Make-Ahead Cookie Baking Tips: Freezing Cookies (2024)

FAQs

Make-Ahead Cookie Baking Tips: Freezing Cookies? ›

After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

Cookie dough freezes well for up to 3 months, so it's a great way to get ahead for the holidays or other busy times. For drop cookies, you don't need to wait for the dough to thaw—bake from frozen. You don't have to bake the whole batch at once—you can bake just 1 or 2 when you're craving a freshly baked, warm cookie.

Once they're baked, most cookies freeze very well. This can be especially if you're trying to prep cookies for Christmas, a bake sale, or a big party. From classic chocolate chip and snickerdoodle tocut-out sugar cookies, here's how to freeze cookies to enjoy later.

For best results, place your cookies - making sure they aren't touching each other - on a serving dish to thaw. Most cookies thaw nicely just by being left out, but keep in mind that they'll be room temperature once they defrost.

Tips for Storing Cookies to Keep Them Soft

To keep your cookies soft and chewy, it's important to store them properly. The best way to store cookies is in an airtight container at room temperature. Avoid storing them in the fridge or freezer, as this can cause them to become hard and dry.

The basic rule is that cookies with a liquidy batter don't hold up well in the freezer — these are usually thin, delicate cookies like tuiles, florentines and pizzelles. Very cakey “cookies” like madeleines also do not freeze well.

After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

What cookie dough is best to freeze? ›

Most cookie dough freezes well, particularly these kinds: Chocolate Chip Cookie dough is the cookie dough that I most often have in my freezer - I always have some of my perfect chocolate chip cookie dough, along with my small batch cookie dough or my brown butter chocolate chip cookie dough. They all freeze well.

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days.

Layer With Parchment

Layer cookies between waxed or parchment paper. This keeps them from sticking together or losing crispness. Metal tins keep cookies firmer than plastic bins. Let cookies cool before storing.

If you are freezing bar cookies, wrap the entire slab of cookies in plastic wrap first and then freeze in an airtight container. I prefer to cut them into bars after freezing. If you are using a freezer bag to freeze your cookies, be sure and lay the cookies flat in the freezer.

Place your cookies in a freezer bag and then squeeze as much air out of the bag as possible. Place the bagged cookies in another airtight Tupperware container. Make sure the lid is on tight!

A cookie that has been frozen before baking often has a more complex flavor. It usually reaches a much more inviting color and texture too. Science says that this is mostly due to the temperature of the butter at the beginning of the baking process.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Or you can do the rolling and cutting before you freeze the dough, then place the unbaked sugar cookies on waxed paper-lined cookie sheets. Freeze until firm (about an hour), then transfer to an airtight container. If you want to freeze baked sugar cookies, simply roll, cut and bake as you normally would.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.