Freezing cookies for Christmas

[mom3sonstt]

I am a total newbie when it comes to baking Christmas cookies and treats. When I was at home I liked baking, but once I got married I had 3 kids in 4 years, worked full time, and if that wasn't enough to wear a person down, I had "bad" kidneys and was on dialysis for a few years. I was fortunate to receive a kidney transplant early this year and am amazed by the amount of energy I now have. My kids are all in college, I haven't gone back to work, and am thinking of making cookies to give away for Christmas this year.

What my big questions are....so far....are:

How early can you freeze them before they aren't good any more?

Do they need to be completely cooled before you freeze them, or is still warm ok?

How do you freeze them? I was thinking ziplock bags????

Are there any that don't freeze as well as others. I am thinking of trying my Grandma's ginger cookies. When they are fresh they are really soft and yummy, after a couple days they are as hard as bricks. If I freeze them (fresh), would they come "back to life" as a soft cookie, or would I lose that?

I am assuming if I make any frosted cookies, or thumbprint cookies, it would be better to frost them after I take them back out??


Any other tips, or good, simple cookie recipes?

In particular I am looking for a sugar cookie recipe my neighbor used to make. They were real thin and crisp and you didn't even have to chew or hardly swallow them - you just took a bite and they melted in your mouth. I asked my mom if she happened to have the recipe, she hasn't checked yet. If she doesn't I am going to see if she knows how to get in contact with any of her relatives (we were distantly related to her - called her Aunt Martha even though she was some sort of distant cousin) and see if any of them have it.

 

[DebMcDonald]

I'm going to give you another idea (not that you are asking ) Have a cookie swap party. I have done this the past couple of years with about 8-10 girlfriends and we have a blast. Everyone makes one type of cookies and extends it by the number of girls that are attending - 8 girls = 8 dozen cookies. At the end of the night everyone goes home with 8 dozen cookies but all different varities. For us, it's a night of good drinks, appetizers and just girl fun.

But back to your original question I have not not a problem freezing cookies. I use a double ziplock bag. I always freeze them cool. If you have the room, free them flat and then put them together in the bag. I definitely didn't like the way the thumbprint or jelled cookies freeze.

 

[Madison'smommy]

when I used to work, and was busy I would do this.... around the beginning of November, I would buy ALLLL my baking stuff.... and in one afternoon make all my cookie dough. I would do all the different types I planned on making. I would then freeze the dough. I would take each type and make several "rolls of cookie dough and wrap in wax paper. They looked just like the refrigerated cut and bake cookies in the grocery store. I would them store the dough in the freezer in freezer bags. That way, when it came time to actually bake them, I would just pull out of the freezer and (sometimes) let it thaw out for a few minutes, cut the dough and cook. There was no mess because all you are doing is the baking part. I LOVED doing it this way!!!!!

 

[Jana49]

I bake my cookies about 3 weeks ahead of an event and freeze them. I put each batch in a Tupperware pie-taker, with wax paper between the layers. You can use any sort of a container that seals tightly, but be sure to use wax paper between the layers, or they might stick together. Be sure they are all the way room temp before freezing - no warm ones! I've done this for years with chocolate chip, snickerdoodles, peanut butter, spritz, macadamia nut, pinwheels, etc, with no problems. You will be so glad all that baking is done early!

 

[BonnieA]

I make at least 25 different kinds of cookies for Christmas. I start in early November. I freeze them in tupperware boxes. If I make sugar cookies to be frosted, I freeze them to frost later, mainly because I haven't decided how I am going to decorate them yet. I've never had any problems freezing thumbprint cookies or any other cookies with toppings like a frosting drizzle. I have frozen cookies for 6 months or more without any loss of flavor or texture.

 

[lizabu]

I freeze cookies all the time...no problem. I ice the sugar cookies with royal icing then freeze them without a problem.

 

[PiperPizzaz]

Cookies do usually freeze easily. Problem is then I can eat them.

I like to make up the dough and use my small ice cream type cookie scoop to make balls and then freeze the dough balls. You can take them out and let them thaw before baking or add a couple minutes onto the baking time.

 

[kimberlym322]

In particular I am looking for a sugar cookie recipe my neighbor used to make. They were real thin and crisp and you didn't even have to chew or hardly swallow them - you just took a bite and they melted in your mouth. I asked my mom if she happened to have the recipe, she hasn't checked yet. If she doesn't I am going to see if she knows how to get in contact with any of her relatives (we were distantly related to her - called her Aunt Martha even though she was some sort of distant cousin) and see if any of them have it.

