How to freeze homemade cookies

When you freeze cookies and dough for your holiday baking, you can enjoy stress-free schedules. These come in handy during holiday periods when you need a lot of time for activities such as buy, travel, and celebrate. Our easy-to-follow steps on how to freeze cookies and cookie dough and bake later help you freeze and bake when you are in a time crunch.

1. What type of cookies to freeze?

You can freeze almost every type of cookies cutouts, slice-bake, biscotti, and drop cookies. Avoid freezing cookies such as meringues that are decorated, filled, or have a delicate structure. You should also avoid freezing cookies that are coated with chocolate. A chocolate-coated cookie tends to form a boom, which is a white-colored layer on the surface when you freeze it.

2. How to freeze cookies?

After you bake your cookies, allow them to cool completely in the room temperature. Place these cooled cookies in a single line on a baking sheet lined with parchment or wax paper. You can stack multiple layers of cookies provided they are separated by parchment or wax paper. Store the lined up cookies in a freezer friendly zip lock storage bag. Before you close the bag, squeeze out any extra air in the bag and place it in the freezer. You can also label these bags with a name and date when you have many different types of cookies to freeze.

Whenever you like to taste the cookie, grab the cookies from the freezer and place it outside the freezer for a while to get rid of the coldness in the cookies. Allow it to attain the room temperature before you eat. You can also heat the frozen cookies in a microwave in a 10-second interval. You need to avoid heating decorated cookies.

3. How to freeze a cookie dough?

It is preferable to freeze a cookie dough instead of freezing the baked cookies. Frozen cookie dough allows you to make fresh homemade soft cookies with a nice smell, any time you need it. You can place the baked cookies or roll or cut the cookie dough in paper sheets lined with wax and place them in the freezer. You need to freeze them for an hour or so until it becomes firm hard. You can then transfer the frozen unbaked cookies or cookie dough in an airtight container or storage bag and freeze it. You can label this cookie dough or cookies when you have many doughs that look similar. You can store cookies or cookie dough in the freezer for up to 6 months, provided they are wrapped and stored properly.

However, if you need to complete the entire task of baking cookies in one shot, you need to bake the cookies and freeze them.

6 mistakes to avoid when freezing cookie dough.

1. Freezing a wrong cookie dough.

You can freeze all types of cookie dough except thin and delicate cookies such as lace, Florentines, pizzelle. The doughs for these cookies have watery batters and do not freeze well, whether they are baked or unbaked. It is preferable to make fresh batters for these types of cookies.

2. Not freezing cookie dough in the right method.

Depending upon the kind of cookie dough, you need to follow a different method to freeze it.

Drop cookie doughs should be rolled into balls on a baking sheet and frozen until it is firm and transfer it to an airtight container or a freezer bag.

Slice and bake doughs should be rolled into logs, tightly wrapped in waxed sheets, and placed in the freezer.

Cut out doughs can be shaped into discs, layered one upon the other, and separated by wax sheets. You can place these stacked discs in a plastic wrap and transfer to an airtight container.

3. Freezing cookies rolled in granulated or powdered sugar.

Freezing cookies that are rolled in sugar or granules make the sugar to clump. It forms an unpleasant coating on the cookies and an eyesore. To prevent this, you can roll your cookies on powdered sugar right before you pick them to eat.

4. Not baking for additional time.

Though you can bake frozen balls of drop cookies, slice and bake and cutout cookie doughs need to be placed outside the room temperature for a short while before you bake. Colder doughs need more time to bake, and you need to allow it to bake for few more minutes than the suggested baking time. Warming the dough helps you to get better-baked cookies when you use cold doughs.

5. Not freezing doughs first.

You need to freeze your baked cookies or cookie dough until it is firm using a baking sheet wax before you transfer them to a freezer bag or an airtight container. Otherwise, it might end up in a block of stuck cookies or cookie dough when you grab them out.

6. Thawing baked cookies in the same frozen containers.

When you thaw the baked cookies in the same container, you froze them, the lingering condensation from the frozen containers deposits on cookies, and make them soggy. You need to take out frozen baked cookies containers to separate plates lined with paper towels and place them at room temperature.

These simple tips enable you to create great homemade cookies and give you a lot of time for other holiday activities. You can grab out your cookies any time you need a variety of cookies within minutes.

Thumbprint Cookies

Thumbprint cookies are a nice and decorative way to add color and flavor to any table.  Not only are they tasty and relatively easy to prepare, but I find them a handy way to use up the mini jam and jelly jars, which tend to arrive in the holiday food gift packages.  Using the mini jars of jams and jellies as filling in these cookies will create a variety of colors in each batch and put the mini jars of jams and jellies to immediate use. 

Of course, if you just want to make a batch of the cookies, there is nothing wrong with just using your favorite jam, which is likely setting in your refrigerator.

Thumbprint CookieIngredients      

Cookie Dough

  • 1 1/4 cups all-purpose flour
  • 1 large egg yolk
  • 1 stick unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unshifted powdered sugar
  • 1/3 cup white sugar
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon almond extract

Cookie Filling

  • 1/2 cup fruit jam, divided

Thumbprint CookieDirections

  • Preheat the oven to 325o F (165 o C).
  • Combine butter and powdered sugar together with a spatula until creamy.
  • Add and combine with a spatula, vanilla extract, almond extract, salt, and egg yolk.
  • Add flour and combine with a spatula until just combined.
  • Using a small scoop, portion dough into 1/2-ounce (I-tablespoon size) balls.
  • Roll balls in a plate of white sugar to coat; roll again between your palms.
  • Place cookie dough balls several inches apart on a silicone-lined baking sheet.
  • Flatten balls slightly with a small plate or smooth spatula.

To Make Jam Promament Cookies

  • For more jam-faced cookies, press your thumb into each cookie to make a wider, shallow, indentation in each cookie.
  • Fill the indentation with jam.
  • Gently Tap baking sheet against the counter to settle the let jam.
  • Bake on the center rack of the oven (about 15 minutes ) until the cookie tops are barely blonde and bottoms are slightly golden.
  • Let the cookies rest on pan for 5 minutes, then transfer the cookies to a wire rack to cool.

Simple Peanut Butter Cookies

Simple Peanut Butter Cookies
Simple Peanut Butter Cookies

Most people, especially children, love peanut butter cookies and why not? There are good source of protein and if you don’t have a lot of extras, their reasonably healthy. At this point, peanut butter cookie has been around the home kitchen for at least 120 years. Here’s a simple recipe, which can be cooked most any time and, especially, as holiday fair.

Ingredients for Peanut Butter Cookies

  • 1 cup peanut butter (chunky or smooth)
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla

Direction for Peanut Butter Cookies

  • Preheat oven to 350o F / 177o C / Gas Mark 4.
  • Line ungreased baking sheets with parchment paper.
  • Mix all ingredients well.
  • Form into one-inch balls.
  • Place balls 2 inches apart on lined baking sheet.
  • Mash each ball in a criss-cross pattern with a fork.
  • Bake for 8 to 10 minutes, or until edges start to brown.  Do not overcook; the cookies should still be soft when removed from the oven.

How To Store The Baked Peanut Butter Cookies?

  • Once cools to room temperature, store your peanut butter cookies in an airtight storage container and place in the refrigerator.

How Long Can The Peanut Butter Cookies be Stored?

  • Your peanut butter cookies will keep for at least two week in the refrigerator, assuming they aren’t eaten before for then.