A friend sent me this article a while back, as she knows how much I love to bake. I haven't actually done any cookie dough freezing (I usually shoot myself in the foot by waiting until the last minute to try and bake everything) but it seems to have a lot of good information:
"Freezing Cookie Dough and Cookies"
By :Better Homes and Gardens
Having freshly baked holiday cookies ready in a jiffy is a simple task when you've got a batch of homemade cookie dough in deep freeze. Consider these tips to avoid last-minute cookie-making chaos.
* Most cookie doughs can be frozen for up to 6 months. (Bar cookies batters, meringues and macaroons don't freeze well.)
* For cookie cutouts, roll out and cut the dough into the shapes; freeze in a single layer. It's important that the cookies be frozen in a single layer before placing in the container or bag to prevent cookies from sticking together. Once frozen, the cutouts can be carefully stacked with waxed paper between each layer, and placed in a sealed container. Do not thaw dough before baking, although you may need to add a minute or two baking time to recipe instructions.
* For pinwheels or other refrigerator cookies that are sliced from rolls, make the dough, shape into rolls as directed in your recipe, wrap tightly in foil, and freeze. Slice and bake as needed. The "Better Homes and Gardens" Test Kitchen has discovered these cookies are easier to slice when frozen. So don't bother to thaw before you slice and bake.
* For drop cookies, freeze dough in cookie-size mounds to save work later. Place frozen mounds in a sealed container or freezer bag. When ready to bake, place cookies on baking sheet, thaw in refrigerator, then pop in the oven as directed in your recipe. Bake as few or as many cookies as you want.
* Most drop, slice, bar and shaped cookies also freeze well after they are baked. Be sure to place them in a sealed container or freezer bag.
* For bar cookies, line a baking pan with foil, leaving extra 2" of foil at each end. Add batter and bake as directed. Cool in pan. Lift foil to remove entire batch in one piece. Wrap tightly in foil; freeze. Frost and cut bar cookies after thawing.
"Freezing Cookies"
By
illsbury
Baking multiple batches of cookies on a day when you have time, or are looking for a fun group project, is a great idea when combined with artful storage techniques. Here's the drill:
Cool cookies thoroughly before storing.
Store each kind of cookie separately to keep flavors from mixing.
Before freezing, make sure your freezer is at 0 F. or colder.
Most cookies and bars freeze well for up to six months; frosted cookies can be stored for up to 2 months.
Place cookies in plastic bags, metal tins, or plastic freezer containers.
If you're planning to frost and decorate cookies, freeze cookies unfrosted and then frost and decorate them just before serving.
Label the container with the name of the cookies and the date they were frozen.
HTH,
Candi
