What's the best way to freeze cookies and bars?

[maslex]

I have never froze anything I have baked. But I'm baking quite a bit of stuff for Thanksgiving dinner at my SIL's and I just can't get it all done before leaving Thanksgiving, early afternoon.

I'm making chocolate chip cookies, peanut butter blossoms, raspberry shortbread thumbprint cookies and a chocolate, oatmeal, caramel bar.

Just wondering which ones I can make ahead of time and freeze. And how do you go about freezing these? Freezer gallon ziploc bags? Plastic containers? Freezer paper?

I'd like to start my baking today and get some of this out of the way so Thanksgiving morning, I only have to worry about making the green bean casserole and pumpkin crumble.

Plus, what would be the best way to defrost? Take them out that morning or maybe the night before?

 

[kimblebee]

Around here, you could just put your stuff on the front steps for an hour and it would be frozen solid


On the serious side, I would suggest putting your baking in tupperware containers and then in the freezer. Put layers of waxed paper or paper towels in between the layers so that stuff doesn't stick together. It will still taste fine.


ETA: Keep the bar in the pan that you cook it in. Wait for it to cool, then cover and put in the freezer.

 

[maslex]

Okay thanks.

What about the hershey kiss on the pb blossoms? Will those be okay or get that funky white film on it that happens when chocolate is frozen?

 

[Meriweather]

I bake a lot, especially this time of year.
And freeze things all the time.
The kisses will be fine.

Here are suggestions I post quite often:

Freezing Cookie Dough and Cookies:
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

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.

 

[maslex]

Thanks !!!

 

[golfgal]

Most people I know freeze them in tupperware, layered with wax paper. The thickness of the tupperware and the wax paper keeps things from getting funky looking in the freezer. The PB blossoms are tricky because the kiss falls off when they get cold. For those, if you have room, find smaller containers and put in just one layer at a time-or do like we do and warm them in the microwave before eating and the kiss reattaches .

 

[Pembo]

I freeze baked goods all the time. I use tupperware and wax paper between the layers...in a pinch I'll put cookies on a paper plate and put them in a ziploc bag. Happy baking!

 

[marshallandcartersmo]

will "gladware" be the same as tupperware??

my choices to store already baked cookies are either gladware or ziplock freezer bags......can you tell I'm not a big kitchen person

 

[golfgal]

will "gladware" be the same as tupperware??

my choices to store already baked cookies are either gladware or ziplock freezer bags......can you tell I'm not a big kitchen person

It should be fine until Christmas but probably not much longer then that. It isn't as thick as tupperware so in a deep freezer it might start to get ice formations if kept much longer then that.

 

[maslex]

Thanks for all of your suggestions. I ended up baking all of my cookies and packaged them up, single layer on paper plates and then putting them into freezer gallon bags.

I have two more desserts that I'm making. One (chocolate/oatmeal/caramel bars) that I know I can freeze. I'm just unsure of the last dessert.

I'm making this http://allrecipes.com//Recipe/pumpkin-crunch-cake-2/Detail.aspx It's basically a pumpkin pie mixture on the bottom, with dry cake mix sprinkle on top of it, then topped with melted butter. Then you bake it. I would like to get all of my baking done today so I only have to make a green bean casserole Thanksgiving morning to bring to my SIL's. So, if you can tell me that I can freeze this as well, I'd be soooo happy. LOL If not, it's easy enought to make that morning.

 

[maslex]

Anyone?

 

[GraysMom]

I don't know about your pumpkin dessert, but I freeze most of my drop cookies (choc chip, oatmeal raisin, choc w/pb chips, etc) in two columns in gallon sized freezer bags. I do add a second freezer bag around the outside to provide extra protection. I just ate some cookies I made last Christmas that were in ziploc bags and they were just as fresh and yummy as when they were freshly made.