For cookies that are already baked, here’s how to freeze them successfully for up to two months. Be sure the cookies are completely cooled before freezing. Place the cookies into an airtight container lined with aluminum foil or plastic food wrap. For best results, wrap the cookies individually in plastic food wrap.
- Cool cookies completely after baking. Allow the cookies to cool on a cooling rack.
- Freeze cookies individually first. This is called flash freezing. …
- Place in freezer until cookie is frozen solid. This will probably only take an hour or so, depending on the cookie.
the good news: most cookies and cookie doughs freeze well because there is little to no water content in them. Water expands when it freezes and then contracts again when it is thawed. That expanding and contracting can ruin the texture of frozen food, but most cookie doughs will not have this problem.
Like a fridge, a freezer can also suck the moisture out of your food. When we freeze food, it loses moisture, and oxygen moves in to replace it, resulting in oxidation and dehydration—thus, freezer burn. They’ll still be edible, but it will make your food dry and tough, giving your cookies a “burned” taste.
We had far better results when we froze raw slices of the log, then baked those direct from the freezer. But with the drop cookies, we found the difference in freezing methods was negligible. Frozen portions of raw dough baked directly from the freezer and thawed fully cooked cookies were equally delicious.
Best Cookie Freezer Storage Container: Ziploc Freezer Gallon Bags. Okay, they’re not the fanciest, but Ziploc’s gallon-size freezer bags are the best choice when it comes to freezing cookies. The bags’ “Grip ‘n Seal” zip top keeps the freezer burn at bay and are flexible so they can squeeze into a packed freezer.
Make sure cookies cool completely before storing. Store them at room temperature in an air-tight container, like Tupperware. Store different flavors separately. Over time, strongly flavored cookies like molasses or mint will seep into other cookies, so if possible store each flavor in its own container.
Thawing Frozen Cookies
When you’re ready to thaw your baked cookies, let them sit at room temperature or heat them up in the oven for a couple of minutes. When it comes to thawing dough, baking the cookies an extra few minutes should do the trick to ensure they’re completely defrosted and ready to eat.
Chill the cookie dough balls in the refrigerator for 1 hour. Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have. Label the bag with the month and the baking temperature and place the bag in the freezer. Freeze cookie dough for up to 3 months.
Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.
Regular homemade cookies will last for 4-5 days when stored in an airtight container at room temperature and up to 9 months if stored in the freezer.
Thawed chocolate chip cookies should be eaten within two days for best results. They can be frozen for up to two months, but are best if eaten within 3-4 weeks.
After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.
When it comes to storing and freezing cookies, keep these tips in mind: Make sure cookies are cooled completely before storing. Metal tins keep cookies crisper and firmer than plastic containers. Store soft cookies like macaroons in a separate container from hard cookies like biscotti.
How do you defrost frozen baked goods?
Thaw in the refrigerator for at least six hours before serving. When ready to eat, thaw completely in the refrigerator before wrapping bread in foil and placing it into the oven, then heating the oven to 375 degrees and leaving the bread in for another 3 to 5 minutes after the oven reaches 375 degrees.