If you’re a fan of chewy Snickerdoodle cookies, you might wonder if you can freeze the dough to bake fresh cookies whenever you crave that perfect combination of cinnamon and tangy flavor.
The good news is Snickerdoodle dough freezes very well! In fact, freezing is a great way to prep ahead and still enjoy homemade snickerdoodles with that chewy texture we all love.
If you’re in the mood for more delicious cookie recipes, be sure to check out some of my favorites!
- Blue Ribbon-Winning Ginger Snap Cookies: Packed with warm spices and a perfect snap, these cookies are award-winning for a reason.
- Greek Butter Cookies: Rich and melt-in-your-mouth, these cookies are a delightful treat with every bite.
- Christmas Biscochito Recipe: A festive holiday favorite with a delightful hint of anise, perfect for your seasonal baking.
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Why Freeze Snickerdoodle Dough?
Snickerdoodle cookie dough contains unsalted butter, which needs to be set up properly to prevent the cookies from spreading too much during baking. Chilling or freezing the dough helps achieve that perfect cookie texture—crispy edges with a chewy center.
Plus, having frozen cookie dough on hand means you can have fresh cookies whenever you like, without the need to mix up a new batch every time.
How to Freeze Snickerdoodle Dough
Freezing Snickerdoodle dough is simple, and it’s a method that works well for many other cookie doughs too, like chocolate chip cookies and sugar cookies. Here’s how to do it:
- Prepare the Dough: Follow the recipe at the bottom of this blog post for my favorite Snickerdoodle recipe. This also works with your any snickerdoodle cookie recipe.
- Shape the Dough: Use a cookie scoop or measuring cup to portion out cookie dough balls. Roll each ball of dough in the cinnamon sugar mixture to coat them evenly.
- Flash Freeze: Place the cookie dough balls on a baking sheet lined with parchment paper. Make sure the dough balls aren’t touching each other, then pop the cookie sheet in the freezer for about 30 minutes. This step helps the dough balls hold their shape when you transfer them to a bag or container.
- Store the Dough: Once the cookie dough balls are firm, transfer them to a freezer bag or freezer-safe container. Squeeze out as much air as possible to prevent freezer burn. You can also wrap the dough in plastic wrap before placing it in a zip-top bag or airtight container for extra protection.
How Long Can You Freeze Snickerdoodle Dough?
Snickerdoodle dough can be stored in the freezer for up to 3 months. Just label the freezer bag or container with the date, so you know when you made them. When you’re ready to bake cookies, simply take out the number of dough balls you need and let them sit at room temperature for about 10 minutes while your oven preheats.
Baking Frozen Snickerdoodle Dough
To bake frozen snickerdoodle dough, preheat your oven to the temperature specified in your classic snickerdoodle recipe (usually around 350°F). Place the dough balls on a parchment paper-lined baking sheet and bake for the same bake time as fresh dough, or add an extra 1-2 minutes if needed. You’ll know they’re done when the edges are set, and the centers are still soft.
The Best Snickerdoodle Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 large eggs
- 1 teaspoon baking soda
- ⅔ cup brown sugar
- 4 teaspoons ground cinnamon
- ½ teaspoon cream of tartar
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 2 teaspoons of the ground cinnamon.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the dough.
- Prepare the Cinnamon Sugar Coating: In a small bowl, combine the remaining 2 teaspoons of ground cinnamon with ½ cup of granulated sugar. Mix well.
- Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Bake the Cookies: Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press down on each ball to flatten slightly.
Notes
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: The dough can be frozen for up to 3 months. Roll into balls and freeze on a baking sheet before transferring to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the baking time.
Enjoy Fresh Snickerdoodles Anytime!
Freezing snickerdoodle dough is one of the best tips for making homemade cookies convenient. Whether you’re preparing for the holidays, like making Christmas cookies, or just want to have baked snickerdoodle cookies on hand for a quick treat, this method is a lifesaver. Now you can enjoy the best snickerdoodles with that signature tangy flavor and chewy texture whenever the craving strikes.
Jody says
Question on the amount of granulated sugar. The recipe lists 1.5 cups. Do you reserve the half cup for the cinnamon sugar topping, or is that in addition to 1.5 cups in the dough?