You can freeze baked or unbaked cookies to prepare ahead for upcoming holidays and events. Here are some guidelines that I find helpful when I need to be organized prior to major get togethers, or if I want to have special treats ready to give to others. I have also provided information about how to safely and successfully thaw frozen goodies.

TO BAKE AHEAD AND FREEZE (DROP OR BAR COOKIES):

1. Bake the cookies as usual and allow them to cool completely. Sufficient cooling not only avoids taxing your freezer, but also prevents soggy, broken pieces.
2. Start by lining the airtight, freezer-safe container with parchment paper, wax paper or aluminum foil between each level.
3. Separate the cookies with paper or foil between each level.
4. Fill the container to the top because air is the enemy and can cause freezer burn. Pack in additional wax paper, if needed, to reduce air pockets.
5. You can also use gallon-size freezer plastic bags, but they do not protect the cookies from breakage as well as containers.  When storing for a long time, I layer cookies in plastic freezer bags, suck out the air with a straw and then place them in a sturdy container.
6. Don’t forget to label the cookies with name and date.
7. Recommended freezing time is 6 months.

TO THAW FROZEN DROP OR BAR COOKIES:

1. If you are in a hurry, slip the frozen cookies into a preheated 300-degree oven for a 2-3 minutes to reheat.
2. If you were able to plan ahead, thaw them overnight on the counter, keeping them covered. This usually takes 6-8 hours.

TO FREEZE DROP COOKIE DOUGH:

1. Prepare the dough as usual, then scoop mounds of dough onto a parchment or wax paper lined cookie sheet. They can be placed closer than you would do if baking them, but do not let them touch or they will stick together. This will keep them separate when you take them out. 
2. Place the dough in the freezer for at least 1-2 hours. 
3. Remove the dough balls from the pan and place them in a freezer bag or container. If keeping them for more than a month, place the freezer bag inside a sturdier container so they don’t get squashed and compacted by other boxes, cartons, bins or rogue frozen containers.
4. Label the container with name of cookie, date, baking temperature and time.
5. Recommended freezing time is 4 months.

TO BAKE FROZEN COOKIE DOUGH:

1. Place frozen cookie mounds on a lined cookie sheet, spacing them as you normally would if they had not been frozen.
2. Bake the cookies in the preheated oven as per usual but check and add a few extra minutes to the usual baking time.

ADDITIONAL INFORMATION:

1. Freezer temperature should be 0 degrees or lower.
2. Freeze each type of cookie in a separate container.  You don’t want mint, coffee, chocolate flavors overwhelming more delicate flavors.

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