Freeze your cookies in a well-sealed plastic container. This will not only prevent air getting at the cookies, it will prevent them from breaking as well. Put a row of cookies on the bottom of the container. Lay a sheet of wax paper on them.
In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.
Lay the cookies out in a single layer, not touching, and cover it with plastic wrap. Then freeze the baking sheet for at least 4 hours (overnight if you can). Once the cookies are frozen, you can stack them in a gallon-sized Ziploc freezer bag.
- Cooling—Cool your cookies completely before freezing. …
- Container—To keep your cookies safe in the freezer, be sure to place them in a sturdy plastic container. …
- Layering—Cover the bottom of the container with cookies. …
- Plastic Wrap—Preventing freezer burn is all about keeping the air out.
Make Ahead Tips
You can prepare the dough and store in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, roll the dough to the desired thickness and follow the recipe instructions. Freezing Rolled Cookie Dough – Divide your dough into 2 equal-size balls.
For cookies that are already baked, here’s how to freeze them successfully for up to two months. Be sure the cookies are completely cooled before freezing. Place the cookies into an airtight container lined with aluminum foil or plastic food wrap. For best results, wrap the cookies individually in plastic food wrap.
After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.
Typically, drop cookies (including oatmeal cookies and chocolate chip cookies) and cut-out cookies (such as sugar cookies and gingerbread cookies) freeze well. Delicate cookies, on the other hand, such as wafers and meringues, will not freeze well—so we recommend making those just before serving.
To thaw frozen cookies, take them out of the container in which they were stored and spread them out until they come to room temperature. From there, you can decorate them as needed, serve them, or, if necessary, refresh them in a 325º oven for 5 to 10 minutes.
Make sure cookies cool completely before storing. Store them at room temperature in an air-tight container, like Tupperware. Store different flavors separately. Over time, strongly flavored cookies like molasses or mint will seep into other cookies, so if possible store each flavor in its own container.