Need advice on stacking baked cookies for the freezer.

[winter is coming]

I'm making a scrillion cookies and would appreciate input about the best way to pack them up for the freezer. Here's the background info:

1. I'm making butter cookies that will be sprinkled with sanding sugar before baking. I'm planning on making all of them about 2.5" round and 1/4" thick.

2. I have a multitude of Snapware cupcake containers and plenty of parchment and/or waxed paper to place between layers.

3. The cookies will be in the freezer for a month, at most.

Here's my question: is there a limit to the number of layers I can stack on top of each other? The last time I did this, the cookies were an odd shape, so I limited myself to a two-cookie depth and created additional internal layers. If I go that route again, I can likely store 75 cookies per box. If I eliminate the internal layers, I'd be able to fit in another 15 or 30 cookies per box.

I don't want the cookies to break, but I could really use the additional storage. Anybody have some experience with this?

[TygrBright]

1. Depends on the consistency of the dough, starting temp, and freezer temp.

A very soft, high-moisture/fat dough starting at room temp will smoosh before the freezer can do its job.

A sturdier dough and/or one starting out refrigerated/cool will retain shape better, especially in a very cold freezer.

Don't put too many room temp/cool cookies in the freezer at once as it will bring down the internal temp of the freezer and allow dough time to mis-shape.

If it was me, I'd refrigerate all the dough, then prepare it a batch or so at a time, working fast in a cool room, and stacking 3-4 deep (assuming the dough isn't too delicate) and getting it into the freezer immediately. When that's frozen, haul another batch out of the refrigerator and repeat?

helpfully,
Bright

[winter is coming]

2. Thanks. Yes, I always work with cold dough.

I roll the dough, let it chill, cut the cookies, let them chill again, and then bake. The baked cookie is slightly crunchy on the edges but not what I'd call crisp, nor is it chewy or cake-like. I could fill half of the container, freeze, and then add on the other layers but I find I have less condensation when thawing if I fill the container all at once.

Maybe I'll make new internal platforms so that I only have two levels per container instead of three. That would let me have cookies 3-4 levels deep on each platform. I'm fairly confident about that, just not about 6-8 layers all on top of each other. I've done it with snickerdoodles and chocolate chip cookies, but not butter cookies.

[Little Star]

3. I freeze mine one layer at a time on a cookie sheet....

then transfer and layer them in a deep container once frozen. I don't get breakage that way.

[winter is coming]

4. Hmm. Not sure I can scrounge enough space in our freezer for that, but I'm motivated to try.

I usually bake it at home, then freeze it at church. I've got a cold bag big enough to get a container or two to church without letting it thaw. Thanks!

on edit: I wish I could bake the stuff at church, but those ovens... let's just say I'm convinced they were purchased to convince people that Satan exists.

[dem in texas]

5. Don't put them in freezer

Freezing the cookie puts ice crystals in the cookie and when it thaws, it ruins the taste and the texture and if you use a sanding sugar, they will be sticky when they thaw. The freezing is why your cookies are not staying flat. I have baked thousands of cookies (always with lots of butter) for over 45 years. I used to store them in metal cookie tins, I now use plastic containers like you buy at the dollar stores, you want the plastic containers to be about the same depth as cookie tins.

After baking the cookies, let them completely cool on wire racks so the air can reach the bottom of the cookie so it will stay crisp. Lay some waxed paper on the bottom of the container, put a layer of cookies, more waxed paper and more cookies, then waxed paper until you fill the container. you should be able to go up 3 or 4 layers, depending how thin the cookies are. Make sure it is closed tightly. Waxed paper is cheap to use, parchment paper would work too, but is more expensive. Don't use paper towels as they will draw moisture from the cookies. I used to start baking cookies for Xmas before Thanksgiving and never had a cookie go bad when stored like this. The cookies will keep their shape and texture.

I still like to use some pretty tins, because a whole tin of homemade cookies makes a great gift for friends and neighbors. I bake cookies more than just at Christmas, my husband loves old fashioned peanut butter cookies and crispy oatmeal chocolate chippers. Not to mention the all time family favorite, orange chocolate chip cookies.

I have a huge collection of cookie cutters, many purchased when we lived in Germany. This year for Christmas I am dividing them up and giving to my four granddaughters who all are turning out to be great cooks and bakers.

[winter is coming]

6. Thanks. I don't actually have a problem with the cookies staying flat; I just wasn't sure if the

weight of 7 or 8 layers of cookies would smush or break the bottom layer.

[SheilaT]

7. If you freeze them in small

stacks, no more than three cookies high, once they are completely frozen, you can make the stacks a lot deeper and the bottom ones won't deform.

It's putting four or more fresh cookies on top of each other into the freezer that is causing your problem. So freeze, then stack.

There will certainly be some eventual limit to how deep or high the stacks can be, but it's probably as high as is practical in your freezer. Unless, of course, you have one of those chest-types that five feet deep, in which case my advice will be not to pack it solidly full of your frozen cookies.