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Freeze the unbaked dough in a covered container; thaw in the refrigerator before forming the cookies and baking as directed by the recipe. Freeze dough balls on a tray and then place them in a zippered freezer bag. Bake from frozen. Freeze baked and cooled cookies in an airtight container.
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Most cookies do well when they are frozen before being baked in pre-portioned scoops, discs, or cut-out shapes. Freezing: Scoop the cookies (or roll out the dough and cut the shapes) onto a lined baking pan. Loosely cover the pan in plastic wrap. Freeze the pan until the scooped cookies are frozen solid.
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Quick breads, like banana, pumpkin, or carrot, are great for freezing. Bake several loaves. Eat one and freeze the others, tightly wrapped with plastic and then slipped inside a freezer bag. 3. Hamburger Buns. Homemade sandwich rolls and hamburger/hot dog buns are the bee's knees.
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Wrap large or whole pieces (cake!) tightly in plastic wrap and slip those into a container or bag for an extra layer of protection from freezer burn. When cravings strike, grab a treat and reheat.
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Form cookie dough into balls and freeze, uncovered, until solid. Once frozen, place in a resealable plastic bag and keep in the freezer for 6 to 8 weeks or in the fridge for up to 2 days.
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Decorated whole and sliced cakes can also be frozen with success. If your cake is frosted, set it on a baking sheet, unwrapped, and place in the freezer until frozen solid — at least 4 to 6.
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Thaw them in the bag, at room temperature. Fill and frost them as usual. Freeze in an airtight plastic cake container. To minimize the formation of condensation on the frosting or glaze, thaw the cake in the container in the fridge (even if it's meant to be served at room temperature) for several hours or overnight.
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Just don't slit the crust, unwrap, slit the crust and bake at 425 degrees Fahrenheit for 15 minutes, then reduce heat to 350 Fahrenheit and bake for 45 more minutes. The other items mentioned above can be frozen very easily. Begin by bringing to room temperature, then cool in the refrigerator for 30-45 minutes.
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Roasty-Toasty Pecan Caramel Shortbread. Photo by Laura Murray, Food Styling by Susan Spungen. Freeze a slice-and-bake cookie (like shortbread) in its log shape. Let it thaw in the refrigerator.
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How to freeze baked goods and pastries: General rules. Rule of thumb: Freeze as fast as possible, defrost as slow as possible. Freeze portions of baked goods that are not too large. It should be an amount that your family can finish off in a day or two. Do not freeze baking goods for a second time. Pack everything carefully in freezer-suitable.
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To do so, place the pie filling in a freezer bag, squeeze out the air and seal. Place the bag into a pie pan to shape it properly and freeze until solid. Other baked goods: Cookies, brownies, muffins, and most breads will all do well in the freezer if placed in an airtight freezer bag with the extra air pressed out of it.
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Step 1: Bake and completely cool quick bread. Step 2: Once the bread cools completely, wrap it in Press & Seal or plastic wrap. From one baker to another, Press & Seal is the best product for wrapping baked goods. I find regular plastic wrap too thin, clingy, and frustrating.
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This saves a lot of space in the freezer. To bake: simply pop the frozen morsels on a baking sheet and bake as directed in the recipe. They may take a minute or two more because of how cold they are. Baked cookies: of course you can also freeze them after they are baked. Wrap them well and defrost at room t°.
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Thaw overnight in the refrigerator before slicing and baking. Pie and Tart Dough: Form the dough into disks about 1/2-inch thick and wrap tightly in plastic wrap. Freeze the disks for up to three.
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Choose your recipes. Bake as directed. If the recipe calls for icing or glaze, you might prefer to hold off on that step until just before serving. It makes wrapping a little easier. Cool completely. Wrap for freezing. Thaw, wrapped, at room temperature, before serving.
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Making ahead and freezing during a hectic holiday season can also be a stress-reliever of sorts, as it provides us all with 1) a little sense of control; 2) reassurance that our frozen baked goods.