Freezing cookies
My sister’s mother-in-law, Alice, is the Christmas cookie queen. For as long as Kim has been with her husband, I can remember hearing about the many varieties of cookies Alice bakes every year. Sometimes, if I’m lucky, I even get a few leftovers when Sis gets home for Christmas.
There are little fruit fold overs, miniature pecan pies, molasses cookies and more. Her secret: she starts baking early and freezes the goodies so all she has to do is pull them out when company comes.
Because I currently have two giant tubs of Christmas cookies in my kitchen, I’m seriously considering freezing a couple dozen so they’ll still be fresh next week. But they are all different kinds — some frosted, some not; some with raisins, some with chips, some with coconut. I wondered if some cookies freeze better than others.
Thanks to a Web site called Cookie Club Recipes, I now know. See below the jump for their cookie freezing tips. And if you have any advice, feel free to contribute it!
- Generally, cookies can be stored in an airtight container for several weeks and in the freezer for up to 3-6 months.
- Store cookies in the freezer in large food storage containers with wax paper separating each layer and a tight fitting lid.
- Always wait until cookies are completely cooled (use wire racks) before storing and freezing!
- When baking cookies in advance for special occasions or holidays, be sure to select cookies that are easy to store. For example, do not freeze very fragile cookies or frosted cookies, unless you absolutely have to. If you need to freeze frosted cookies just freeze them unfrosted and cover with frosting after they are completely thawed.
- If you’re baking several different types of cookies freeze them in separate containers to maintain the best flavor.
- If you’re storing cookies in the freezer indefinitely and not for a special occasion that is coming up soon, be sure to write the date on the container or freezer bag so you don’t forget to use them up in time, that would be tragic!
Source: www.cookieclubrecipes.com
December 16, 2008 - 2:40 PM
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i am totally in awe of that cookie tray.
There was a lady in Winston-Salem that did this also – every year she would have a big party with hundreds of cookies that she had started making months ahead of time and freezing. They had a big article on her in the Winston-Salem Journal. I wish I had been on that guest list!
Confession, Seth: That image came from the Internet. BUT, that’s only because I was too dumb to remember to take a picture of my own cookie assortment at home. I went to a cookie exchange and got a bunch of different treats. I believe they would have made a picture almost as beautiful as this one!
Would it be better to freeze the dough in clumps and later cut, roll and bake before the occasion? I’m getting antsy to prepare but want them as fresh as possible. AND does freezing change the texture? Thanks in advance for your expertise.
I believe you could do it either way, Frances. If you think you’ll have time to thaw, roll and bake at holiday time, you could certainly freeze the dough. They sell frozen cookie dough that works well. I would stick to freezing basic doughs, though, like chocolate chip, sugar cookie, peanut butter, etc. One perk to waiting to bake is you’ll have that delicious smell in your house when company arrives.
I haven’t heard of any textural problems with frozen cookies, and I know my sister’s mother-in-law freezes several different kinds, as well as fudge. I believe it would probably benefit from some experimentation. Definitely stay away from freezing frosted cookies, though, as indicated in the tips.
Frances,
The only texture problem I have encountered was with cookies that typically had chewy or soft dough. They tend to get a little sticky if they are not eaten within a short time of thawing. All other cookies that are normally crunchy or semi-soft thawed out very well and you’d never know they came out of the freezer. The fudge was virtually unchanged.
Thanks,That was quick, Lindsey, After baking cookies for my little ones years ago I decided again to give it a shot and bought a wonderful cookie book with somewhat unusual cookies which I think will lend themselves to freezing. Here I go. Thanks again, Frances