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What's the best way to seal cookies for the freezer?

Bumblebeez SC Zone 7

17 years ago

Other than a food saver. Becuase I don't have one. I am finding that just Tupperware might give a freezer taste after several weeks. I wondering if there are some tricks of the cookie trade that I'm missing out on.

Otherwise I was thinking freezer Ziploc bags inside a Tupperware container.

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Comments (6)

lindac
17 years ago
I stack and wrap with saran....then foil and put all into a zip lock....but if I think they may get "beat around" I put them into a tupper rather than a zip lock bag.
The clue is to wrap close and wrap air tight.
deborah_ps
17 years ago
I've been using quite a lot of good old fashioned waxed paper, wrapping bread, cookies, crepes etc. with it and then into the zip lock bag. I find wax paper "soaks" up any moisture protecting the food from sogginess. Also I insert a straw partway into the ziplock, and suck all of the air out, making my own air free food saver.
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readinglady
17 years ago
I use wax paper inside cookie tins. They seem to work the best for me.

I use the metallic platinum rectangular tins at the link in a large size for cookies and in a smaller size for candy.

Carol

Here is a link that might be useful: Rectangular Cookie Tins
Bumblebeez SC Zone 7
Original Author
17 years ago
Thank you for your ideas. These are all very helpful to me.
Carol, why do you use those tins? Is it just for storage or are they gifts? Do you think a plastic food container -glade ware etc. does as good of a job? I have lots of tins but I haven't been using them in the freezer.

I can see incorporating all these ideas depending on the cookie shape: wrapping in plastic wrap and aluminum foil, straw in the freezer bag, lots of waxed paper.
dixiedog_2007
17 years ago
I do like Deborah and use a straw to suck the air out of the ziplocks and have had very good luck doing it that way.
readinglady
17 years ago
I don't have any "scientific" reason for the tins. I used to use Tupperware and Rubbermaid. But I started using tins after a conversation some years ago with the owner of House on the Hill about springerle and speculaas. She was convinced tins result in a better flavor for those traditional cookies, whether stored at room temp or in the freezer.

I do have to say I like tins better, especially for delicate and iced cookes, but I still use the plastic when I've run out of the tins.

Practically speaking, there's no transfer of flavor and no moisture. They're square, so they store nicely on the shelf and in the freezer. But you know, I think a lot of these things are just personal preference (or maybe a quirk).

I don't "gift" in these tins. I tend to use boxes with cellophane windows or plain flat boxes (like shirt boxes) for gifting. And plates of course, with colored or printed cellophane wrap and ribbons. The standards.

Carol

Here is a link that might be useful: House on the Hill

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