Experiments with Cookie Dough, Part 2: Freeze Then Bake

Experiments with Cookie Dough
Experiments with Cookie Dough

This post idea started out in the usual way — think of a tasty treat and make it. And I did start to make something yummy until I realized I was too full from dinner to enjoy dessert. In an effort to avoid wasting fresh-baked goodies, I decided to stop in the middle of my cookie preparations.

However, I stalled out wondering what I should do with my prepared cookie dough. Previously, I had worked with baking and then freezing cookies (see The Great Cookie Freezing Experiment.) Now I guess I needed to jump in and try my hand at freezing and then baking the dough itself.

To start, I grabbed my batch of cookie dough and a cookie scoop that made 1.5 tablespoon balls. I portioned the dough out onto small parchment paper lined baking pans. The pans were then placed in the freezer for over 1 hour for the dough balls to become firm. Once solid, the dough balls were put in a large zip-top freezer bag which went into the freezer.

The next day I was pondering again, but this time I had different questions. Did I need to defrost the dough balls? At what temperature should the oven be set? How long should I bake the cookies? Should I bake all the cookies now, or save some for later?

An internet searched came up with the answers, thanks to Handle the Heat. “You can bake from frozen. Here are the steps…

  1. Preheat the oven to about 20 degrees lower than the original recipe temperature. 
  2. Remove however many balls of dough you need from the freezer and place on a parchment-lined baking pan.
  3. Bake the cookies for 2 to 5 minutes longer than the original recipe instructions, or until the cookies are golden at the edges but still slightly ‘wet’ looking at the very center.”

Using the advice above, I did a test of six frozen cookies on a parchment-lined baking sheet in an oven set to 355F instead of 375F. I baked them for 5 minutes more than the recipe stated because I felt my cookies were a little larger than those in the original recipe. My cookies were beautiful golden brown on the bottom and they flattened with minimal dough spread. They were gorgeous, and also delicious.

frozen cookie dough
frozen cookie dough

The tips above even helped answer the question on how many cookies to make. I learned that the dough could be frozen for up to 6 weeks, so I realized I should bake some now but save some for a future cookie craving.

By now are you wondering what cookie I baked? The pictures give a hint, but you will have to wait until next week for the recipe.

Until next time, happy baking!

How To Make A Pretty Cookie

Chocolate Peppermint CookiesDuring National Vegan Cookie Month, I baked a lot of cookies. I experimented with different ways of preparation and baking, and I discovered something amazing – Cookie Scoops do make a difference.

While making a batch of cookies, I had only enough dough at the end to make a few so I rolled them by hand instead of scooping them. They were baked the same amount of time as the others but they turned out drastically different. They spread more making them crunchier and, frankly, they were uglier.

I should reveal that I have used scoops only occasionally in the past; they just seem too fussy. And I never drop cookies from spoons because of the awkwardness. Generally I roll the cookies into balls with my hands and flatten them slightly once on the cookie sheet. I didn’t realize that there is an art form and a science to using cookie scoops until I did some research.

Upon visiting King Arthur Flour’s website, I discovered an article on using cookie scoops for drop cookies (i.e. chocolate chip, peanut butter, oatmeal). First off, the baker compares using a teaspoon cookie scoop to using a regular spoon and says, “The finished cookies include some that aren’t perfectly round; but they look pretty good. Unlike my spoon-scooped cookies, the cookies are all basically the same size.”

The baker also notes that using a cookie scoop saved time and kept the baker’s hands clean. Plus, scoops come in various sizes so you can choose from bite-sized to huge. This gave me insight into the benefits of using a scoop, but I didn’t get an explanation on why my cookies spread until I delved deeper.

I moved on to an article discussing cookie spread. “(Why) does baking temperature affect cookie spread? Because the fat in cookies is a big part of their structure, prior to baking. Scoop the dough onto the baking sheet, and the fat is at least partially responsible for them holding their shape.” I thought about oven temps and realized that the temperature of my hands became a factor in how they baked. My hand heat must have started to melt the fat and caused them to lose shape before they even hit the oven.

So, what did I learn? That cookies are finicky!! For a perfect looking cookie, baby the dough by using a cookie scoop instead of your hands.