Can baked cookies be frozen after baking and then thawed and remain fresh?

Question by carolmesa48: Can baked cookies be frozen after baking and then thawed and remain fresh?
I want to bake cookies as gifts for Christmas. Can I bake them now and then place in a zip lock bag and freeze. Then take them out and will they be fresh and safe for consumption?

Best answer:

Answer by Cally U
i would freeze the dough..then bake them closer to the day…the frozen baked cookies will not be as fresh or good!

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  1. C.M. C says:

    Carolmes, You asked a very simple question, and I will give you a very simple answer. No. But they will be safe for consumption. They will never taste the same as having them in your cookie jar or cookie tin.

  2. Joanne A. says:

    I buy extra packages of cookies at the grocery store and freeze them. I have never had a problem with them not turning out okay. But I have never frozen home baked cookies. How about trying a batch right now and see what happens.

    Do you have a recipe you want to try? If not, try these. They freeze well. Also think about fudge.

    Seven Layer Magic Bars:

    1/2 cup butter or margarine
    1 1/2 cups graham cracker crumbs
    1 14-oz. can sweetened condensed milk
    1 cup butterscotch flavored chips
    1 cup semi-sweet chocolate chips
    1 1/3 cups flaked coconut
    1 cup chopped pecans

    Preheat oven to 350°, (325° for glass dish). Line a 13×9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars.

    Store covered at room temperature.

    (these can be frozen)
    Fantasy Fudge recipe:

    3 cups sugar
    3/4 cup margarine
    2/3 cup evaporated milk
    1 each 12-oz. package semi-sweet chocolate chips
    1 each 7-oz. jar Kraft Marshmallow creme
    1 cup chopped nuts (optional)
    1 tablespoon vanilla

    Traditional method:
    Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
    Microwave method:
    Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

    Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

    The famous “ball” in a glass of water test:

    “Sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

    Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.”

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