Freezing Cookies and Cookie Dough

November 22, 2013 by  
Filed under Desserts, How To

By Rachel Paxton

If you’re looking ahead to the holiday season and wondering how you’re going to get all your baking done, consider freezing your cookie dough or fresh baked cookies ahead of time. When the holidays get closer you can get that last bit of shopping done or last present made instead of spending all your time in the kitchen.


A ball of chocolate chip cookie dough ready fo...

A ball of chocolate chip cookie dough ready for baking. (Photo credit: Wikipedia)

Cookie dough will freeze well for 4 to 6 weeks. Rolls of dough should be sealed tightly in plastic wrap (chill in refrigerator first before freezing). Other kinds of dough should be stored in airtight containers. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags. Let stand at room temperature for about 30 minutes before baking.

Don’t try to freeze soft meringue-type cookie dough. Chocolate chip, brownies, peanut butter, and sugar cookie dough (or anything similar) freezes well. Let the dough defrost in the refrigerator (about 2-3 hours). Make sure to label the container with the date and type of cookie dough.


Almost any baked cookie freezes well. Let cookies completely cool before freezing. Wrap cookies individually in plastic wrap then store them in a ziploc freezer bag or storage tin (coffee cans or holiday tins work great). You can also just layer the cookies between layers of waxed paper in the container, but the individually wrapped ones will store longer.

Freeze frosted cookies uncovered first until they are firm. Then pack them in airtight container lined with plastic wrap or foil. Make sure to label the container with the date and type of cookies. Unfrosted cookies can be frozen up to 6-12 months (frosted, about 3 months). Frozen cookies thaw in about 10 minutes at room temperature (if you can wait that long). If cookies should be crisp when thawed, remove them from the container before thawing.


1 c. sugar
3/4 c. butter
2 eggs
3 c. flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. molasses

In a large bowl, cream sugar and butter. Add eggs. Stir in flour, baking soda, ginger, cinnamon, and cloves. Add molasses, stirring well. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll dough into 1-inch balls. Roll each ball in a little sugar and place 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes.


1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

In a large bowl, cream together butter, sugar, and eggs. Stir in flour, cream of tartar, baking soda, and salt. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll the dough into 1-inch balls. Roll each ball in a mixture of cinnamon and sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes.

Peanut Butter Crackles

1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. peanut butter
Chocolate kisses or stars

Mix flour, baking soda, and salt. Mix together butter, peanut butter, and sugar. Beat in egg and vanilla. Stir in flour mixture. Shape dough into 1-inch balls. Roll in sugar and place on a greased cookie sheet. Bake at 375 degrees for 12 minutes. Remove from oven and press chocolate kisses firmly into cookie.

About the Author: Rachel Paxton is a freelance writer and mom. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at


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Muffins and Quick Breads

April 23, 2012 by  
Filed under How To

Muffins and quick breads are really the same bread baked in different pans. The secret to making a good muffin or quick bread is in the mixing. The batter should be stirred (never beaten) only until the dry ingredients are thoroughly incorporated. The mixture will be rough and lumpy, but this is ok. The remaining lumps will dissipate during baking. If the batter is over-stirred or beaten, the muffins will be small with peaked tops. They may have tunnels running through them with a tough, rubbery texture. The texture and flavor both will suffer from improper mixing.


MUFFINS (Photo credit: Shht!)

The batter should be placed in the greased pan and baked immediately after mixing. Allowing the batter to stand will result in a loss of leavening and an inferior muffin. If it is necessary to hold the muffins before baking, place them in the refrigerator for up to 20 minutes.

There are two different methods used to make muffins and quick breads: the muffin method and the cake method. The muffin method is easier and produces a coarser, open texture. The cake method produces a finer, more cake like texture. The cake method is normally used for richer muffins containing a larger proportion of sugar and shortening. The two methods follow.

The Muffin Method:
Sift the flour, baking powder, salt and sugar together. Combine the egg, milk, and melted shortening. Pour the flour mixture into the wet ingredients and stir just enough to moisten the dry ingredients.

The Cake Method: For a more cake-like texture cream the un-melted shortening with the sugar, beating until light and fluffy. Add the egg, beat well, then stir in the milk and other wet ingredients. Sift the dry ingredients together and add to the wet ingredients, stirring only until all are incorporated.

Orange Tea Muffins

A sweet muffin that uses the cake method to produce a fine textured cake like texture.

2 cups flour
3 teaspoons baking powder
¾ teaspoons salt
¼ cup shortening
¼ cup sugar
1 egg
½ cup milk
2 Tablespoons grated orange zest
½ cup orange juice

Pre-heat the oven to 400 degrees. Grease muffin pans. (Makes 12 – 15 muffins.)

Sift together the flour, baking powder and salt.

Cream shortening, add sugar gradually, beating until light and fluffy.

Add egg and beat well. Stir in milk, orange juice, and zest.

Add the flour mixture, stirring just enough to moisten the dry ingredients. Do not beat.

Fill muffin Tins 2/3 full. Bake at 400 degrees for 20 to 25 minutes.

Cheese Surprise Muffins

This muffin is a savory muffin that uses the muffin method, combining wet and dry ingredients in one easy step. Do not beat.

¾ cup flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 Tablespoon sugar
½ cup yellow cornmeal
1 cup grated American cheese
½ tablespoon finely chopped green pepper
1 egg
¾ cup milk
2 tablespoons melted shortening
½ teaspoon grated onion

Preheat the oven to 400 degrees. Grease the muffin pans. (Makes 8 medium sized muffins.)

Sift flour, baking powder, salt and sugar. Add the corn meal, cheese and green pepper and mix well.

Combine egg, milk, melted shortening and onion.

Pour the wet mixture into the flour mixture and stir just enough to moisten the dry ingredients. Do not beat.

Fill greased muffin pans 2/3 full. Bake at 400 degrees for 20 to 25 minutes.

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