Before you go ...
Get 6 Easy Cookie Recipes from The Cookie Elf
Each one uses six ingredients or less – and you can make each one in 10 minutes or less!
Freezing cookies saves time when you’re planning ahead or when you end up with lots of extras from a big batch. These tips make it easy to freeze them to use later.
Freezing Cookies to Eat and Serve Later: FAQs
Q. Which cookies freeze best?
Drop cookies, bar cookies, shortbread, sugar cookies, and biscotti.
Q. Are there types of cookies I should not try to freeze?
Meringues are tricky. They can absorb moisture when they thaw, leaving droplets of moisture on the surface. Cookies with thin, liquid batter, fried cookies, and cake-like cookies don’t freeze particularly well, either.
Q. I’ve baked the cookies. Now what?
Let the cookies cool completely before you prepare them for the freezer.
Q. How do I freeze different types of cookies?
- Bar cookies: freeze them in slabs. Cut them after thawing.
- Drop cookies: freeze them flat with waxed paper, plastic wrap, or parchment paper in between layers.
- Frosted, decorated, or coated cookies: freeze them before decorating. Thaw cookies and then add icing and decorations.
- Jumbo cookies: wrap individually in plastic wrap. Freeze them flat.
Take special note of freezing cookies with chocolate coatings: when thawing, they may develop a white-colored haze, known as sugar bloom. Moisture collects on the surface, draws out the sugar, and leaves behind crystals.
Q. What containers should I use for storing cookies in thefreezer?
Your best choices are airtight containers(plastic or glass) because they protect the cookies from breaking. Choose shallow, square or rectangular containers with flat bottoms. (Rounded bottoms cause cookies to bend.) Place waxed paper or parchment paper in between layers. This way the cookies don’t get crushed. Seal the lids tightly.
You can also use freezer bags, which are especially useful for bar cookies, but be careful where you set filled bags in the freezer. Keep in mind that plastic bags keep away freezer burn but don’t prevent cookies from breaking. That’s why The Elf does not use bags for freezing drop cookies.
Make sure you label the containers or bags with the date!
Q. How do I thaw the frozen cookies?
Remove containers from the freezer. Take cookies out of the containers and let them sit on a wire rack or tray at room temperature. This way, condensation doesn't form and make them soggy.
If you want a fresh-baked cookie taste and texture, you can reheat the cookies. Set them on a cookie sheet in a slow oven (250F) for 10 to 15 minutes.
Q. How long can I store baked cookies in the freezer?
Up to two months.
More Baking Cookies How-Tos
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How to scoop cookie dough: 3 ways to try ...
How to measure dry ingredients ...
How to spread cookie dough for bar cookies and layer cookies ...
How to Make Christmas Cookie Icing (AKA Royal Icing) ...
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As a seasoned baking enthusiast with years of hands-on experience in the culinary world, I've not only honed my skills in creating delectable cookies but also explored the science and art of preserving their freshness through freezing. My passion for baking extends beyond the ordinary, and I've delved into the nuances of freezing various types of cookies to ensure they maintain their quality and taste.
The provided article offers valuable insights into freezing cookies, covering a range of essential concepts. Let's break down the key components discussed:
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Types of Cookies that Freeze Best:
- Drop cookies
- Bar cookies
- Shortbread
- Sugar cookies
- Biscotti
These varieties have proven to withstand the freezing process, maintaining their texture and flavor upon thawing.
-
Cookies that Are Tricky to Freeze:
- Meringues: Prone to moisture absorption, leading to droplets on the surface.
- Cookies with thin, liquid batter
- Fried cookies
- Cake-like cookies
These types are less suitable for freezing due to potential texture and taste alterations.
-
Pre-Freezing Preparation:
- Allow cookies to cool completely before freezing to avoid condensation and sogginess.
-
Freezing Methods for Different Cookies:
- Bar cookies: Freeze in slabs and cut after thawing.
- Drop cookies: Freeze flat with waxed paper, plastic wrap, or parchment paper in between layers.
- Frosted, decorated, or coated cookies: Freeze before decorating, add icing and decorations after thawing.
- Jumbo cookies: Wrap individually in plastic wrap and freeze flat.
-
Considerations for Cookies with Chocolate Coatings:
- Be cautious of sugar bloom (white-colored haze) during thawing due to moisture collecting on the surface.
-
Containers for Freezing:
- Airtight containers (plastic or glass) with flat bottoms are recommended.
- Shallow, square, or rectangular containers are preferable.
- Waxed paper or parchment paper between layers prevents cookies from getting crushed.
- Freezer bags are suitable for bar cookies but may not prevent breakage.
-
Thawing Process:
- Remove cookies from containers and let them sit on a wire rack or tray at room temperature.
- Avoid condensation to prevent sogginess.
- For a fresh-baked taste, cookies can be reheated in a slow oven (250F) for 10 to 15 minutes.
-
Storage Duration:
- Baked cookies can be stored in the freezer for up to two months.
-
Additional Tips:
- Label containers or bags with the date for easy tracking.
By comprehensively addressing these concepts, the article equips readers with the knowledge needed to freeze cookies effectively and enjoy them later with minimal loss of quality.
