Make-Ahead Cookie Baking Tips: Freezing Cookies

This is the time of year when having plenty of cookies on hand is a good idea. But, you’re also pressed for time. What to do? Look to your freezer. Yes, your freezer. Here in the Test Kitchen, we’re often asked, “Can I freeze my cookie dough?’ or “How do you freeze baked cookies?”

• Follow the recipe as directed.
• Freeze cookie dough up to 3 months. Double-wrap the dough in plastic resealable freezer bags for protection.
• Or, place spoonfuls of dough onto a cookie sheet – as if they were going to be baked – and freeze until firm. Remove the frozen dough from the cookie sheet and place into a plastic food bag.
• When ready to bake, place the frozen dough onto a cookie sheet and bake as directed.

You may need to bake frozen cookies a little longer than the suggested time. Watch them closely so the cookies do not burn.

• Be sure the cookies are completely cooled before freezing.
• Place the cookies into an airtight container lined with aluminum foil or plastic food wrap.
• For best results, wrap the cookies individually in plastic food wrap.
• If the cookies aren’t wrapped individually, separate them with layers of aluminum foil or plastic food wrap.
• Do not freeze frosted, glazed or drizzled cookies because they can become too moist under the frosting, glaze or drizzle.
• Thaw the cookies in the plastic food container at room temperature. Remove from container any cookies that should be crisp when thawed.
• After thawing, frost, glaze or drizzle as recipe directs.

Freezing cookie dough or baked cookies can be a real time-saver. And, as your family and friends will readily tell you, it’s always a good idea to have some home-baked cookies on hand for when you have visitors.