This method works well for any type of cookie that you bake in a ball form, such as chocolate chip cookies, oatmeal raisin cookies, or a classic sugar cookie.

Portion out the cookie dough balls or cut-outs
Cookie Dough Balls – Use a cookie scoop or spoon to portion the dough onto a baking sheet. I like to keep my cookies rustic, so I don’t roll them into smooth balls, but this depends on the cookie type.
Dough cut-outs – If you’re making cookies that require cutting out into shapes like shortbread or sugar cookies, cut these out according to the recipe instructions. Place them onto a baking sheet.

Flash freeze – Place the baking sheet in the freezer for 2-3 hours until the dough balls are firm. You can also leave them in the freezer overnight (I do this).

Transfer to storage bags – Once firm, transfer the dough balls to freezer bags or vacuum-sealed bags, squeezing out as much air as possible. This will help them last longer and avoid freezer burn. Label, date, and place them into the freezer for up to 3 months.

This method works best for cookie doughs shaped into disks to be rolled out or shaped into sliceable logs, such as shortbread cookies.

Form the dough disk or log – To make your dough, use your hands to shape it into a flat disc of the desired thickness. If your recipe calls for a log shape, form it into whatever size or shape it requires.

Freeze – Place it in the freezer for 3-4 hours until the dough is firm. You can also leave it in the freezer overnight.

Transfer to storage bags – Once firm, transfer the dough balls to freezer bags or vacuum-sealed bags, squeezing out as much air as possible. This will help them last longer and avoid freezer burn. Label and date them and place them into the freezer. Freeze for up to 3 months.