Really it has nothing to do with what recipe you use to do this. You can use anyone...you just roll them out thin. My one Aunt use to be able to get them rolled to about the thinkness of 3 sheets of paper. They were very thin and crisp. I would say maybe try a few recipes and see how thin you can get them...the hint is do the rolling in small batchs so that you can get them that thin.

Good Luck.

 

[auntfrannie]

In early December I take a 3-day weekend to do all my baking. Everything gets put away in plastic containers. I don't use ziploc bags because the cookies tend to get broken up. For frosted cookies, I put them on a single layer on a cookie sheet and let them freeze until set (a few hours). Then I put them in a plastic container.

I know many cookie books say that some cookies can't be frozen but I've never had a problem with freezing anything I've baked. Once they come to room temperature they taste fresh-baked.

Have fun!

 

[wtrmlnlabs]

I like to make up the dough and use my small ice cream type cookie scoop to make balls and then freeze the dough balls. You can take them out and let them thaw before baking or add a couple minutes onto the baking time.

I do this too. I start Nov 5th (sis's bday is the 6th and I make her pumpkin cookies every year for her bday ) I make the dough, drop it on cookie sheets as many as you can fit on... put the sheet in the freezer. When they are frozen you pop them off and into a baggie. I find the already cooked frozen cookies to not be anywhere near as good as fresh baked. This way I pull out whatever I need for the party that day and we have fresh baked cookies for every party I do find putting them on the sheet and letting them thaw about 10 min before baking works best.

 

[mom3sonstt]

Really it has nothing to do with what recipe you use to do this. You can use anyone...you just roll them out thin. My one Aunt use to be able to get them rolled to about the thinkness of 3 sheets of paper. They were very thin and crisp. I would say maybe try a few recipes and see how thin you can get them...the hint is do the rolling in small batchs so that you can get them that thin.

Good Luck.

That's just it - hers weren't rolled...they weren't "cut out" cookies, they were just really thin drop cookies. I think she may have flattened them with the bottom of a glass or a fork or something, and they were always sprinkled with red or green sugary sprinkles. The ones I used to make, that I also liked, but were a different texture, were real soft and doughy

 

[akcire]

That's just it - hers weren't rolled...they weren't "cut out" cookies, they were just really thin drop cookies. I think she may have flattened them with the bottom of a glass or a fork or something, and they were always sprinkled with red or green sugary sprinkles. The ones I used to make, that I also liked, but were a different texture, were real soft and doughy

Was she Scandinavian? Swedish, Norweigan, Danish, or a Fin??? There is a Scandinavian cookie that translats in English to "Dreams" and they are made with bakers amonia....they literally melt in your mouth.

I can find you the recipe if you would like, but you have to find a compounding pharmacy to get the amonia.

 

[mom3sonstt]

That side of the family was overwhelmingly German.

 

[gbanshee]

Dream Cookie


2 cups all-purpose flour
2 tsp. Vanilla Sugar
1 tsp. Hartshorn (Bakers' Ammonia)
1 cup butter or margarine
1/2 cup sugar
48 almond halves, blanched or unblanched

Preheat oven to 275 F. Prepare baking sheet(s) by greasing).

combine the flour, Vanilla Sugar and Hartshorn. Set aside.

Cream butter and sugar until light. Add the dry ingredients. Blend well.

Form the dough into 48 small balls. Press down lightly with the bottom of a glass or a metal spatula on prepared baking sheet.

Press an almond half on top of each if you want.

Can buy Hartshorn here http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz

 

[shortbun]

That's just it - hers weren't rolled...they weren't "cut out" cookies, they were just really thin drop cookies. I think she may have flattened them with the bottom of a glass or a fork or something, and they were always sprinkled with red or green sugary sprinkles. The ones I used to make, that I also liked, but were a different texture, were real soft and doughy

I remember those cookies! They were tube cookies squeezed through different tips into shapes. The thickness depended on how close the tip was to the parchment when you squeezed the tube and you sprinkled the colored sugar. They were a bit rippled. Ours almost melted in your mouth they were so soft. I do not have the recipe nor the equipment with the pastry bags and tips. I can remember making Christmas trees, Holly leaves, wreaths. This was a profound sensory memory. I'll ask my sister but she doesn't cook or bake so I doubt she has the recipe.

 

[akcire]

I remember those cookies! They were tube cookies squeezed through different tips into shapes. The thickness depended on how close the tip was to the parchment when you squeezed the tube and you sprinkled the colored sugar. They were a bit rippled. Ours almost melted in your mouth they were so soft. I do not have the recipe nor the equipment with the pastry bags and tips. I can remember making Christmas trees, Holly leaves, wreaths. This was a profound sensory memory. I'll ask my sister but she doesn't cook or bake so I doubt she has the recipe.

