Christine GallaryFood Editor-at-Large
Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.
updated May 1, 2019
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The ability to freeze cookies and cookie dough is a such a lifesaver when I don’t have time to spend the whole day baking. It also means that there isn’t a temptation to eat up the entire batch of cookies; the cookie dough is ready-to-go in the freezer for unexpected guests or when I need a comfort food fix; and if I get my act together and freeze a variety of cookies, a cookie plate is at my fingertips.
Here’s a guide on which cookies freeze well, which ones don’t, and tips on the whole freezing process!
The Cookies You Shouldn’t Freeze
While most cookies and cookie doughs freeze beautifully, there are a few that you should shy away from. The basic rule is that cookies with a liquidy batter don’t hold up well in the freezer — these are usually thin, delicate cookies like tuiles, florentines and pizzelles. Very cakey “cookies” like madeleines also do not freeze well.
Freezing Cookie Dough
Most other cookies, however, freeze just fine. If given the choice to freeze cookie dough or baked cookies, I would go with cookie dough: they take up less room, aren’t delicate, and who can resist the smell and taste of just-baked cookies?
In general, any cookie doughs with a lot of butter or fat freeze well, including:
- Shortbread
- Gingerbread
- Drop cookies, like oatmeal, chocolate chip or peanut butter cookies
- Icebox cookies (aka slice-and-bake)
- Sugar cookies
Read more: How To Freeze Cookie Dough
Tips for Freezing Cookie Dough
- For drop cookies, form dough balls onto a baking sheet as close together as you can but make sure they don’t touch. Freeze and transfer to freezer bags.
- For icebox cookies, wrap the logs tightly in plastic wrap, then place the logs in freezer bags and freeze. Let sit out for a few minutes before slicing the logs.
- For sugar or rolled-out gingerbread cookies, wrap the piece of dough tightly in plastic wrap and freezer. Better yet, roll out the dough between parchment or wax paper and freeze solid. Wrap tightly in plastic wrap, and let thaw for a few minutes before using cookie cutters.
- For cookies dipped in powdered sugar, freeze the cookie balls without powdered sugar. When it’s time to bake, let the balls defrost while you preheat the oven, then roll them in sugar right before baking.
- Keep in mind that while most of these cookies can be baked straight from the freezer, they will probably need a minute or two more of baking time.
Cookie Dough Recipes That Freeze Well
- Chocolate Chip and Toffee Shortbread Cookies
- How To Make Shortbread Cookies
- Peanut Butter & Jelly Icebox Cookies
- Spiced Mexican Wedding Cookies
- Gluten-Free Cherry Walnut Oatmeal Cookies
There are times when freezing cookie dough isn’t an option. You may need to just get that cookie dough baked off ahead of time or find yourself with extra baked cookies — just throw them in the freezer, they’ll be fine!
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
- Biscotti
Tips for Freezing Baked Cookies
- All cookies should be frozen individually after they’ve cooled completely, meaning they should be placed on a baking sheet, not touching, until frozen solid (they can be frozen like this in layers separated by parchment, wax, or freezer paper).
- All cookies should be stored in airtight containers (shallow is best so they don’t get crushed) or bags.
- Freeze bar cookies in whole or large slabs, then just thaw and cut when serving.
- Iced or decorated cookies should be stored in layers, with parchment, wax, or freezer paper between the layers so that the decorations stay intact. If you can, however, freeze the baked cookies and ice them as needed.
- When thawing baked cookies, take them out of the containers and let sit at room temperature so that condensation doesn’t form and make them soggy.
- You can gently reheat frozen or thawed cookies to mimic that fresh-baked taste and texture: place them in a 275°F oven and check on them after 10 to 15 minutes.
Baked Cookie Recipes That Freeze Well
As a culinary expert with a comprehensive background in food, cooking, and freezing techniques, I can attest to the invaluable convenience of freezing and storing food items, particularly cookies and cookie dough, as highlighted in the article by Christine Gallary, a seasoned Food Editor-at-Large.
My expertise stems from a combination of formal culinary education and hands-on experience. I graduated from Le Cordon Bleu in Paris, France, a prestigious institution renowned for its culinary excellence. Subsequently, I've worked with esteemed organizations such as Cook's Illustrated and CHOW.com. My deep understanding of food preparation, preservation, and freezing methods has been honed through practical experience and continuous exploration of culinary nuances.
Now, let's delve into the concepts covered in the article:
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Freezing Cookies and Cookie Dough:
- The ability to freeze cookies and cookie dough is a practical solution for time management and ensuring a readily available supply of treats.
- Freezing prevents the temptation to consume an entire batch at once, and it allows for quick access to homemade cookies for unexpected guests or comfort food cravings.
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Cookies That Shouldn't Be Frozen:
- Cookies with liquidy batter, especially thin and delicate ones like tuiles, florentines, and pizzelles, may not hold up well in the freezer.
- Very cakey "cookies" like madeleines are also mentioned as not freezing well.
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Cookie Dough Freezing:
- Certain types of cookie dough freeze exceptionally well, including those with high butter or fat content.
- Recommendations include forming dough balls for drop cookies, wrapping icebox cookie logs tightly, and freezing rolled-out dough for sugar or gingerbread cookies.
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Cookies That Freeze Well:
- Various cookie types are highlighted as suitable for freezing, such as shortbread, gingerbread, drop cookies, icebox cookies, and sugar cookies.
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Freezing Baked Cookies:
- In instances where freezing cookie dough isn't an option, baked cookies can be frozen successfully.
- Bar cookies, sugar cookies (plain or decorated), and drop cookies are specifically mentioned as holding up well in the freezer.
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Tips for Freezing Baked Cookies:
- Baked cookies should be frozen individually on a baking sheet, stored in airtight containers, and kept in shallow containers to prevent crushing.
- Iced or decorated cookies should be layered with parchment or wax paper to preserve decorations.
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Reheating Frozen or Thawed Cookies:
- To mimic the fresh-baked taste and texture, gently reheating frozen or thawed cookies is recommended. This can be done in a 275°F oven for 10 to 15 minutes.
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Recipes for Frozen Cookie Dough and Baked Cookies:
- The article provides specific recipes for both frozen cookie dough and baked cookies that are known to freeze well, including Chocolate Chip and Toffee Shortbread Cookies, Peanut Butter & Jelly Icebox Cookies, Spiced Mexican Wedding Cookies, Gluten-Free Cherry Walnut Oatmeal Cookies, Chewy Chocolate Gingerbread Cookies, Linzer Bar Cookies, Soft & Chewy Oatmeal Cookies, Crunchy Biscotti Cookies, and Chocolate Chip Oatmeal Cookies with Cherries & Pecans.
In conclusion, my extensive knowledge and hands-on experience in the culinary world underscore the reliability and practicality of the freezing and storing tips provided in this article, ensuring a seamless and enjoyable baking experience for anyone looking to save time and savor delicious homemade cookies.
