With Christmas coming to an end, you may have extra cookies laying around, too much extra. Is that even a thing? Learn how to freeze cookies properly so you can enjoy them at a later date when your craving hits!
So let’s be real, can you ever have too many cookies? Is that even a thing? Haha, some may think not. But I know the feeling of not wanting to waste cookies but also not wanting to eat so many that I feel physically sick to my stomach, or my jeans feel too tight! And, with the holidays, we all know that can easily happen!
So, if you just have too many cookies and you want to save some for a later date, then I’m going to show you how to freeze cookies properly! This is also good information if you’re baking for holiday gifts next year or a big event like a party or wedding where you have to make things ahead of time in order to physically do it.
I owned a bake shop for over ten years, so I know a thing or two about planning ahead, baking cookies, and not wanting to waste a single one! So, let’s dive into how to freeze cookies properly so you can make the most of your time and ingredients.
How to Freeze Cookies Properly
The main thing to keep in mind when freezing cookies properly, is that the cookies need to be kept airtight. This is the most important thing when freezing cookies so they will actually stay fresh. But, there's a couple steps to do before you place them in an airtight container!
Also, be sure that you are only freezing cookies that will freeze well. There are some types of cookies that freeze well, and when thawed taste like you just baked them! These cookies include soft and chewy cookies, shortbreads, sandwich cookies, and biscotti. And there are some types of cookies that don't freeze well because of their texture. This is basically anything with meringue, such as French macarons, meringues, or coconut macaroons.
Types of Cookies That Freeze Well
Soft & Chewy Cookies
Types of Cookies That Don't Freeze Well
Step 1: Freeze Cookies Before Packaging
The first step is to freeze cookies before packaging. This is something that gets overlooked by many people. As you think you just need to package up cookies and put them in the freezer. But the key to freezing cookies properly is actually freezing them before packaging. So what does this mean exactly?
I put all the cookies I want to freeze onto a baking sheet. Just do one layer, meaning only cookies that touch the baking sheet and don’t stack any on top of one another. Then, place the whole baking sheet in the freezer for about 15 to 30 minutes. This doesn’t take long, but what this does is it freezes each cookie individually before you package them up.
Why is this important? Great question! This is important because it allows each cookie to solidify on its own. Meaning, if it’s studded with chocolate chips, the chocolate will harden. If it’s topped with icing, then the icing will harden. If it’s a sandwich cookie filled with frosting, then the frosting on the sides will harden and won’t squish out.
This is important when you package the cookies, so soft and chewy cookies won’t squish into each other when stacked. Iced cookies won’t mold into one giant stack. And frosting won’t squish out the sides and stick to other cookies when the weight of cookies are stacked up on each other.
Step 2: Separate with Parchment If Needed
If you have cookies with icing or frosting on top, then these cookies need to be separated with a piece of parchment paper before packaging. Since they are already frozen, then it’s easy to stack cookies with parchment paper between them as the icing won’t stick to the parchment paper like it would if they were freshly frosted.
If you freeze cookies with icing on top and just stack them on top of each other, you’ll have a big stack of frozen cookies that you’ll have to thaw in order to get one off the stack. This is because the icing can stick to the cookie above or below it.
I cut small squares of parchment paper and place them between each frosted cookie. You just need a small piece of parchment paper so when the cookies sit on top of each other or next to each other that the frosting won’t stick to the bottom of the cookie on top of it.
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Step 3: Package Cookies in an Airtight Container
Once you have pre-frozen your cookies, and cut parchment paper if you have iced cookies, now it’s time to package them to live in the freezer. Cookies need to be packaged in an airtight container so they stay fresh.
You can do this using a Tupperware or using a large freezer zip bag. I usually use a Tupperware, and the Tupperware that I use I have linked here. This size works incredibly well for the size cookies I usually make!
I put the cookies on their sides (because they are already frozen, they don’t break when I do this!). This keeps them barely touching each other and that makes them stay looking picture perfect. This is only important if I’m freezing cookies to shoot later or bring to a party! If I’m just freezing to eat later, then I don’t worry about this too much and if I don’t have Tupperware clean then a freezer zip bag will work just fine!
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Make sure to check out my Chewy Oatmeal Raisin Cookies recipe, which I'm sure you'll love too!