Tips for Stress Free Holiday Cookies
Cookie Dough Storage
- Most cookie doughs can be stored in the freezer. However, do not freeze dough containing sour cream or cream cheese. After mixing the dough, chill it in the refrigerator until firm. Then shape it into a large ball or square. Wrap in freezer paper, then place in a heavy-duty resealable plastic bag. Freeze for up to 6 months. Thaw dough in the refrigerator before baking.
- For drop cookies, you can place individual cookie portions onto waxed paper-lined cookie sheets and freeze. Once frozen, transfer to labeled freezer bags. Remove as many portions as you need and bake, making sure to add additional baking time.
Baked Cookie Storage
- Store cooled, baked cookies in an airtight container at room temperature for about 3 days. To freeze cookies for up to 3 months, wrap the cookies in plastic, stack in an airtight container, seal and freeze. Thaw wrapped cookies at room temperature before serving.
- Allow cookies to cool completely before storing.
- Store soft cookies and crisp cookies in separate airtight containers. If stored together, the moisture from the soft cookies will soften the crisp cookies, making them lose their crunch.
- Flavors can also blend during storage, so don't store strong-flavored cookies with delicate-flavored ones.
- Layer cookies in a container, separating each layer with waxed paper.
- Allow icing on cookies to completely dry before storing.
- If your crisp cookies became soft during storage, crisp them up by heating in a 300° oven for 5 minutes.
Quick Tips for Store Bough Cookies
- Even if you don't have time to bake, you and your family can still enjoy special Christmas cookies. It just takes a trip to the grocery store and a little creativity! Here are tricks for making purchased cookies your own works of art.
- Melt some vanilla or white baking chips. Dip gingersnaps halfway into melted chips…or drizzle the melted chips over the cookies.
- Tint your favorite vanilla frosting with food coloring. Use to pipe holiday designs on sugar cookies.
- Purchase chocolate-covered mint cookies; drizzle with contrasting melted white chocolate.
- Frost chocolate chip cookies with purchased or homemade chocolate frosting. Decorate with colored sugar or sprinkles.
Make-Ahead Cookie Dough
Servings 200
Ingredients
- 2 cups butter, softened
- 1 cup sugar
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/8 teaspoon salt
- Sprinkles, jimmies or colored sugar, optional
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
- Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 5 portions (1 cup each).
- To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
- Or, bake according to individual directions for Jolly Santas, Lemon Rope Trees, Magic Stars, Reindeer Bites and Strawberry Tea Cookies (recipes also in Recipe Finder).
- To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 200 slice-and-bake cookies.
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