Baked cookies will keep in the freezer for up to 3 or 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.
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.
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.
To thaw frozen cookies, take them out of the container in which they were stored and spread them out until they come to room temperature. From there, you can decorate them as needed, serve them, or, if necessary, refresh them in a 325º oven for 5 to 10 minutes.
With the sugar cookies—which are made by rolling the dough into a log, then slicing it into rounds—we found that freezing already-baked cookies left them dry and crumbly when thawed. We had far better results when we froze raw slices of the log, then baked those direct from the freezer.
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.
Although most baked cookies freeze with no problems, here are some that hold up especially well: Bar cookies. Sugar cookies, plain or decorated with icing or chocolate. Drop cookies, like oatmeal, chocolate chip or peanut butter cookies.
Simply cover platefuls of assorted cookies with plastic wrap or aluminum foil and pop into the freezer. Place unwrapped and unfrosted cookies in a 300°F oven for a few minutes to restore crispness. You can make your own freezer “vacuum pack.” Place cookies into a plastic zipper bag. Seal almost completely.
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.
Can biscotti be frozen?
It can be frozen if the slices are placed on a baking sheet and then put into the freezer. They can be stored in the freezer for about a month. If you think you might have leftover biscotti or bake biscotti batches and need to store some, biscotti can also be frozen as dough or half-baked biscotti.
To reheat the cookies this way, place them on sheets and bake them at 300 degrees for about five to ten minutes. If you enjoy a more doughy texture or are super short on time, warm the cookies in the microwave for 30 seconds and enjoy.
Defrosting frozen cookies is super easy. Just remove them from their plastic wrappings and place them on a plate on the kitchen counter. It may take several hours for the cookies to become soft. To speed things up, you can microwave each cookie for about 30 seconds on full power.
Freezing cookie dough is easy. … 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.
Freezing works best for cutout cookies, drop cookies and slice-and-bake cookies because the dough has a firm texture and can withstand more time in the freezer. Store it correctly and it’ll keep for up to three months.
Chunky cookies, like chocolate chip and oatmeal raisin, freeze best if you portion out the dough beforehand. Scoop out the dough just as if you were about to bake it, but then freeze it instead. … When ready to bake, thaw until pliable and continue with the recipe.
Most recipes recommend chilling cookie dough for several hours in the refrigerator, but the good news is that you can use your freezer in a pinch. … The taste and texture won’t be harmed at all, and in fact, most doughs, from pie crust to cookies of all kinds, freeze quite well.