What is the best way to freeze cookies? Are there some cookies that should not be frozen?

Question by Katie M: What is the best way to freeze cookies? Are there some cookies that should not be frozen?
I am planning on making shortbread cookies, and want them to be fresh for a party about 5 days from when I make them.

Best answer:

Answer by Irina C
manual defrost freezer will keep your cookies longer than the frost free type – the defrost cycle thaws small/delicate items and then re-freezes them causing ice build up.

You can freeze cookies longer, but I have found that this guideline works the best, especially if you have a self-defrosting freezer. Crisp cookies, the ones with loads of butter and sugar, freeze better than soft cookies. Bars and brownies are an exception to this rule since they freeze extremely well. The only cookies that won’t survive very well are those with fresh fruit fillings, but jam ones are fine.
Don’t pre-pack ‘cookie assortments’ — only freeze like cookies (by recipe or crispiness) together in one container and then combine them at serving time.

Cool the baked cookies completely before freezing.
Separate cookies by recipe, but if you can’t, separate the crispy cookies from the soft ones for storage.
Use airtight containers; don’t use cardboard containers because they pick up freezer odors.
First put a piece of waxed paper or foil in the bottom of the container. Then, place the cookies so they aren’t touching and separate the layers with waxed paper or foil to protect. Seal tightly.
Thaw cookies in their original container at room temperature so that condensation forms on the wrapping, not on the cookie.
FREEZING UNBAKED COOKIE DOUGH TIPS:

In general, I have found that butter-based cookie dough, such as chocolate chip, sugar, icebox cookies and brownies, freeze the best. (I freeze the brownie dough right in its baking pan).
With the exception of meringue based cookies or those with very thin batters, I freeze cookie dough all of the time, and it lasts for 4 weeks. They also keep well in the refrigerator for 3 days.

Freeze all dough in a heavy-weight plastic bag to prevent dough from absorbing freezer odors. I don’t even bother thawing my dough because I have found that frozen cookie dough will not to flatten as easily when baked, especially a problem for chocolate chip cookies. But, if you choose to, defrost in refrigerator prior to baking.

For cookies, such as sugar and butter cookies, before freezing, I first divide dough into small sections (to allow for quicker defrosting) and form each into a log. Then, I double wrap it with plastic wrap to prevent freezer odors. When I am ready to use the dough, I simply slice off the dough about 1/4 inch thick (thinner for crispier cookies) with an electric or a really sharp knife, so it won’t pull through the dough.

I now weigh my cookie dough for the most evenly-sized cookies. Take out your kitchen scale. 1-oz cookie dough works well. 1/2-ounce is good for smaller cookies!
For drop cookie dough, freeze it in an airtight container. If I have the time, I drop the actual cookie dough in spoonfuls or a cookie scoop to portion balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about an hour, or until the dough balls are frozen. Then place them into a resealable plastic freezer bag. When you want fresh-baked cookies, all you have to do is bake the frozen dough balls without thawing, at the usual temperature, adding a few minutes to the baking time.

For cookies that require rolling, I freeze the dough in a flattened disk, so its easy to roll out when thawed. Or, if I have the time, I precut the cookies and place them on cookie sheets to harden. After that, I double wrap the shapes and place them in an airtight container in layers with waxed paper placed in between them (just like frozen ravioli). No need to thaw before baking.

Yum! I am getting in the mood for cookie mania !! Look up some Cookie Recipes and let’s get started !!
Go to Cookies 101

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  1. justme says:

    I do this every year around Christmas. I let the cookies cool completely then i wrap them in tin foil in a row (stacked on top of each other) I then place them in an empty coffee can, put the cover on and freeze them. It is nice and neat and takes up little room in the freezer. i pull them out in the morning and they are usually read to go in the afternoon. If you want to give them as gifts just decorate the can with paper or what ever unique way you think of.

  2. aunty m says:

    JUST FREEZE THEM ON TRAYS,WITH GREASEPROOF PAPER OVER THEM.BRFORE YOU BAKE THEM. YOU CAN STORE THEM IN A TIN ONCE YOU HAVE BAKED THEM,THEY KEEP FRESH FOR WEEKS, OR IF YOU PREFER YOU CAN POP THEM BACK IN THE OVEN FOR A FEW MINS TO GIVE THEM THE JUST BAKED TASTE.

  3. iram_aziz says:

    The Complete Cookie Storage Guide

    http://www.baking911.com/cookies/storage.htm

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