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!