Freezing Wedding Cookies: A How-To Guide For Cookie Connoisseurs

Wedding cookies can be frozen, and it's a great way to get ahead if you're preparing for a big day. Freezing cookies is a good way to preserve them and can be done with both baked cookies and cookie dough. However, there are a few things to keep in mind to ensure your cookies maintain their flavour and texture. Firstly, it's best to avoid freezing cookies with a liquidy batter, such as thin and delicate cookies like tuiles, florentines, lace and pizzelles. These are more likely to become soggy and are usually best enjoyed fresh. Instead, opt for robust cookies with a sturdy texture, such as chocolate chip or oatmeal cookies. When freezing baked cookies, it's important to let them cool completely before placing them in an airtight container or bag. You can also flash-freeze them first by laying them out on a baking sheet in a single layer and then transferring them to a container once they're frozen solid. This will help prevent them from sticking together.

Freezing Mexican wedding cookies

Freezing Unbaked Cookie Dough:

• Roll the dough into 1-inch balls.
• Place the dough balls on a baking sheet and put them in the freezer until firm.
• Transfer the frozen dough balls to an airtight container or freezer bag, separating each layer with wax paper.
• Label the container or bag with the type of cookie and the date, then place it in the freezer.
• Use the frozen dough within two months. When ready to bake, let the dough thaw for an hour or two until it is cold but not frozen, and bake immediately after thawing.

Freezing Baked Cookies:

• Allow the cookies to cool completely to room temperature.
• Place the cookies on a baking sheet in a single layer, making sure they are not overlapping.
• Cover the cookies with wax paper or parchment paper and place another layer of cookies on top.
• Put the baking sheet in the freezer until the cookies are frozen solid, usually around an hour.
• Transfer the frozen cookies to an airtight container or freezer bag, placing wax paper between the layers to prevent breakage.
• Label the container or bag with the type of cookie and the date, then place it in the freezer.
• When ready to serve, remove the cookies from the freezer and let them thaw at room temperature.
• Roll the cookies in powdered sugar before serving.

Additional Tips:

• It is best to freeze cookies on the same day they are baked.
• Avoid freezing cookies that are borderline cakes, such as Madeleines, as these may not freeze well.
• Do not freeze cookies that have already been rolled in granulated or powdered sugar, as the sugar may clump and form an unappealing coating. Instead, wait to roll them in sugar right before baking or serving.
• Add an extra minute or two to the baking time when baking cookies from frozen dough, as the dough will be colder than usual.

Defrosting and re-rolling in confectioners' sugar

If you're freezing cookies that are dipped in confectioners sugar, it's best to freeze the cookie dough balls without the sugar. The sugar can clump and form an unappealing coating on your cookies. Instead, wait to roll them in confectioners sugar right before you bake them. This will help your make-ahead cookies look and taste as fresh as possible.

To freeze your wedding cookies, first cool them completely after baking. Then, freeze the cookies individually first (flash freezing). Line up the cookies on a baking sheet in a single layer without overlapping. Place wax paper or parchment paper over the top and add another layer or two on the same sheet. Place the baking sheet in the freezer until the cookies are frozen solid, usually around an hour. Be sure to avoid leaving them uncovered for too long to prevent freezer burn.

Once the cookies are frozen solid, transfer them to an airtight container. Stack them in a plastic container with a lid, placing wax paper between the layers to prevent breakage. Label the airtight container with the type of cookie and the date, then place it in the freezer.

When you're ready to serve the cookies, take them out of the freezer and let them defrost. Then, roll them in confectioners sugar again for that fresh-baked taste and texture.

Avoiding freezer burn

Freezing wedding cookies is a great way to save time and ensure they stay fresh for the big day. However, it's important to take steps to avoid freezer burn, which can affect the taste and texture of your cookies. Here are some tips to help you avoid freezer burn when freezing wedding cookies:

Cool the Cookies Completely:

Before freezing, allow your cookies to cool completely on a cooling rack or a flat surface. This is important because if the cookies are still warm, water will condense on their surface, leading to soggy cookies when they defrost.

Flash Freeze Individual Cookies:

Line up the cookies on a baking sheet in a single layer, making sure they don't overlap. Place wax or parchment paper over them and add another layer of cookies on top. Put the baking sheet in the freezer until the cookies are frozen solid, usually for about an hour. Flash freezing them individually first will make it easier to store them without sticking together.

Use Airtight Containers:

Once the cookies are frozen solid, transfer them to airtight containers. Stack them in a plastic container with a lid, placing wax paper between each layer to prevent breakage. You can also use freezer-safe, zippered bags, but there may be a higher risk of breakage due to the cookies moving around. Make sure to label the containers or bags with the type of cookie and the date.

