NYRchick Posted 14 Dec 2012 , 5:13pm
post #1 of

Hello Bakers.  Are there some recipes that are better than others to make in advance and freeze for later baking or will all doughs freeze well? I am looking to make several kinds of Christmas cookies and I would like to begin making the dough.

Thanks

2 replies
BakingIrene Posted 15 Dec 2012 , 4:38pm
post #2 of

I freeze all of the following uncooked dough: variations on the Toll House drop cookies with fruit or chips and even oatmeal, refrigerator cookies, rolled cookies, rugelach.

 

I would NOT freeze brownie batter or other bars that need to rise.  I would freeze those after baking, without cutting them up, by lining the pans with foil and putting the whole thing into a zipped bag.

 

I would not freeze macaroon and eclair doughs except after baking.

carmijok Posted 15 Dec 2012 , 6:48pm
post #3 of

Actually you can freeze batter quite nicely.  I've done it several times for cakes and cupcakes and it rises well.  So  brownie batter could be frozen. 

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