This last Christmas I baked up a storm. Varying deadlines for cookie baking and deliveries, along with a lack of extra baking sheets and only one oven, left me in a bind for timely baking and hand-offs of fresh-made treats.

I’d committed to baking a slew of cookies for non-violent prisoners, my parents in New York, my sister and my in-laws. I normally spend the five days before Christmas never taking off my apron, but this year I took more time. Most cookies will freeze just fine, without losing any texture or taste. The trick is to stack them between sheets of wax paper, then store them in an airtight container.

Defrost time? About ten minutes on the countertop. That means you can bake your egg-based cookies weeks in advance, yet still deliver that fresh, same-day baked taste. Even golden brown chocolate chip cookies freeze well. Yummy!

If you’re seeking to taste hot cookies from the oven, just about any cookie dough that calls for chilling can be adequately frozen for a few weeks. Remember that when you want gingerbread in February, but don’t want to haul out the muscles to stir up a new batch. 

Posted Saturday, January 6th, 2007 at 3:06 pm EST
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