Holiday Cookie Dough Recipes to Freeze in Portions

These holiday cookie dough portions are a practical make-ahead solution for busy baking days. Instead of mixing dough every time a craving or gathering comes up, you can prepare one versatile dough, divide it into ready-to-bake portions, and freeze them for quick fresh cookies whenever you want.

This recipe makes a classic buttery brown sugar cookie dough with chocolate chips and festive red and green candy-coated chocolate pieces. The dough is shaped into individual scoops before freezing, so you can bake exactly the number of cookies you need without thawing the whole batch.

The method is straightforward and designed for consistency. A short chill helps the dough firm up for clean portioning, and freezing the scoops on a tray before storing keeps them from sticking together. The result is a freezer-friendly holiday cookie dough that bakes up with crisp edges, soft centers, and plenty of festive color.

Recipe Overview

• Prep time: 20 minutes
• Cook time: 12 minutes
• Total time: 92 minutes
• Servings: 24 cookies
• Difficulty: Easy

Why You’ll Love It

• The dough is frozen in individual portions, so you can bake a few cookies or a full batch as needed.
• It uses familiar pantry ingredients and creates a classic holiday cookie flavor and texture.
• The festive candy-coated chocolate pieces add seasonal color without changing the simple dough base.
• Freezing the scoops separately makes storage neat and convenient.
• The baked cookies have soft centers, lightly crisp edges, and a buttery vanilla aroma.

Nutritional Benefits and Adaptable Variations

• Swap the candy-coated chocolate pieces for all chocolate chips if you want a less colorful version.
• Add 2 grams ground cinnamon for a warmer holiday flavor.
• Use chopped toasted pecans or walnuts in place of 85 grams of the chocolate chips for added crunch.
• Portion the dough into smaller scoops for bite-size cookies and reduce the baking time slightly.
• This same freezing method works well for plain chocolate chip cookie dough if you omit the candy-coated chocolate pieces.

Step-by-Step Instructions

1. Line a large plate or small baking tray that fits in your freezer with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes. Add the egg and vanilla extract, then mix until smooth and fully incorporated.
3. Add the dry ingredients to the butter mixture and mix on low speed just until no dry streaks remain. Fold in the chocolate chips and candy-coated chocolate pieces until evenly distributed through the dough.
4. Cover the bowl and chill the dough for 30 minutes so it firms up enough for easy scooping.
5. Use a medium cookie scoop or spoon to portion the dough into 24 equal mounds. Place the portions on the prepared tray or plate in a single layer.
6. Freeze the dough portions until firm, about 30 minutes. Transfer the frozen dough balls to a freezer-safe container or zip-top freezer bag and return them to the freezer until needed.
7. When ready to bake, preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper and place as many frozen dough portions on the sheet as needed, leaving space between them.
8. Bake the cookies directly from frozen for 12 minutes, or until the edges are lightly golden and the centers still look slightly soft. If desired, press a few extra candy-coated chocolate pieces onto the tops immediately after baking for a more festive finish.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further. Repeat with the remaining frozen dough portions as needed.

Nutrition Information

Nutrition is an approximate estimate per cookie based on 24 cookies from the full batch. Values can vary depending on the specific brands of chocolate chips and candy-coated chocolate pieces used.

Storage & Make-Ahead Tips

Store the frozen dough portions in a well-sealed freezer-safe container or zip-top freezer bag in the freezer.

Baked cookies can be kept in an airtight container at room temperature for up to 3 days for best texture.

Separate layers of frozen dough portions or baked cookies with parchment paper if stacking to help prevent sticking.

FAQ

1. Can I bake the cookie dough straight from frozen?

Yes, this dough is designed to be baked directly from frozen. Place the frozen portions on a lined baking sheet and bake them without thawing.

2. Do I need to thaw the dough before portioning?

No, portion the dough before freezing. Chilling the mixed dough for 30 minutes makes it firm enough to scoop neatly, and then the individual portions can be frozen.

3. Can I make this dough without candy-coated chocolate pieces?

Yes, you can replace them with the same amount of semisweet chocolate chips or another mix-in such as white chocolate chips or chopped nuts.

4. Why do my cookies need a few extra minutes in the oven?

Oven temperatures vary, and very solid frozen dough can take slightly longer to bake. Add 1 to 2 minutes if the centers still look underbaked and the edges have not turned lightly golden.

5. How many cookies should I bake at one time?

Bake as many as fit comfortably on your baking sheet with space between each portion for spreading. Many standard baking sheets will hold 8 to 12 cookies at a time depending on size.

Holiday Cookie Dough Recipes to Freeze in Portions

These holiday cookie dough portions are a practical make-ahead solution for busy baking days. Instead of mixing dough every time a craving or gathering comes up, you can prepare one versatile dough, divide it into ready-to-bake portions, and freeze them for quick fresh cookies whenever you want.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Additional time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 24 cookies

Calories 196 kcal

Ingredients

  

• 170 grams unsalted butter softened
• 150 grams light brown sugar packed
• 100 grams granulated sugar
• 1 large egg
• 10 milliliters vanilla extract
• 250 grams all-purpose flour
• 5 grams baking soda
• 3 grams fine salt
• 170 grams semisweet chocolate chips
• 100 grams red and green candy-coated chocolate pieces

Instructions

 

• Line a large plate or small baking tray that fits in your freezer with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
• In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes. Add the egg and vanilla extract, then mix until smooth and fully incorporated.
• Add the dry ingredients to the butter mixture and mix on low speed just until no dry streaks remain. Fold in the chocolate chips and candy-coated chocolate pieces until evenly distributed through the dough.
• Cover the bowl and chill the dough for 30 minutes so it firms up enough for easy scooping.
• Use a medium cookie scoop or spoon to portion the dough into 24 equal mounds. Place the portions on the prepared tray or plate in a single layer.
• Freeze the dough portions until firm, about 30 minutes. Transfer the frozen dough balls to a freezer-safe container or zip-top freezer bag and return them to the freezer until needed.
• When ready to bake, preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper and place as many frozen dough portions on the sheet as needed, leaving space between them.
• Bake the cookies directly from frozen for 12 minutes, or until the edges are lightly golden and the centers still look slightly soft. If desired, press a few extra candy-coated chocolate pieces onto the tops immediately after baking for a more festive finish.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further. Repeat with the remaining frozen dough portions as needed.

Notes

Nutrition is an approximate estimate per cookie based on 24 cookies from the full batch. Values can vary depending on the specific brands of chocolate chips and candy-coated chocolate pieces used.

Store the frozen dough portions in a well-sealed freezer-safe container or zip-top freezer bag in the freezer.