For cookies that are already baked, here’s how to freeze them successfully for up to two months. Be sure the cookies are completely cooled before freezing. Place the cookies into an airtight container lined with aluminum foil or plastic food wrap. For best results, wrap the cookies individually in plastic food wrap.
The good news: most cookies and cookie doughs freeze well because there is little to no water content in them. Water expands when it freezes and then contracts again when it is thawed. That expanding and contracting can ruin the texture of frozen food, but most cookie doughs will not have this problem.
Defrosting frozen cookies is super easy. Just remove them from their plastic wrappings and place them on a plate on the kitchen counter. It may take several hours for the cookies to become soft. To speed things up, you can microwave each cookie for about 30 seconds on full power.
Frosted and unfrosted cookies also fall in this category, although we always recommend freezing cookies unfrosted and waiting until ready to serve to frost, if possible. If you’re making a more delicate cookie, such as wafers or meringues, you’ll want to eat those fresh and avoid the freezer altogether.
All cookies should be stored in airtight containers (shallow is best so they don’t get crushed) or bags. … 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.
After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.
Do you have leftover cookies? … Lay the cookies out in a single layer, not touching, and cover it with plastic wrap. Then freeze the baking sheet for at least 4 hours (overnight if you can). Once the cookies are frozen, you can stack them in a gallon-sized Ziploc freezer bag.
To reheat the cookies this way, place them on sheets and bake them at 300 degrees for about five to ten minutes. If you enjoy a more doughy texture or are super short on time, warm the cookies in the microwave for 30 seconds and enjoy.
Layering—Cover the bottom of the container with cookies. Place a sheet of wax or parchment paper on top. Then add another layer of cookies, followed by parchment paper. Plastic Wrap—Preventing freezer burn is all about keeping the air out.
In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.
Simply cover platefuls of assorted cookies with plastic wrap or aluminum foil and pop into the freezer. Place unwrapped and unfrosted cookies in a 300°F oven for a few minutes to restore crispness. You can make your own freezer “vacuum pack.” Place cookies into a plastic zipper bag. Seal almost completely.
Dry cookies, like shortbread cookies, gingersnaps, and Danish butter cookies, will stay fresher for longer because they have very little moisture.
Can biscotti be frozen?
It can be frozen if the slices are placed on a baking sheet and then put into the freezer. They can be stored in the freezer for about a month. If you think you might have leftover biscotti or bake biscotti batches and need to store some, biscotti can also be frozen as dough or half-baked biscotti.