Prevent Air Exposure:

The key to avoiding freezer burn is to prevent air from reaching the cookies. Wrap the cookies tightly in plastic wrap or use airtight containers to create a barrier against air and moisture. Vacuum sealing is another effective method to remove all air from the packaging and protect the cookies.

Store in a Stable Temperature Environment:

Keep the cookies in the coldest part of the freezer, away from the door, to maintain a consistent temperature. Avoid placing them near items that emit strong odors, as cookies can absorb those flavors.

Avoid Repeated Freezing and Thawing:

Freeze cookies only once to maintain their quality and reduce the risk of freezer burn. Freeze cookies in small batches or individually, so you can thaw only what you need. When thawing, do so at room temperature or in the refrigerator, and avoid refreezing any previously thawed cookies.

By following these tips, you can successfully freeze wedding cookies without worrying about freezer burn. Enjoy your delicious treats on the big day, knowing they will taste just as good as freshly baked!

Freezing cookie dough

Choose the right type of cookie dough

Most cookie doughs freeze well, but there are exceptions. Delicate, thin cookies with liquidy batters, such as tuiles, florentines, lace cookies, and pizzelles, don't freeze well when unbaked. Instead, it's best to make these types of cookies fresh. The best cookie doughs to freeze include drop cookies (e.g. chocolate chip or oatmeal), slice-and-bake cookies (e.g. shortbread), and cut-out cookies (e.g. sugar and gingerbread).

Use the right freezing method

The method of freezing depends on the type of cookie dough. For drop cookie dough, freeze balls of dough on a baking sheet until firm, then transfer to a freezer bag or airtight container. For slice-and-bake dough, freeze tightly wrapped logs. Cut-out dough can be shaped into discs, wrapped tightly, and placed in a freezer bag or container.

Avoid freezing decorations

If your cookies are usually rolled in granulated or powdered sugar, it's best to wait until they are baked and fresh out of the oven. The sugar can clump and form an unappealing coating if added before freezing.

Adjust your baking time

Frozen cookie dough will need a little longer in the oven. Add an extra minute or two to the suggested baking time to ensure the cookies are cooked through.

Freeze individual cookies

To avoid a block of stuck-together cookies, freeze the cookies individually on a baking sheet lined with wax or parchment paper before transferring to a container or bag.

Avoid freezing decorations and fillings

While you can freeze decorated cookies, the results aren't always great. Icing, jam, and ganache don't freeze well, so it's best to add these after the cookies have been baked and thawed.

Thaw correctly

Don't thaw cookies in the containers they were frozen in, as condensation can form and make the cookies soggy. Instead, place them on a paper towel-lined plate to thaw at room temperature.

Freezing cookies with icing

Before you begin, ensure your cookies are completely cooled after baking. Place them on a cooling rack until they reach room temperature.

Flash Freezing:

Line a baking sheet with parchment or wax paper. Place the cookies on the sheet in a single layer, ensuring they don't overlap. Cover them with another layer of parchment or wax paper, and add more layers of cookies if needed.

Place the baking sheet in the freezer for about an hour until the cookies are frozen solid. This process, called flash freezing, helps to freeze the cookies individually, preventing them from sticking together later.

Transfer to Airtight Container:

Once the cookies are frozen solid, transfer them to an airtight container, such as a plastic container with a lid or a freezer-safe zippered bag. Place sheets of waxed paper or parchment paper between the layers of cookies to prevent breakage and maintain their shape.

Label the container or bag with the type of cookie and the date, then return it to the freezer.

Thawing:

When you're ready to thaw the cookies, remove them from the freezer and take them out of the container or bag. Place them on a paper towel-lined plate to thaw at room temperature. This prevents condensation from forming on the cookies, which can make them soggy.

Allow the cookies to thaw for about 1-3 hours, depending on your environment. It's important to let any moisture that builds up during the defrosting process dry before handling the cookies.

Additional Tips:

• Avoid freezing cookies decorated with colored sugars or sprinkles unless you are sure they are freezer-safe. The colors may bleed, making the cookies less attractive, but still edible.
• If you plan to add icing or decorations, it's best to do so after thawing the cookies. Icing and fillings like jam or ganache don't freeze well, and you'll get better results by adding them after thawing.
• If you're using a freezer bag, lay the cookies flat to maintain their shape and prevent sticking.
• For bar cookies, pack the entire slab in plastic wrap before freezing, then store it in an airtight container. You can cut them into bars after freezing for easier serving.
• Always experiment with a small batch first to ensure your icing and freezing process work well together.

By following these steps, you can successfully freeze and thaw cookies with icing, making them perfect for weddings or any special occasion!

Frequently asked questions