Cookies and Cookie Dough
by Rachel Paxton
Description: How to freeze baked cookies and cookie dough.
If you're looking ahead to the holiday season and wondering how you're going
to get all your baking done, consider freezing your cookie dough or fresh
baked cookies ahead of time. When the holidays get closer you can get that
last bit of shopping done or last present made instead of spending all your
time in the kitchen.
FREEZING COOKIE DOUGH
Cookie dough will freeze well for 4 to 6 weeks. Rolls of dough should be
sealed tightly in plastic wrap (chill in refrigerator first before freezing).
Other kinds of dough should be stored in airtight containers. Drop cookies
(unbaked) may be frozen on cookie sheets and transferred to freezer bags.
Let stand at room temperature for about 30 minutes before baking.
Don't try to freeze soft meringue-type cookie dough. Chocolate chip, brownies,
peanut butter, and sugar cookie dough (or anything similar) freezes well.
Let the dough defrost in the refrigerator (about 2-3 hours). Make sure to
label the container with the date and type of cookie dough.
FREEZING BAKED COOKIES
Almost any baked cookie freezes well. Let cookies completely cool before
freezing. Wrap cookies individually in plastic wrap then store them in a
ziploc freezer bag or storage tin (coffee cans or holiday tins work great).
You can also just layer the cookies between layers of waxed paper in the
container, but the individually wrapped ones will store longer.
Freeze frosted cookies uncovered first until they are firm. Then pack them
in airtight container lined with plastic wrap or foil. Make sure to label
the container with the date and type of cookies. Unfrosted cookies can be
frozen up to 6-12 months (frosted, about 3 months). Frozen cookies thaw in
about 10 minutes at room temperature (if you can wait that long). If cookies
should be crisp when thawed, remove them from the container before thawing.
1 c. sugar
3/4 c. butter
3 c. flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. molasses
In a large bowl, cream sugar and butter. Add eggs. Stir in flour, baking
soda, ginger, cinnamon, and cloves. Add molasses, stirring well. Refrigerate
dough for an hour or two to chill. Preheat oven to 350 degrees. Roll dough
into 1-inch balls. Roll each ball in a little sugar and place 2 inches apart
on an ungreased cookie sheet. Bake for 10 minutes.
1 c. butter
1 1/2 c. sugar
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
In a large bowl, cream together butter, sugar, and eggs. Stir in flour, cream
of tartar, baking soda, and salt. Refrigerate dough for an hour or two to
chill. Preheat oven to 350 degrees. Roll the dough into 1-inch balls. Roll
each ball in a mixture of cinnamon and sugar. Place 2 inches apart on an
ungreased cookie sheet. Bake for 10 to 12 minutes.
Peanut Butter Crackles
1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. peanut butter
Chocolate kisses or stars
Mix flour, baking soda, and salt. Mix together butter, peanut butter, and
sugar. Beat in egg and vanilla. Stir in flour mixture. Shape dough into 1-inch
balls. Roll in sugar and place on a greased cookie sheet. Bake at 375 degrees
for 12 minutes. Remove from oven and press chocolate kisses firmly into cookie.
Rachel Paxton is a freelance writer and mom who is the author of What's for
Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas.
For more recipes, gardening, organizing tips, home decorating, holiday hints,
and more, visit Creative Homemaking at