Some specifics beyond the generic "store in an airtight container" is needed. For instance, do you layer, use cellophane, foil, wax paper, plastic bags, plastic storage containers, etc.? Also, does it make a difference based upon the type of cookie (e.g. soft and chewy, or hard and crunchy). Conversely, what is the best way to defrost them?
Around here, cookies never last long before they are all eaten. But if I were going to freeze cookies, I would put them on a baking sheet and then place it in the freezer so they would be individually frozen. As soon as they were frozen, I'd pack them in an airtight plastic bag and return them to the freezer.
We freeze cookies and other baked goods all the time. The cookie just get stacked in plastic containers and put in the freezer. If it is something that will stick together, the layers are divided by wax paper or parchment. No need to freeze anything on sheets indvidually. I do most of my Christmas baking in Oct and Nov and freeze it.
To defrost, I just take out what I need and thaw it at room temp.
If you're freezing a lot of cookies (say, for Xmas) go to your local pizza place and buy new pizza boxes (they'll be cheap - or if you're a regular customer, possibly even free). Line with waxed paper, then separate the layers of cookes with waxed papaer. You'll only get two or three layers into a pizza box, which is good to prevent squashage. Slip the box into a large plastic bag and freeze. These boxes stack easily and keep the cookies from getting mashed up. And keep the empties to re-use another time. I don't suggest making use of used pizza boxes because you can end up with pepperoni-scented shortbread cookies. I suspect some people would be ok with that, though.
I layer the cookies in tupperwares with a double layer of waxed paper in between each layer. On the front I label what's inside with the date. Masking tape works well because it peels right off. The tupperwares stack right up in the freezer.
I had a similar question, but I would prefer to freeze the dough.
I see Dorie Greenspan suggests rolling her chocolate cookie dough into a tube, wrapping w/ saran and chilling or freezing.
I'm wondering if I can freeze other doughs -- I want to make a different chocolate cookie, which calls for one egg if that matters -- and want to freeze dough so I can thaw and bake right before thanksgiving.
Freezing dough's the way to go. For choco-chip and sugar cookies, the tube/saran way is great. Just slice 'em like pillsbury cookies! For drop cookies, form into balls, freeze on cookie sheets and pop them in a zipper bag (I sometimes wrap in plastic, too, for longer storage. No prob freezing dough w/ eggs, either. Adam
I agree with the dough freezing idea. It doesn't take long to bake up the cookies and they taste much better and fresher. For doughs with mix ins, I prefer to scoop them into balls, freeze them and keep them double bagged in ziplocs in the freezer. Then I don't have to struggle to slice before baking. It works really well and is a really good way to be able to bake up cookies as I want them.
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