How Long Does Cookie Dough Last in The Fridge?

Making cookies from scratch is tiring and time-consuming.

It’s easier if you have pre-made cookie dough in the fridge.

But how long does it last in the fridge?

How Long Does Cookie Dough Last in The Fridge?

Homemade and store-bought cookie dough can have different storage instructions. Ingredients, handling, and the product’s formulation matter, so don’t assume one storage period applies to every dough.

Follow the recipe’s make-ahead directions or the package’s refrigerated storage instructions. Keep the refrigerator at 40°F or below; FDA advises following the label for dough that needs refrigeration.

A covered bowl, bag, or container can protect the dough from drying, but the packaging does not extend its safe storage period by itself.

The dough will spoil if you store it for too long.

So it’s better to store the dough in the freezer if you want it to last longer.

For longer storage, freeze suitable dough promptly and follow its recipe or package directions for how long to keep it and how to bake it.

Here are some ways to make cookie dough last longer for those occasions when you want to quickly whip up a batch of fresh homemade cookies.

8 Ways to Make Cookie Dough Last Longer

It’s nearly impossible to make just enough cookie dough for a batch of cookies.

You will most likely end up with more than you need. In such situations, don’t toss the excess.

Follow these tips to store the excess.

1. Seal the Excess in The Bowl and Refrigerate

You will need a mixing bowl to prepare your cookie dough.

To make cleaning up easy, use the same bowl to store the excess cookie dough.

Take the amount of dough you need for your cookies. Let the rest remain in the same bowl.

You can simply seal the top of the bowl with a sheet of plastic wrap. This will prevent the dough from drying out.

Keep the bowl clean and covered, then refrigerate the dough promptly. Wrapping does not make raw dough sterile or safe to eat.

Use it within the storage period stated by the recipe or product label.

The chilled dough becomes firm. So it will not spread out as much as cookies made from fresh dough.

That’s why chilling is usually an integral part of making cut-out and rolled cookies.

2. Transfer the Dough to An Airtight Bag or Container

A mixing bowl takes up a lot of space in your refrigerator. If this is a problem, here is a better option.

Transfer the remaining cookie dough into an airtight container or bag.

You can store the entire ball of dough together in this container or bag.

If using an airtight container, leave a little gap between the dough and the lid.

This will keep the dough from drying out.

If you store the dough in an airtight bag, press the sides to get rid of any excess air.

Then seal the bag, label it with the preparation date, and refrigerate it promptly. Keep to the recipe or label’s storage limit.

Recommended Reading: Types of Cookie Dough | How to Fix Sticky Cookie Dough?

3. Store the Dough as Cookie Balls

An alternative to storing the cookie dough as a ball is to portion it and store the balls together.

This method works best when the cookie dough contains chunky bits.

So, you can use this method for raisin, chocolate chip, and drop cookies.

For this storage method, use a measuring spoon like an ice cream scoop to separate the dough into individual portions.

Shape the dough into balls by rolling it between your palms.

Put all the balls of dough together in a bag. Seal it and refrigerate.

With this method, you can take out just the amount of cookie dough you need at a time.

The rest can be retained in the refrigerator till you need it.

4. Shape Into Drop Cookies and Refrigerate or Freeze

Traditional chocolate cookies are drop cookies that you bake from balls of dough.

All you must do is prepare the dough and drop the required quantity on a baking tray.

There is no need to shape or cut the dough.

To store cookie dough to make such cookies, prepare the dough as usual.

Then, use the recipe to portion it out.

Use a scoop of the right size to drop the cookie dough on a baking tray or parchment paper.

Wrap each scoop in the paper to separate it.

You can place all the scoops in an airtight container or bag and refrigerate.

The same drop dough can also be placed in the freezer for a longer shelf-life.

5. Store the Dough as Logs

The dough for certain cookies, like shortbread cookies, is delicate. It tends to crumble.

Refrigerating such dough in individual portions can also make it dry. This affects the texture of the cookies.

In this case, it’s better to shape the excess dough into thick logs or cylinders.

Then, wrap each of the logs in plastic.

This will prevent them from drying out. It will also reduce contact with moisture.

When it is time to bake, soften a frozen log in the refrigerator until it can be sliced. Keep the unused portion chilled.

Once the log is soft enough to cut, slice it to the recipe’s thickness and bake as directed.

6. Freeze the Dough in The Preferred Shape

If you are worried about shaping cold cookie dough, cut them into the desired shapes before storing it.

Lay them flat on a baking tray or parchment paper. This will prevent the cookies from sticking to each other.

Spread the cookies out evenly, and don’t stack them.

Wrap the layer of cookies using plastic wrap.

Alternatively, you can place the entire layer of cookies horizontally inside an airtight bag and seal the opening.

Place it flat in the freezer.

When it’s time to use the cookies, remove the amount you need and return the rest to the freezer.

This is one of the best ways to store cookie dough long-term. It holds up much better in the freezer than in the fridge.

7. Stack the Cookie Dough for Storage

The problem with the previous method is that you need a lot of storage space to keep the cookies flat.

However, this may not always be possible.

In that case, you can roll out the cookie dough and pre-cut it in the desired shape.

Then, stack the cookies with squares of parchment paper between individual cookies.

It will help to separate the cookies and prevent them from sticking.

Place the stacks of cookies in a freezer-safe bag.

You can pack them separately in batches of six or twelve to make it easy to retrieve. Then, freeze them.

Related Reading: Baking Frozen Cookie Dough

8. Roll It Into a Disc and Refrigerate or Freeze

Another way to store cookie dough is to roll out the excess dough.

Make a disc of the desired thickness. Then, cover it with parchment paper or wax paper.

You can also make multiple discs of the desired thickness and separate them using parchment or wax paper.

This will allow you to stack them in the refrigerator or freezer to save space.

Wrap each disc in parchment paper before stacking them. Then, seal the discs in an airtight bag or container.

Place it in the refrigerator or freezer till you need it.

If you store them in the freezer, you must thaw the discs before use.

Thaw the discs in the refrigerator, allowing enough time for their thickness. Don’t leave perishable dough on the counter for hours.

Once the dough is soft enough to work with, cut the shapes and bake according to the recipe. Keep total room-temperature handling of perishable dough within two hours, or one hour above 90°F, and refrigerate it promptly between batches. Do not taste ordinary raw dough: flour as well as eggs can carry harmful bacteria.