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.
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.
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.