If you put unbaked cookie dough in the freezer and experience a power outage, there are a few factors to consider in determining whether the dough is still safe to use:
Duration of the power outage: If the power outage was relatively short, typically less than 4 hours, and the freezer remained closed during that time, the temperature inside the freezer might not have risen enough to significantly affect the dough's quality.
Temperature of the freezer: If the power outage was prolonged and the temperature inside the freezer rose above 40°F (4°C) for an extended period, there's a higher chance of the dough starting to spoil. Temperatures above this threshold can promote the growth of bacteria and spoilage organisms.
Condition of the dough: If the dough was stored in an airtight container, it might have a better chance of staying safe to use since exposure to air can contribute to freezer burn and affect the dough's quality.
To assess the dough's condition, look for signs of spoilage, such as an off smell, mold growth, or a significant change in texture and appearance. If the dough appears or smells strange, it's best to discard it.
If the power outage was short and the dough looks and smells fine, you can bake a small test batch of cookies to see if they turn out as expected. If they do, then the rest of the dough is likely still safe to use.
However, if you are uncertain about the dough's safety or the power outage was prolonged, it is safer to err on the side of caution and dispose of the dough to avoid any risk of foodborne illness.