Those are spritz cookies and a super easy to make.

 

[Ciao Mickey]

Was she Scandinavian? Swedish, Norweigan, Danish, or a Fin??? There is a Scandinavian cookie that translats in English to "Dreams" and they are made with bakers amonia....they literally melt in your mouth.

I can find you the recipe if you would like, but you have to find a compounding pharmacy to get the amonia.

You can order baking ammonia from King Arthur's Flour.

Vanilla Dreams Cookies

Yields: 44 cookies
COOKIES
2 to 3 teaspoons vanilla extract
½ teaspoon baker's ammonia or 1½ teaspoons baking powder
1 teaspoon salt
1¼ cups sugar
1 cup unsalted butter
2 cups King Arthur Unbleached All-Purpose Flour
coarse or granulated sugar for topping, optional
CHOCOLATE DIP
1 cup diced pecans or walnuts, crushed
1 cup chocolate chips
1 ½ tablespoons vegetable oil

Preheat the oven to 300°F. Lightly grease (or line with parchment) two baking sheets.

1) Combine the vanilla, baker’s ammonia, and salt in a very small bowl. Stir to dissolve the ammonia; the salt won’t fully dissolve. Combine the vanilla mixture with the butter and sugar, and beat till smooth.

2) Mix in the flour; the mixture will seem quite dry at first.

3) Continue beating until the dough comes together.

4) Break off pieces of dough about the size of a shelled chestnut (about ¾ ounce). Roll the pieces into balls. Space them no the prepared baking sheets, leaving 2” between them.

5) For somewhat sweeter cookies with the added crunch of sugar topping, roll them in coarse or granulated sugar before placing them on the baking sheets.

6) Use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about ⅜” thick. If you have it, use the end of the food pusher from a food processor; many of these have a circular, ridged pattern on their end, which imprints the cookies with a nice design.

7) Bake the cookies until they’re a very light golden brown around the edges, about 25 minutes.

8) Remove them from the oven, and transfer them to a rack to cool.

9) To dip cookies: Crush the pecans finely, either by putting them in a zip-top plastic bag and pounding, or in a food processor.

10) Combine the chocolate chips and vegetable oil in a microwave-safe cup. Microwave till the chocolate softens, then stir till it melts completely.

11) Use a pastry brush to pain the bottom of each cookie with chocolate.

12) Dip in the crushed nuts.

13) Place cookies, chocolate-side up, on a piece of parchment or cookie sheet to set.

http://www.keyingredient.com/recipes/2323014/vanilla-dreams-cookies/

 

[MSSANDRA]

I remember well the month before christmas when my mom would have our freezer full of cookies. I LOVED the slightly different texture of frozen cookies (they do not get rock hard) and would always slip in there to see how many I could eat before she would notice

 

[Ciao Mickey]

I am a total newbie when it comes to baking Christmas cookies and treats. When I was at home I liked baking, but once I got married I had 3 kids in 4 years, worked full time, and if that wasn't enough to wear a person down, I had "bad" kidneys and was on dialysis for a few years. I was fortunate to receive a kidney transplant early this year and am amazed by the amount of energy I now have. My kids are all in college, I haven't gone back to work, and am thinking of making cookies to give away for Christmas this year.

What my big questions are....so far....are:

How early can you freeze them before they aren't good any more?

Do they need to be completely cooled before you freeze them, or is still warm ok?

How do you freeze them? I was thinking ziplock bags????

Are there any that don't freeze as well as others. I am thinking of trying my Grandma's ginger cookies. When they are fresh they are really soft and yummy, after a couple days they are as hard as bricks. If I freeze them (fresh), would they come "back to life" as a soft cookie, or would I lose that?

I am assuming if I make any frosted cookies, or thumbprint cookies, it would be better to frost them after I take them back out??


Any other tips, or good, simple cookie recipes?

In particular I am looking for a sugar cookie recipe my neighbor used to make. They were real thin and crisp and you didn't even have to chew or hardly swallow them - you just took a bite and they melted in your mouth. I asked my mom if she happened to have the recipe, she hasn't checked yet. If she doesn't I am going to see if she knows how to get in contact with any of her relatives (we were distantly related to her - called her Aunt Martha even though she was some sort of distant cousin) and see if any of them have it.

I frost my cookies before I freeze them. I place them in single layers with wax paper between each layer in a tupperware (or any air-tight) container.

They taste like the day they were made. They'll stay fresh for a month or so.

Freezing is not the problem, it's keeping them frozen until the holidays so nobody eats them!