With this collection of cookie recipe, you do the work once and enjoy the benefits of fresh-baked cookies whenever you need them!
Life gets busy. Between work deadlines, family commitments, and trying to maintain some kind of social life, who has time to bake from scratch every time a craving hits?
That’s where freezer-friendly cookies become your secret weapon.
Why Freezer Cookies Are a Game-Changer
Slice-and-bake cookies sit in your freezer, ready to slice and bake at a moment’s notice. Perfect for those “I need cookies NOW” emergencies.
Freeze-ahead dough can be portioned, frozen, and baked straight from the freezer—just add 1-2 extra minutes to the baking time.
Baked cookies that freeze beautifully mean you can stockpile finished treats and pull them out as needed.
Let’s dive into the recipes that’ll make your life so much easier!
1
Peanut Butter Chocolate Swirl Cookies
These elegant pinwheel cookies are MADE for the freezer. The slice-and-bake log keeps for up to 3 days in the fridge or a couple months in the freezer.Why they're perfect: Buttery shortbread texture meets classic peanut butter and chocolate. The turbinado sugar coating adds a professional touch. Plus, you can slice them as thin or thick as you like.
My go-to for holiday cookie decorating! The best part? You can bake these up to 3 days in advance OR freeze the unbaked dough for up to 2 months.Freezer tip: Layer cooled baked cookies using parchment paper, wrap tightly in plastic wrap, and store in a freezer bag. Thaw at room temperature before decorating.
The ultimate time-saver! These cookies are ready to roll and bake immediately after mixing—no refrigeration required.Why they're perfect: Mix the dough, roll it out, stamp your shapes, and they're in the oven. The whole process takes minutes. They only bake for 6-8 minutes, making them the fastest cookies on this list.
These crumbly Filipino shortbread cookies are made with toasted flour, powdered milk, butter, and sugar. They're sweet, addicting, and totally unique.Why they're perfect: Unlike traditional cookies, polvoron doesn't require baking—just shaping and chilling. You can flavor them with crushed Oreos, nuts, or freeze-dried fruit for endless variations.
Buttery, crumbly, and nutty—these shortbread cookies are endlessly versatile. You can bake them in a tart pan OR roll them into slice-and-bake logs.Freezer tip: Divide dough into portions, wrap well, and freeze for up to 3 months. Thaw in the fridge overnight before rolling out. Baked cookies stay fresh and crisp for days.
Giant, chewy, and loaded with dark chocolate chunks and toasted walnuts—these are serious chocolate chip cookies.Freezer tip: The recipe actually calls for freezing the portioned dough for 1 hour until solid before baking. You can keep them frozen for up to 3 months. Bake directly from frozen—no thawing needed!
Soft, fudgy, and studded with chocolate chunks. These are the cookies that disappear fastest in my house.Freezer tip: Portion and chill the dough, then freeze in an airtight container. The chilling process prevents excessive spreading during baking.
Perfect for cookie decorating parties! This sturdy dough can be refrigerated for up to 3 days or frozen for months.Freezer tip: Divide dough into portions, wrap well, and freeze for up to 3 months. Thaw in the fridge overnight before rolling out. Baked cookies stay fresh and crisp for days.
This is THE cookie that ends all cookie debates. Brown butter, ground hazelnuts, chocolate chunks, and Maldon sea salt.Why they're perfect: The brown butter adds incredible nutty depth. The ground hazelnuts create an amazing texture. These are bakery-level cookies you can make at home.
These vibrant green cookies are as beautiful as they are delicious. The earthy matcha flavor is perfectly balanced with sweetness.Freezer tip: Portion the dough, freeze on a sheet, then transfer to a freezer bag. Roll in sugar directly from frozen before baking. The dough keeps its stunning green color perfectly in the freezer.
For slice-and-bake cookies: Make the dough, shape into logs, wrap tightly, and freeze. Slice and bake as needed.
For portioned dough: Scoop cookie dough balls, freeze on a baking sheet, then transfer to freezer bags. Bake directly from frozen (add 1-2 minutes).
For baked cookies: Cool completely, layer with parchment paper, wrap tightly, and freeze. Thaw at room temperature for 30 minutes before serving.
Pastry Chef Pro Tip
Label everything with the date AND baking temperature. Your future self will thank you.
Which cookie are you making first? Let me know in the comments! And if you make any of these recipes, tag me @littleepicurean on Instagram—I love seeing your baking creations.
