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You’ve been baking until you can’t bake anymore. You have holiday cookies cooling in every nook and cranny of your kitchen and you’ve got to find somewhere to put them all. I know there have been plenty of posts on holiday cookie storage; however, I think I have some tips and tricks up my sleeve that you might not have heard of before, so I hope I can help make sure you store those cookies somewhere other than your tummy!
Freezing
Keep in mind that drop cookie dough freezes very well before it has been baked. In fact, almost every drop cookie dough you can think of – chocolate chip, peanut butter, shortbread or sugar cookies – get better with a little (or a lot) of chill time before baking.
The method I use to freeze cookie dough is flash freezing. It’s basically the same method you would use to freeze berries or fresh vegetables – I line a baking tray with parchment paper, scoop out the individual dough balls onto the tray (no need to have 1″ spacers like you would if you were baking), and then place the tray in the freezer for 20 minutes to an hour. If you aren’t familiar with this method, check out Katie’s post on the process.
When I happen to remember the tray is there, I remove it from the freezer, and drop each dough ball into a gallon-sized freezer ziptop bag. One bag should hold 2-3 dozen dough balls, and that’s for large cookies. The bag will hold even more than that if the dough balls are smaller.
Most cookie doughs will last approximately 3 months in the freezer. Just be sure to date and label the package so you can get all that deliciousness baked up before expiration! I also label the bag with the temperature the cookies should be baked at, and the cooking time. That way, I don’t have to go searching out the recipe before I get my bake on.
Stay away from cookies that have a less dense or cakelike batter, as they won’t freeze well. When you go to bake your dough balls, you can bake them directly from the freezer. Just remember that they may need an extra minute or two in the oven on top of the recommended baking time.
This tip is also great for portion control. You can bake up one or two cookies at a time instead of two or three dozen – perfect for when you’re craving just a little something sweet after dinner.
But to swing it back around to holiday baking, what this really means is, you can start your Christmas baking in October if you want to. No more stress about trying to get all those cookies made in a few days.
Storage
Make sure that cookies have cooled completely before you try to store them. If they’re still warm when you try to put them in an airtight container, you’ll create condensation within the container and the result is a soggy cookie. Gross!
Freshly baked and cooled cookies can be frozen. Store them flat in a ziptop freezer bag, with layers of parchment paper between them. That will make it easy to separate them for serving, with minimal breakage. It also makes for more organized storing in the freezer. Cookies should thaw at room temperature outside of the bag for 10-15 minutes. If you’d like to reheat them, bake at 300F for about 5 minutes.
Think about the flavors of the different cookies you’ve baked before you store them. If you’ve made sugar cookies and mint chocolate chip cookies, you wouldn’t want to store them together. The mint will overpower the sugar cookies, and they’ll take on that flavor.
If you’re trying to store decorated cookies, make sure to layer them between wax or parchment paper after the decorating icing has completely hardened.
Bar cookies, like brownies or blondies, should always be baked before storing. They will freeze well, but should be frozen in the container they were baked in. Wrap the pan with a few layers of plastic wrap, then cover with freezer-safe foil, and label with the date. Defrost them at room temperature with plastic wrap and foil removed. If you’d like to warm them again, place in the oven at 300F for about 5 minutes.
Do you have any additional tips to add?
if i started baking the 19th 6 days before christmas would they be good if i left them in an airtight container or would they start to go bad i live in an apartment and need to make a bunch of cookie trays for friends family. would it be easier if i made the dough like a head of time and freezed the individual balls?
also i was to hold off and do all the baking on the 21st 4 days before chrismas would they hold up in airtight containers until christmas without freezing?
Hi, Alyssa! Freezing the dough is a great idea. I think the cookies would hold up in air tight containers for a few days just fine. I hope you had a great holiday season!
Just baked 10 dozen lemon cookies for an exchange on Friday. Today is Sunday. I will package them in little cardboard store-bought holiday boxes. Can I wrap then now in plastic wrap and put in boxes til Friday? Or must I store in containers and package last minute. Don’t really want to freeze them for a short time. They are crispy on the outside and chewy inside. Appreciate any suggestions.
Alice,
Even though it was a short amount of time, I still would have frozen the cookies until the night before you needed to give them out.
– Jamie
Do cookies with milk in the icing need refrigeration after they are cooked, such as the Italian cookie. Also do cookies that have been baked with a jam center need refrigeration? I would most likely freeze after I bake but I want to mail them eventually and I am not sure of food safety. Thanks for any advise you could give me.
Hi Debbie,
I wouldn’t try to mail cookies with frosting or jam center. Better to err on the side of caution.
– Jamie
I do a massive baking weekend for the holidays. Baking over 60 dozen cookies in one sitting. I am always struggling to come up with enough bowls/containers to store all of the cookies in to keep them fresh while waiting to make up my gift trays. In any event I have been on the hunt for the perfect container that will hold at least 10 doz cookies each. I can’t seem to find anything large enough for a reasonable price. I am not willing to pay Tupperware prices. I was considering buying storage totes but am worried about them not being food safe or the plastic smell leaching into my cookies. Please help with any input or advice. Also I don’t like food storage bags as the cookies don’t seem to hold up as well as containers with layers of wax paper between each layer.
Staci,
I don’t ever bake that many cookies at one time, so there’s not much input I can provide. I know that some cookie decorators swear by baking sheets and baking sheet racks that are on wheels. I know that sounds intense, but if you have the room to store it, I think that might be your best option.
All the best,
Jamie
I want to start baking Thanksgiving weekend, will sugar cookies and choc. chip cookies and oatmeal cookies store well until Xmas I will be making large quantity giving cookies as gifts.
I have in the past stored them in the large metal containers that you see around the holidays that popcorn comes in. Do you recommend this type of container? They work well since they are so large and have tight fitting lids.
Thanks
Sandy-
You might try freezing them to maintain the flavor and texture of the baked cookies. I would recommend an airtight container or wrapping the cookies in plastic wrap before storing them in the metal tins. I hope this helps.
-Jamie
What about cookies like macaroons? Do they freeze (and thaw) well? Or are these best made up right before the big day?
Macaroons freeze and thaw beautifully, Jodi.
– Jamie
Great tips and so helpful for this time of year!
This is what my holiday repertoire was missing. Thank you!!
Thank you so much!!! This is wonderful and eye opening. I had no idea and now I don’t have to throw things away I can portion control!!!!!!!! Woot!!!!
Great topic and suggestions–thanks so much!