found this site and hope it helps!

one thing mother and i did was to make one day baking day. we'd start with the "lightest" cookies (like sugar) and continue on to the "dark" (like spice, or bars) without having to clean the beaters, ect, everytime...

the only thing i'd recommend is to do ALL nut based batters last, in case of peanut and nut allergies...and don't forget to include that info to families with small children.

Here is a link that might be useful: http://www.christmas-cookies.com/bakingtips/freezingcookies.php

I learned that you cannot store highly flavored cookies with other cookies. I make springerles with anise seed, and that anise will flavor everything else it is stored with. Also peppermint can do this.

Throughout November, I look for sales on flour, sugar, butter, choc, nuts, etc. and buy in bulk.

Over Thanksgiving weekend, I begin to make most of my doughs; make balls/rolls and then wrap them in waxed paper before you put them into separate plastic storage bags. (Make sure to take out as much air as you can from the bags.) Then freeze the dough!

Over the week before the holidays, I'll take one of the cookie recipes out of the freezer before I leave for work and place in the fridge. That way, after dinner, I'm ready to bake the batch and place into cookie tins.

I do this almost every night until I get them all finished. Preparing the doughs ahead of time gives you the ability to bake fresh.

Hope this helps you.
Enjoy!
Dee

If you seal your cookies really well before freezing, they should thaw and still be yummy.

Wow would you look at that, there's a website for everything.

Thanks, these are great tips. I like the idea of freezing the dough ahead of time and baking what I want when I want.

Dee, I haven't completely decided on which cookies I'll make, but I'll keep your tip in mind. I think I used to make a snow-ball type cookie that was anise flavored.

Oh yeah, does anybody like Rum Balls? My grandmother used to always make these when I was a kid. Funny enough I LOVED them. My dad hated them. They are such a unique "cookie" I was just curious if anyone else liked them or if you had a "traditional" cookie that might raise some eyebrows.

Barb, I think that is exactly what my problem has been. I just tossed them into zip-locks. Lots of people bake big batches of cookies, somebody had to know a better way.

When my kids were pre-teen and teenagers they would always find the cookies no matter where I hid them. I would spend most of December baking and rebaking. I finally found a way to win. Even though the kids are all gone I still follow this method because it makes life so much easier. I spend a whole day just making batters. I drop teaspoonful of dough on a cookie sheet just as one would if they were actually baking them. Freeze and then put in a zip lock bag. When I want to make up a plate of assorted cookies I just take out as many as I need from each bag place on cookie sheet and bake according to directions. Some need to be flattened as in peanut butter cookies. This way you can always have fresh cookies and it is so much easier because there's no mess involved. I can have a platter full of assorted cookies in 45 min or so.

I give out cookies and bars and date nut bread as gifts too every year and I find that if I froze the the cookies they didn't turn out as good when baked so now I slot myself a few days before Christmas and bake up a storm. I make over 12 different varieties. The date nut bread freezes well after baking but I still prefer to give it fresh.

Thank you for reminding me that I have to go out soon and start picking up baking goods as they go on sale especially butter. I can freeze the unsalted butter until I need it.

Anne

Don't just freeze a lump of dough. Shape the cookies and then freeze. For example, for sugar cookies, I roll them out, freeze on wax paper, then put in bags or containers and freeze. Then you just have to bake them. For chocolate chip cookies, drop them onto wax paper and freeze, then once frozen, put them into freezer bags. Then you can do your last minute baking with no fuss.

Great ideas, all! Here's a nitty-gritty question: when you freeze individual unbaked cookies, do they stick together either when they were tossed in the freezer or as they are thawing? Also, what do you think is the best container for the frozen (unbaked) cookies-- plastic bags or containers?

You freeze the cookies on wax paper, without them touching each other. Once they're frozen, you can stack them or toss them into bags and they won't "smoosh" together. Separate them when taking them out of the freezer, and put them onto cookie sheets to bake. Actually, I take most of them right from the freezer to the oven. I prefer to put them in bags, once they are frozen solid.

Thank you, susan on. Ok, one more question: how do you adjust the baking time for frozen cookies? I'd like to try doing this but obviously haven't got a clue!

dani a friend brought some burbon balls in to WORK! i've never had anything so potent! good thing they didn't have breath-a-lizer way back then, lol....

what i do make and people are shocked cause it's not your normal turn up your nose fruit cake...take a cranberry quick bread mix, make according to directions...in the batter add the sweeter types of candied fruit and raisins...(pineapple cherries raisins nuts) i drop into mini muffin pans...just enough to enjoy...oh you can sub a bit of brandy for liquid....

Hey SJ you hijacker! JUST KIDDING!

Susan, they are potent aren't they. I remember having them when I was older and wondering why my mom ever let me eat them at my Grandmas. Then it occurred to me 'maybe she didn't know' hmmmmmm. :o) And she thought I was just being a good (quiet) little girl. :o)

The muffins sound yummy. Thanks

If you make dough to freeze, it's better to freeze in a 'lump' rather than cookies--less surface area to get dried out, and pick up any freezer/refrigerator odors. You can just scoop the frozen cookie dough if you have a strong scoop, and bake frozen. Your cookies will be better if the dough goes into the oven frozen. Makes a significant difference in the finished product.

If you bake your cookies and freeze, remember to leave them wrapped, as they come from the freezer until they're completely defrosted. Otherwise they'll pick up moisture from the air (picture the outside of your iced tea glass on a hot afternoon). If you let the cookies defrost INSIDE their moisture-proof wrapping, that moisture will not affect the cookies and make them soggy.

If you bake your cookies around Thanksgiving weekend, there's no need to freeze. I used to work at a very expensive bakery, that was known for their extremely high quality products (and they used no preservatives, or chemicals). We baked all the Christmas cookies the Monday after Thanksgiving. They were stored in cardboard box bottoms--one flavor to a box--slipped into large plastic bags (like dry cleaning bags), twist-tied closed and stored on shelves at cool room temp. Those cookies were still fresh Christmas week. As long as you keep your flavors separate and store in air-tight containers, you should have no problem with storing cookies at room-temp for about 4-5 weeks.

Note, though, that most of the advice given on this thread (mine and others) would mainly apply to butter-based cookies. You wouldn't want to freeze meringues, for instance. And I wouldn't make something like lace cookies too soon. Of course, Leibkuchen NEED to be baked about a month before the holiday and stored to cure so you can eat them.

I guess it's a matter of personal taste. I've always shaped my cookies, and have never had them dry out or pick up odors. I've been doing it for over 20 years. Maybe you can try it and see. It's true that my advice applies to butter based cookies.

I don't have any secret to baking them, I just add another minute or so in th oven, and watch them carefully.

I agree with Susan. I've been freezing them individually for over 30 years. I've kept them in the freezer over six months although I would recommend baking them within four to six months. You can usually get one whole batch on one cookie sheet. Just plunk them on (I use a cookie scoop) freeze and then put in a zip lock bag...label bag and return to freezer

Thank you everyone for all the great tips! :o)

I usually do 30 cookie trays at Xmas and one hint I can offer you...once your sugar, choc chip,peanut butter, etc. cookies are baked & placed in an air tight container, but not freezing? If you place 1-2 pieces of bread in the bulk container-the cookies will stay soft. I usually replace the bread every 3-4 days as it becomes harder than a rock!
The first time I presented my cookie trays-they all questioned why there was a 1/2 piece of bread under the bottom layer of cookies-now they all use the same trick!