Cookies are a great treat to make ahead and freeze - the higher the butter content, the better baked things freeze. Before peak times - holidays and celebrations especially - set aside some time to bake your favourites.
Baking in batches over a few weekends is less overwhelming and by the end, you'll have a nice variety of cookies waiting in your freezer for those times when you need a last-minute platter, hostess gift...or midnight snack!
Follow these steps for successful cookie-freezing:
- Bake your cookies as directed in the recipe and let them cool completely. It's best to freeze them as soon as possible after they've cooled.
- Lay the cookies in a sturdy, air-tight container in single layers separated by wax or parchment paper.
- If there is extra space left in the container, fill it with crumpled wax or parchment paper to prevent ice crystals from forming and the cookies from bouncing around.
- Label your container with the name of the cookie and the date they were frozen and make sure your container is properly sealed. If the container is not completely air-tight, wrap it in plastic wrap to seal it well, before labeling.
- If your frozen cookies require an additional step after you take them out of the freezer - such as the Shortbread Cookie Cut-Outs that need to be decorated after - be sure to include those instructions on the label.
- Most cookies will last up to 1 month in the freezer, unless the recipe specifies otherwise. After this time, their flavour can start to decline.
- When you're ready to serve your cookies, take them out of the freezer 4 - 6 hours before serving and let them defrost in the container at room temperature before unwrapping.
Stock your freezer with any of these delicious cookies for an assortment of treats - anytime!
