Can you freeze cookie dough for a few weeks, bake the cookies and then freeze the baked cookies? Someone questioned me about it at work and then when I thought about it, I wasn't sure. I think it will be fine.......but what do you guys think?
You should be able to freeze the dough and cookies with no problems.
I freeze alot of my cookies around christmas time because I bake so many. It keeps them fresh until I am ready to hand them out. Just make sure they are sealed well in ziploc freezer bags or an air tight container.
I also freeze my dough and cookies around the holidays. Haven't had any problems. I double wrap the dough in plastic wrap or have it in a container.
Thank you Tiffany26 and keystone!!!
I thought so, but when someone questions you, then you double think yourself. I'll let her know for future reference.
I freeze cookie dough, baked cookies, and decorated cookies and have never had a problem.
Thank you luv2bake6 -
She was trying to tell me that if I froze the dough, defrosted it and then baked and froze the same baked cookies it wasn't a good thing to do.
But did she know WHY ..... or was she just repeating some wives tale?
From the USDA website, http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp :
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.
Raw cookie dough and baked cookies are two different products and would fall into the part (in the above paragraph) about "....it is safe to freeze the COOKED foods".
I have re-frozen thawed foods for my family for years with no problems. (Never did it with the catering biz.) The whole issue revolves around foods dropping below a food-safe temperature and giving bacteria the opportunity to grow.
Wow, indydebi -
That's such a great website. I'm planning to print that out - so much I didn't know (and I will of course give a copy to my friend at work). I'm thinking she "assumed" it wouldn't be a good thing - nothing to back it up with.
I should have known you would know! You're such a wealth of information.
It's odd, but while I was never a "hippies protester of the 60's", I DID teach my children to always question ... always, always, always. They'd come home with some silly crap a friend had told them, and I'd ask them, "Are they smarter than you? Then what makes you think they know more than you? Did you ask them WHY (or HOW).....?"
LIke the corn syrup commercial ...... people cite what they've heard but they don't know WHY they're saying it. And when pushed with the "what, who, when, why" questions, they've no idea.
indydebi I was taught the same thing. If I have doubts always ask why. I've never been afraid to question authority.
I'm glad to read some of these posts. I'm dying to try cookies and decorating them and gathering as much info as I can beforehand.
Cool, then, I can bake up some sugar cookies and pre-decorate them with the basics and freeze then I can pull 'em, thaw 'em and finish the not-freeze-thaw-friendly decorations close to the time of dispensing!
Granted, I have many months before I need them, but I can do a test batch before then to make sure...these are going to be cookies for a Mardi Gras Krewe I'm in, so yeah, I have time to do a test run.