Just after Thanksgiving I start making my Christmas cookies. Each weekend I'll make a triple batch of one type of cookie. I'll scoop the cookies onto wax paper lined cookie sheets and cover with foil. Then I pop them into the freezer overnight. The next day I put the cookies in labeled zip top bags.
As Christmas nears and I need cookies, I pull out a few of each kind, allow them to thaw about 30 minutes and bake. Presto! All different kinds of fresh baked cookies. I just took the last batch to work today and they were as fresh as the first.
By Anniem from Kansas
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I'd prepeare dough ahead of time if I had more freezer space. As it is, I don't have the room for this. :-( I have fixed a peanut butter chocolate chip dough, rolled it into a couple logs, wrapped in plastic wrap and parchment, and kept it in my freezer until needed.
What a fantastic idea! Thank you for sharing this with all of us out here.
I like this, but most of all I admire organised people. At 71 I think I am too old to change, but I dips my lid to people who are. I live in anticipation of always doing better. Regards Jean, Maffra, Aussieland
I do this year round. I especially like keeping home made chocolate chip cookie dough in the freezer. I put a few in the toaster oven and I have fresh home baked cookies in minutes! I put them in the oven frozen and after about 5 minutes in the oven, when they are soft, I pat them down with the back of a spoon to flatten them and then finish baking. Comes out great.
I used to start my Christmas baking in mid-October. I made about 6 batches of cut-out sugar cookies, a couple of batches of spritz cookies, a batch or two of gingerbread cookies, and one or two other kinds of cookies, plus 3 types of candies. If I didn't start in mid-October, I never would have finished it all by Christmas, especially since I hand decorated all the sugar and spritz cookies with colored icings.
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