time? 

I like having fresh-baked cookies on hand for a variety of occasions:

• Enjoying a warm day with a friend over coffee on the porch
• Cheering up a neighbor who’s having a hard time
• Showing gratitude to a friend who’s been a great support
• Delighting cheerful garbage men who treat my dogs kindly

There are countless other situations where a simple plate of cookies can brighten a bad day. But let’s face it, starting from scratch, pulling out the mixer, and ensuring you have all the ingredients often just doesn’t happen!

With frozen cookie dough balls at the ready in your freezer, you’re just a few minutes away from a variety of fresh cookies. This approach ensures you bake only what’s needed, avoiding waste or the temptation of finishing an entire batch yourself!

How to Freeze Cookie Dough

Before I share three of my favorite recipes for make ahead cookie dough, I want to talk a bit about how to freeze cookie dough. I’ve created some specific freezing instructions for each recipe, but here’s some general guidance to help you get started. 

Step 1: Prepare Your Dough

Follow your favorite cookie recipe to prepare the dough. Whether it’s chocolate chip, oatmeal raisin, classic sugar cookies, or another cookie type; most recipes work well for freezing.

Step 2: Portion the Dough

Once your dough is ready, use a cookie scoop or spoon to portion out individual cookie dough balls. Portioning the dough prior to freezing allows you to bake only as many cookies as you need later on.

Step 3: Flash-Freeze

This step prevents the dough balls from sticking together when stored. To do this, place the dough balls on a parchment-lined baking sheet, ensuring they’re not touching. Place the baking sheet in the freezer for 1-2 hours. 

Step 4: Transfer to Freezer Bags

After the dough balls are firm, transfer them to freezer-friendly plastic storage bags. Label the bags with the type of cookie dough, date frozen, and baking temperature and time (adding these two notes means you won’t have to hunt for the recipe when you’re ready to bake). Properly stored, the dough can last in the freezer for up to 3 months.

Step 5: Bake Directly from the Freezer

There’s no need to thaw the dough prior to baking. Set your oven to the temperature specified in the recipe and simply add a couple of extra minutes to the baking time.

By following these simple steps on how to freeze cookie dough, you’ll always be just a few minutes away from enjoying warm, freshly baked cookies. It’s a convenient solution for satisfying sweet tooth cravings or for unexpected guests.

Now The Good Part–My Favorite Cookie Recipes!

These are the three kinds of dough I keep in my freezer at all times. Each one is frozen in a different form, just to give an example of how different varieties can work.

Very Special Chocolate Chip Cookies

This recipe started with the basic one on the back of the Nestle Chocolate Chip package. Then I modified it when I found one from Jacques Torres. I modified it again when I read about basic tips to improve any cookie recipe. So while I am happy to credit Nestle or Jacques Torres, it is not 100% either one. But I honestly think (although biased), that these are the best chocolate chip cookies I’ve ever had.

Ingredients

• 1 cup of sugar
• 1 ¼ cups of brown sugar
• 2 ½ sticks of butter
• 2 tsp vanilla extract
• 1 whole egg
• 1 egg yolk
• 2 tbsp whole milk (or half-and-half)
• 2 ½ cups flour
• 2 tbsp cornstarch
• 1 ½ tsp salt (I like to use sea salt)
• 1 ¼ tsp baking soda
• 1 ¼ tsp baking powder
• 1 ¼ cups quick oats
• 2 cups chocolate chips (lately I have been splurging on higher quality chocolate and I think it really pays off)

Prepare the Dough

1. Combine the sugars and butter in the bowl of an electric mixer (or use a handheld mixer) and cream well.
2. Add the vanilla extract, then the egg, egg yolk, and milk, and blend well.
3. Combine all the dry ingredients in a separate bowl and add them slowly to the wet ingredients on low speed.
4. Add chocolate chips and stir by hand until evenly distributed.

Freeze the Dough

Form small balls of dough (about 1 – 1 ½ inches). Place on a parchment-lined baking sheet. Place the baking sheet in the freezer for a short time (1-2 hours) until the dough balls are firm enough to put into a plastic freezer bag without smushing together. 

The Yummy Part—Bake Your Cookies!

1. Preheat the oven to 350 degrees.
2. Place frozen dough balls on a parchment-lined cookie sheet.
3. Bake for approximately 13 minutes or to desired doneness (my family likes them on the lighter side).

Extra time-saving tip: Combine all dry ingredients (from flour to oats in the list above) and store in a plastic bag or airtight container. That way, it is all set to go when you start mixing. In fact, make a few of them to have for future batches. Saves TONS of time.

Chocolate Swirl Cookies

These are my absolute favorite cookies!  My mother had this recipe in her notebook from back in the 1950s. I believe it came from Better Homes and Gardens but I’m not 100% sure.

There are two steps to this recipe before the dough can be stored in the freezer. Neither step takes that long, but you do need to consider the wait time in between. Believe me, it is well worth it, though; these are always a big hit!

First, you’ll make the base dough and refrigerate it for a few hours or overnight. Second, you’ll make the chocolate filling, roll out the dough, spread the filling on the dough, and create logs that you’ll freeze (you’ll slice the frozen logs into cookies just before baking).

