What are some good bake-ahead cookies for the holidays?

Question

I do a lot of baking for Christmas and Thanksgiving and I am wondering if you have any recipes that freeze well? I know I can freeze dough, just kind of wanted to make a batch or two up each weekend and freeze. Is there a cookie I can bake and tyhen freeze? What are your baking holiday traditions? Thanks!

Answer 1

Please, please, please visit this website! This has just about every cookie recipe you can think of plussss cakes, pies, candies, ect. for the holidays! It's alot of fun and interactive as well. Puts you in the Christmas spirit!

http://www.northpole.com/Kitchen/Cookbook/

Answer 2

1

Answer 3

you may try making fruitcake cookies.
You can make a big batch of chocolate chip cookies, butter cookies or sugar cookies. But keep this in mind when making cookies, never over work your cookie dough or over mix your cookie batter. For cookie batter, when you don't see any traces of flour stop mixing. For cookie dough, handle then a delicate as possible. If you have scraps from using cookie cutter, three stokes to for it into a ball is the maximumm, and then let the rolling pin do teh rest of the work or else your cookies wiill be too hard to eat. FYI. ps. if ever it;s your first time to make cookies.

Answer 4

Try to make some of your all-time favorite cookies and then freeze the dough and then bake them the night before you are ready to eat and serve them!!! Hope it works!!

Answer 5

Sugar Cookies! If they are the rolled kind you ice, ice when thawed and ready to serve. Otherwise, you can put colored sugar and sprinkles on now, bake, and freeze!

Brownies freeze well, so do Snickerdoodles. I find things w/ chunks of choclate chips do NOT freeze as well.

Answer 6

Some of my favorite (and SUPER EASY) cookies are these cranberry ones. I'm sorry I can't remember the exact amounts or times here. You take a box of quickbread mix (like for muffins) and mix the dry mix with some melted butter and then bake. THAT'S IT. Like I said, I can't remember the amount of butter but it shouldn't take too much guessing to see what makes it moist but not runny. You can use any kind of quickbread you like too! I think they bake at 350....just watch 'em. Good luck!

Answer 7

Make the alltime favourites(suger cookies, chocolate chips, etc.) the day before christmas, then stick them in the fridge. In the morning, get them out and let them sit for about an hour so they won't be too cool to eat, and sometimes they'll be softer after sitting a while, which will make them alot easier to eat.

I'm only thirteen, so I don't have much else. lol Sorry!
-Jessy

Answer 8

it somewhat is an exceptionally ordinary and massive-tasting "sugar cookie" recipe that works up speedy and the dough is large to artwork with. I made some over the weekend and have been given many compliments. I used Christmas tree cookie cutters and garnished with melted chocolate chips placed in a zip-lock bag and clipped a small hollow interior the corner after melting. I in simple terms drizzled this over the wood like garland on a tree. go away them out on wax paper in one day so the chocolate will set. wish you delight in them! Roll-Out Cookies Makes: approximately 2 dozen cookies Prep Time: 10 minutes cook dinner Time: 6-7 minutes waiting In: sixteen-17 minutes aspects * one million cup unsalted butter, softened * one million-one million/2 cups granulated sugar * one million egg * one million-one million/2 tsp. vanilla extract * one million/2 tsp. almond extract * 2-3/4 cups all-purpose flour * 2 tsp. baking powder * one million tsp. salt instructions: Preheat oven to 4 hundred stages. In a mixer bowl, cream butter with sugar till mild and fluffy. Beat in egg and extracts. blend flour, baking powder and salt; upload to butter blend one million cup at a time, mixing after each and each addition. Knead in a small quantity of icing shade, if wanted, for tinted dough. do no longer relax dough. Divide dough into 2 balls. On a floured floor, roll each and each ball right into a circle approximately 12 inches in diameter and one million/8 inch thick. Dip cookie cutter in flour till now each and each use. Bake cookies on ungreased cookie sheet 6-7 minutes or till cookies are gently browned.

Answer 9

I've always had good luck freezing Nestle's Toll House chocolate chip cookies. They seem to be OK when thawed.

Good luck!

Answer 10

I have made all of these & they all freeze

Chocolate almond cookies

INGREDIENTS
4 (1 ounce) squares milk chocolate, chopped
3/4 cup finely chopped blanched almonds
1 cup white sugar
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup unsweetened cocoa powder
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 egg
1/2 cup apricot preserves



DIRECTIONS
In a medium bowl, combine the almonds and the milk chocolate. Add half of the sugar, and mix well. Set aside.
In a large bowl, beat the butter until soft. Stir in the vanilla and remaining sugar until well blended.
Mix in the egg and apricot preserves. Sift together the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg mixture. Add the chocolate and nut mixture and stir until well blended. Mixture will be stiff.
Spread two lengths of plastic wrap about 12 inches long on a counter. Spoon half of the dough down each length of the wrap, forming strips 8 to 9 inches long. Bring the two long sides of the wrap together on top of one of the strips of dough. Press together close to the dough and smooth into a strip about 9 inches long, 3 inches wide and 1 inch high. Repeat with second strip. Freeze for at least 1 1/2 hours, or as long as you'd like.
Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil or baking parchment. Unwrap the frozen dough and cut 1/4 inch thick slices. Place on cookie sheets 2 inches apart.
Bake for about 11 minutes. Let cool on wire racks.

Acorn magic delights

INGREDIENTS
1 cup butter, melted
3/4 cup packed brown sugar
1 1/2 cups finely chopped pecans
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
1 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended. Combine flour and baking powder, and stir into the butter mixture. Shape dough into 1 inch balls, and place onto ungreased cookie sheets. Flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.
Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheet to cool on wire racks.
In the top of a double boiler, melt chocolate chips, stirring frequently until smooth. Remove from heat; keep chocolate warm over water in the double boiler. Dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans. Allow cookies to set on waxed paper.

Soft gingersnaps

INGREDIENTS
1 1/2 cups butter (no substitutes), softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar



DIRECTIONS
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.