5 Important Things to Know About Freezing Cookies
Whether you’re getting a head start on holiday baking or have more cookies than you know what to do with, remember that your freezer is your number-one ally. From mounds of cookie dough to baked cookies, here are five important things to know about freezing cookies.
1. Avoid freezing cookie dough with a liquidy batter.
While most types of cookie dough freeze wonderfully, some doughs work better than others. As a rule of thumb, liquidy batters that make thin, delicate cookies (like tuiles, florentines, and pizzelles) or cakey cookies like madeleines don’t hold up well in the freezer.
2. There are three methods for freezing cookie dough.
When it comes to freezing cookie dough, there are three different methods, and the one to use depends on the type of cookies you plan to make. To narrow it down, we divide cookies into three main categories: drop cookies, icebox cookies, and cut-out cookies.
- Drop cookies: Portion out chunky cookie dough, like chocolate chip and oatmeal, and freeze on a baking sheet, then store in a freezer bag.
- Icebox cookies: Press dough, like shortbread and sandies into logs, then wrap in wax paper, and freeze in a zip-top bag.
- Cut-out cookies: Shape sugar cookie dough into a disc, as you would with pie crust, wrap in plastic, and freeze in a zip-top bag.
Learn more: How To Freeze Cookie Dough
3. Drop cookies can be baked straight from the freezer.
If you’re working with drop cookies, like chocolate chip or peanut butter, that have already been portioned out, the dough can go straight from the freezer to the oven. Just add an extra minute or two to the total bake time.
4. Use parchment paper to separate layers when freezing baked cookies.
When freezing already-baked cookies, use a piece of parchment or wax paper to separate the layers to prevent cookies from sticking together. This is especially important with decorated cookies.
5. Thaw frozen cookies at room temperature (or in the oven).
Soggy cookies are nobody’s friend. Be sure it doesn’t happen to you by thawing frozen cookies at room temperature to avoid condensation buildup. Or better yet, gently reheat frozen cookies in a 275°F oven for 10 to 15 minutes.