Dough Ingredients

• 1 cup butter
• 4 oz cream cheese
• 1 cup sugar
• 1 tbsp orange zest
• 1 tsp almond extract
• 1 egg
• 1 tsp salt
• 3 ½ cups flour

Chocolate Filling Ingredients

• 1/3 cup confectioner’s sugar
• 1 cup chocolate chips
• ¼ cup orange juice
• 4 oz cream cheese
• ½ cup chopped nuts (walnuts or pecans work best)

Recipe Instructions

Make the Dough

1. In the bowl of a stand mixer (or with a handheld mixer), cream together the butter, cream cheese, and sugar.
2. Add the almond extract, orange zest, and egg and mix well.
3. Combine the salt and flour in a separate bowl and then slowly the flour mixture to the butter mixture until thoroughly mixed.
4. Divide the dough into three equal portions. Wrap each portion in waxed paper and refrigerate for at least 4 hours or overnight.

Make the Chocolate Filling

1. In a double boiler, combine the confectioner’s sugar, orange juice, and chocolate chips and heat until the chocolate is melted, stirring frequently.
2. Remove from heat and add the cream cheese and nuts; stir to combine.

Make the Logs

1. Remove the dough from the refrigerator and let it sit at room temperature for about 10-15 minutes.
2. On a piece of waxed paper dusted with flour, roll out one portion of dough to 1/8 inch thickness.
3. Spread one-third of the chocolate mixture over the dough to cover the entire area.
4. Using the wax paper to help you, start at one end and roll the dough into a log.
5. Wrap the log completely in the waxed paper. 
6. Repeat with the other two portions of dough.

Freeze the Dough

Wrap each log in a piece of aluminum foil and place all three in a plastic freezer bag. Store in the freezer until ready to use.

The Yummy Part—Bake Your Cookies!

1. Preheat the oven to 375 degrees.
2. Remove one log from the freezer and slice it into cookies that are a little more than 1/8 inch thick. Place on a parchment-lined cookie sheet and bake for 10-12 minutes.
3. Watch these cookies carefully as they bake; they go from looking not done to being overdone very quickly.
4. Make only as many as you need. The rest can stay in the freezer until you need them. As long as they are wrapped up well, they can stay in the freezer for several months.

Simple Shortbread Cookies

I searched and searched for a simple shortbread recipe that I would love. I thought it would be easy, but because I just love shortbread so much I guess I was more finicky than I expected.

I love this recipe because the dough can be rolled out and cut into different shapes…cut-out cookies for any occasion!  As you’ll see in my photos, I just like making very freeform, very imperfect slices with a rolling tool. Have fun and try different variations.

Ingredients

• 1 cup sugar
• ¾ lb of butter (3 sticks)
• 1 tsp vanilla (I like to use vanilla bean paste – superb taste!)
• 3 ½ cups flour
• 1 tsp salt

Recipe Instructions

• Cream together sugar, butter, and vanilla.
• Combine flour and salt and gradually add to the butter mixture, stirring until well combined.
• Divide the dough into 3 equal portions. Flatten each portion into a disc shape and wrap in waxed paper. Refrigerate the dough discs for about an hour.
• Unwrap one disc of dough, place it on a lightly floured surface, and roll it out. 
• Cut into shapes with a cookie cutter, or use a pizza cutter to cut into strips and then squares (I prefer simple squares because there’s less waste).

Freeze the Dough

Stack cut pieces lightly and wrap well with plastic wrap. Be careful not to smush the pieces together. Store the wrapped stacks in a plastic freezer bag in the freezer.

The Yummy Part—Bake Your Cookies!

1. Preheat the oven to 325 degrees.
2. Arrange frozen pieces of shortbread cookie dough on a parchment-lined cookie sheet.
3. Bake for roughly 20 minutes. Watch these cookies carefully as they bake; there’s a fine line between done and overdone with shortbread.

Optional Enhancements:

• Dip half of each baked shortbread cookie in melted chocolate. Lay the dipped cookies on parchment paper to allow the chocolate to set.
• Brush frozen dough with water and sprinkle with sugar before baking for an extra-sweet finish. Try a flavored sugar, like lemon sugar, for a truly special cookie.

Making Your Make Ahead Cookie Process More Efficient 

Another way to make your baking process more efficient is to make sure your pantry is always stocked with the ingredients you need, but going to the grocery store can be another major time-suck. Streamlining your grocery shopping process will allow you to spend more time in the kitchen baking up yummy treats.

Check out my article, Get Out of the Grocery Store Fast!, for a shopping strategy that will minimize your time in store aisles and maximize your baking and enjoyment time. This strategy, perfect for both physical and online shopping trips, uses a grocery list spreadsheet to effortlessly maintain your baking supplies.

Want to take saving time to the next level? Using a shopping service like Instacart can help you organize your list and simplify your shopping. A real live personal shopper will get your groceries and deliver them to your door!

It’s Your Turn to Shine in the Kitchen!

Now that you’re equipped with these fantastic recipes, why not give them a whirl? Once your dough is prepped and frozen, you’re ready to fill your kitchen with the delicious aroma of fresh-baked cookies at a moment’s notice!  Whether you choose to tackle one or dive into all of them, remember: every time you bring out that mixer, you’re setting the stage for something wonderful.