For many, the smell of freshly baked cookies brings back fond memories of family gatherings and childhood. Whether for a special occasion or a simple craving, cookies are a favorite treat in American homes.

With homemade and store-bought doughs making baking easier than ever, one question remains: How long can you keep cookie dough in the fridge before it goes bad?


But with all the dough options out there, it's easy to wonder how long you can store cookie dough before it spoils. We’ve all been there—wanting to bake something sweet but unsure if the dough in your fridge is still safe to use.

Whether you’ve got leftovers from a baking binge or want to prep ahead for the next batch, knowing the right storage guidelines is key.

The Shelf Life of Cookie Dough​

When it comes to homemade cookie dough, food safety experts agree that ingredients like butter and eggs are perishable and require careful storage.

Store-bought dough, often containing preservatives, can last longer in the fridge, but it's important to always check the package for specific storage instructions.


Dr. Donald W. Schaffner, a leading food science professor at Rutgers University, explains that the shelf life of cookie dough depends on the recipe and preparation method.

For store-bought dough, it's best to follow the manufacturer’s recommended quality date, while homemade dough generally lasts 3 to 5 days in the fridge.

No matter the type, cookie dough should be kept at 40°F or lower to prevent it from entering the temperature danger zone.

Vegan Cookie Dough and Fat Content​

If you're using a vegan cookie recipe, your dough might last a bit longer, as it doesn’t contain animal products, which are more prone to spoiling. However, without specific data, it’s hard to pinpoint an exact timeframe.

Additionally, the fat content of the dough can affect its freshness. Dough with higher fat content tends to oxidize more quickly, which can lead to a rancid taste.

How to Spot Spoiled Dough​

Spoiled cookie dough can be tricky to identify since bacteria are invisible. Visual cues alone aren’t enough.

To check if your dough has gone bad, pay attention to its appearance, smell, and texture.


If it looks discolored (such as green or gray hues) or smells sour, it’s time to toss it.

You should also discard dough with hardened edges or a dry texture, as it may have lost its moisture.

Freezing Cookie Dough for Later​

If you don’t plan on baking your cookies right away, freezing the dough is a great option to extend its shelf life.

The United States Department of Agriculture (USDA) recommends freezing both homemade and store-bought dough for up to two months.


For easy baking later, freeze the dough in small portions—balls or logs—so you can bake them directly from the freezer.

Alternatively, bake the cookies and store them in freezer-safe bags for future enjoyment.

Handling Raw Cookie Dough Safely​

We all have fond memories of sneaking a taste of raw cookie dough, but it’s important to remember the safety risks. Raw flour can contain harmful bacteria like Salmonella or E. coli, which can cause food poisoning.

To stay safe, follow good kitchen hygiene: wash your hands before handling dough and keep it refrigerated if it’s been out for more than two hours.


Don't rush to toss out that cookie dough! With proper storage and attention to signs of spoilage, you can enjoy your dough safely and be ready for any spontaneous baking sessions. And if you're unsure, the freezer is a great way to preserve those delicious moments!


We'd love to hear from you—what are your favorite cookie recipes, and do you have any tips for making dough last longer? Share your thoughts in the comments below!