How To Freeze Cut-Out Cookies at Different Stages

FREEZE ROLLED-OUT COOKIE DOUGH

If you have freezer space, I highly recommend this option.

• Roll the dough to a desired thickness between parchment sheets or food wrap.
• Food wrap works great here: roll the dough between 2 pieces of food wrap, then fold the overhanging wrap over the edges to seal the dough. Then layer several dough sheets between parchment sheets so they don’t stick together.
• Carefully slide the stacked dough sheets into a large freezer-safe bag, container, or wrap them in foil.
• Place the rolled-out, well-covered dough on a flat surface, cutting board, flat sheet, or any other flat, freezer-safe tray.
• Make sure the rolled-out sheet of dough stays completely flat while freezing. A bent or uneven sheet will be difficult to roll or cut later.
• Once frozen, keep the dough flat until you’re ready to use it.
• How long does a rolled-out sheet keep in the freezer: 3-5 months, well covered.
• When ready to use: let it soften slightly for 3-5 minutes. Then cut out shapes and bake.

FREEZE UNBAKED CUT-OUT COOKIES

This method is especially useful when you already know which shapes you need but aren’t ready to bake them yet, or you prefer not to freeze cookies once they are baked. When you’re ready, the cookies are already cut and ready for the oven. You can skip waiting for the dough to chill & rest, rolling, and cutting, and go straight to baking.

• How to freeze unbaked cut-outs: Freeze cut-outs in a single layer on a parchment-lined baking sheet or a freezer-safe tray.
• Freeze until completely frozen, about 2 – 4hours, until hard.
• When packaging for freezer storage, work quickly; don’t leave them on the counter while you work on another project.
• Stack cookies in Ziploc bags, layering them; use parchment, wax paper, or food wrap between each layer.
• For a large batch, package several cookies at a time. Keep the remaining cookies in the freezer. Remember, these cookies are unbaked, and keeping them at room temperature for extended time will cause them to thaw.
• Transfer the frozen cookies to a freezer-safe container or a freezer Ziploc bag.
• Label and date the container.
• Freeze-immediately. Don’t allow cookies to defrost once stacked and packaged.
• How long do they keep in the freezer: 3-5 months.
• When ready to bake: Arrange frozen, unbaked cookies on a baking sheet and bake as directed. When starting from frozen, you might need to add 1-3 more minutes to bake.

Tip: Freezing the cookies in a single layer first prevents them from sticking together and becoming misshapen when you stack them for longer storage.

Gather same or similar-sized shapes (steps 1-2). Cut parchment to match the cookie width. Stack frozen unbaked cookies and run a piece of parchment in a zigzag pattern (steps 3-6).

Wrap stacked cookies tightly in plastic food wrap. Then slide cookie pouches into a Ziploc bag or layer them into a freezer-safe container.

Wrap in food wrap

To help prevent freezer burn and protect the cookie edges, I stack cookies and wrap them tightly in food wrap. If cookies are prone to sticking together, I run a piece of parchment in a zigzag between each layer to prevent them from sticking together. Then I wrap them tightly in food wrap.

If cookies are prone to sticking together, run a piece of parchment in a zigzag pattern between each layer to prevent them from sticking together.

Freeze in containers or bags

Layer stacked and wrapped cookies in a freezer-safe container or Ziploc bags. Remove as much air as possible from Ziploc bags before freezing. Well-packaged cookies freeze for 3-4 months.

Thaw cookies

Thaw cookies in the container/ziploc bag for several hours or overnight. This pushes condensation to the outside of the container, not onto the cookies, which could make their edges lose their crispness.

PROS AND CONS

	Pros	Cons
Freeze cookie dough	The dough is already prepared, so you don’t need to turn on the mixer. You can decide on what shapes to cut later. Well packaged, the dough keeps up to 8 months.	You still need to thaw, roll, cut, and bake cookies.
Freeze rolled cookie dough	Rolling is already done. Easy to cut shapes. Convenient for last-minute projects.	Requires flat storage. Sheets need to be well protected so the dough doesn’t dry out or absorb freezer odors.
Freeze unbaked cut-out cookies	Fastest route to freshly baked cookies. Most of the work is finished. Shapes are already cut. Bake only what you need. Enjoy fresh cookies without all the prep.	They take up more freezer space than a dough disk. You need to freeze them flat first. Keep track of different shapes if you’re freezing several shapes.
Freeze baked cut-out cookies	All baking is finished. Great for busy schedules, holidays, events. Convenient for decorating parties or when you know you won’t have time to bake.	Requires careful packaging to prevent freezer burn. They need to thaw completely before you decorate or serve them. Condensation can become an issue if they aren’t thawed properly, causing a slight change in texture.

THINGS YOU NEED

• Freezer-safe containers lock&lock (medium size)
• Freezer-safe containers (medium-large size)
• Ziploc bags gallon
• Ziploc bags quarter
• Freezer paper
• Parchment sheets
• Food wrap
• Scissors
• Shop all Packaging Tools

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This post was first published on November 7, 2013. On September 21, 2026, I updated this post with step-by-step process pictures and written instructions.

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