I freeze a lot of cookies for the holidays. Most bar cookies, drop cookies, cookie press cookies, sugar cookies* and ginger bread cookies* freeze well. Cookies that are cut out cookies * need to be packed well so that delicate tips don't break. Make sure they are in air tight containers. I do not freeze macaroons or meringues. I have had hit or miss luck with freezing brownies.

I freeze them all the time, too, much to the chagrin of DD. She can't quite comprehend that you have to take them out of the freezer and let them thaw, or microwave them, before eating. That last ones I froze were rugelach, choc chip and oatmeal raisin from Costco - had them leftover from a gathering. I double-bagged them in Ziploc freezer bags and they are just fine.

I'm probably in the minority here, but I freeze everything I make for Christmas platters. I make buckeyes, peppermint bark, wedding cookies, chocolate dipped pretzels, toffee, shortbread, 7 layer bars, biscotti, peanut clusters and peanut brittle. I've never had any problems with any of these. The only trouble I've had is with a very soft cookie, like pumpkin cookies. I usually start a few weeks before Christmas and freeze as I go. No way could I do everything at the last minute!

Tracey

Kathy, I was wondering the same thing. Last year, I made and froze chocolate chip cookes for the first time. I didn't like the texture at all! But I'm thinking that it just might be that type of cookie.. I don't know!

I was contemplating making the cookie doughs and freezing them, then baking them 2 days before xmas. But I'm in the mood to bake!!! lol

For those of you that freeze sugar cookies, are they still crisp after thawing?

I'm a soft cookie person, not a crisp cookie person (I do love a good ginger snap, but I've never made them.) Soft cookies are fine to freeze.

I've had very good luck freezing cookies. There are a few types that wouldn't freeze well, but most do.

I freeze crisp cookies and they do stay crisp. I've also frozen all kinds of bar cookies, rugelach, filled cookies. I can't speak to soft cakelike cookies because I generally don't make those. The cookies that do best are butter cookies, like shortbread, but they also keep well at room temperature.

The important things, if you're freezing baked cookies are 1) Make sure they are thoroughly cooled. 2) Don't mix cookies in the container because the flavors will mingle and the crisp cookies will soften if they are packed with moist ones. 3) Make sure the container is as airtight as possible. I like cookie tins, which I line with wax paper. I also put wax paper between layers of cookies.

Cookies will keep a long time in the freezer but six weeks is probably the limit for optimal quality. If the container isn't quite airtight, cookies will stale and may pick up "off" flavors.

Carol

I came across this info from a Food Network pastry chef.

If you are freezing baked cookies, keep in mind that the larger the quantity of sugar in the cookies, the less it is that they will freeze. Sugar turns to liquid in the freezer.

Boy oh boy do I disagree with that! Sugar does not turn to liquid in the freezer. Sugar will absorb moisture from the moist air in a refrigerator, but it does not turn to liquid in the freezer.
I have successfully frozen toffee and fudge and I always have cookies, iced brownies and other bars in the freezer at church....they are fine as long as they are wrapped closely...that is if you don't leave a lot of air space in the package around the cookie.
Linda C

I freeze just about all my cookies for Christmas trays-- if it's a bar cookie the thing goes in whole & I cut into bars once thawed; if it's a cookie that's rolled in conf sugar or crushed nuts etc ,I do that step once thawed. I don't freeze meringues.I don't freeze short-breads ( only cause I don't like texture once thawed)-- I also freeze alot of my cookies in dough form.

Diane

I came across this info from a Food Network pastry chef.
If you are freezing baked cookies, keep in mind that the larger the quantity of sugar in the cookies, the less it is that they will freeze. Sugar turns to liquid in the freezer.

Lindac, that's true what you said. I've frozen fudge with no problems and that's all sugar! So I wonder what that pastry chef is talking about??