Taste Test - Freezing Cookie Dough

Hi, trishXXXX, Congrats on making your first post. I look forward to many more to come!

Hi again, Trish! Welcome to the site; I hope you enjoy it. I believe the answer to the above question very much depends on (1) the dough recipe, (2) how you package the dough, and (3) the state (cleanliness) of your freezer. Highly spiced doughs are more likely to have more noticeable dissipation of flavor over time. And if the dough is packaged in permeable wraps, it will pick up off-odors from the freezer more quickly. I usually use my doughs within a 1 to 3 months of freezing them, with no noticeable change in flavor even of my gingerbread dough. But I wrap them twice in plastic and then foil, and then often bag or box them as well. Plus, I store nothing but cookie dough in my freezer to minimize other odors.

Hope this helps a bit. Interested to hear what others have to say.

I do it all the time, but I don't think the cookies are as good.  I wouldn't keep the dough for more than a month if quality is important.  I will freeze leftover sugar cookie dough, but I use the leftovers for testing decorating ideas.  I double ziploc bag my cookie dough.

TY! 

I definitely noticed a difference in quality in my brownie mounds.  I started wondering if I was doing something wrong in the recipe!  But last year when I went from fresh dough to baking, they tasted the way they did before I started freezing the dough.  I definitely won't go more than a month out.  If I notice a difference in taste again this year, I will bite the bullet and just bake on the spot.

Julia M. Usher posted

 I usually use my doughs within a 1 to 3 months of freezing them, with no noticeable change in flavor even of my gingerbread dough. But I wrap them twice in plastic and then foil, and then often bag or box them as well. Plus, I store nothing but cookie dough in my freezer to minimize other odors.

Hope this helps a bit. Interested to hear what others have to say.

I always use air-tight plastic containers for my dough.  And I don't bother wrapping them.  Maybe I need to wrap them in addition?

Thank you for the reply!

trishXXXX posted:

Julia M. Usher posted

 I usually use my doughs within a 1 to 3 months of freezing them, with no noticeable change in flavor even of my gingerbread dough. But I wrap them twice in plastic and then foil, and then often bag or box them as well. Plus, I store nothing but cookie dough in my freezer to minimize other odors.

Hope this helps a bit. Interested to hear what others have to say.

I always use air-tight plastic containers for my dough.  And I don't bother wrapping them.  Maybe I need to wrap them in addition?

Thank you for the reply!

I would definitely wrap the dough. Any bit exposed to air will get dried out.

I actually use to make cookies, cut, bake, cool and freeze them in ziplock type boxes ahead of time and then defrost them the morning I was going to decorate them. I've only had one person tell me they could tell. But I usually only dI'd it a week or so before in order to bake enough, because I was working full time and decorating in the evening.