Can I start making Christmas Cookies Now?

Do you think it's too early to start making Christmas cookies? How would I keep them fresh until Christmas? I thought about freezing them, but I don't know if they CAN be frozen. Any suggestions greatly appreciated!|||FREEZING COOKIE DOUGH





Cookie dough will freeze well for 4 to 6 weeks. Rolls of dough should be sealed tightly in plastic wrap (chill in refrigerator first before freezing). Other kinds of dough should be stored in airtight containers. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags. Let stand at room temperature for about 30 minutes before baking.





The cookie doughs that freeze best are:





* shortbreads


* chocolate chip


* peanut butter


* refrigerator


* sugar


* brownies








(Avoid freezing cake-like cookies and cookies that have a very liquidy batter, such as madeleines and tuiles.)








Don't try to freeze soft meringue-type cookie dough. Chocolate chip, brownies, peanut butter, and sugar cookie dough (or anything similar) freezes well. Let the dough defrost in the refrigerator (about 2-3 hours). Make sure to label the container with the date and type of cookie dough.





Refrigerator Sugar Cookies.





Original recipe yield: 3 - 4 dozen





Ingredients





* 2 cups white sugar


* 2 cups unsalted butter


* 2 eggs


* 1 teaspoon baking soda


* 4 cups all-purpose flour








DIRECTIONS





1. Cream sugar with butter. Add eggs and mix well. Sift baking soda and all-purpose flour. Add to the butter mixture.


2. Shape dough into rolls, wrap in wax paper and chill at least several hours, preferable overnight.


3. Slice as thinly as possible (very sharp, thin blade knife dipped in water works best). When roll starts to get soft, return to refrigerator and start on another roll.


4. Decorate with colored sugar, etc. and bake in a preheated 350 degrees F (175 degrees C) oven until set but not brown, 8 - 10 minutes. Yield depends on how thin the slices are but you should get at least 3 dozen.





Caramel Slices





Ingredients





* 3 cups all-purpose flour


* 1 teaspoon cream of tartar


* 1/2 teaspoon baking soda


* 1/4 teaspoon ground nutmeg


* 1 cup shortening, melted and cooled slightly


* 2 cups packed brown sugar


* 2 eggs


* 1 teaspoon vanilla extract











DIRECTIONS





1. Combine flour, cream of tartar, baking soda and nutmeg in a bowl and set aside.


2. Beat together in a large bowl the melted shortening and the brown sugar. Beat in the eggs, then the vanilla extract. Gradually blend in the dry ingredients.


3. Shape dough into a log measuring 1-1/2 inches in diameter. Wrap log in waxed paper or foil and chill for 4 hours or overnight.


4. Preheat oven to 375 degrees F (180 degrees C). Lightly grease 2 baking sheets.


5. Slice log into slices 1/4 inch thick. Place slices 1 inch apart on the baking sheets. Bake for 8-10 minutes until lightly colored. Cool on wire racks.








FREEZING BAKED COOKIES





Almost any baked cookie freezes well. Let cookies completely cool before freezing. Wrap cookies individually in plastic wrap then store them in a ziploc freezer bag or storage tin (coffee cans or holiday tins work great). You can also just layer the cookies between layers of waxed paper in the container, but the individually wrapped ones will store longer.





Freeze frosted cookies uncovered first until they are firm. Then pack them in airtight container lined with plastic wrap or foil. Make sure to label the container with the date and type of cookies. Unfrosted cookies can be frozen up to 6-12 months (frosted, about 3 months). Frozen cookies thaw in about 10 minutes at room temperature (if you can wait that long). If cookies should be crisp when thawed, remove them from the container before thawing.





Gingersnaps





1 c. sugar


3/4 c. butter


2 eggs


3 c. flour


2 tsp. baking soda


1 tsp. ginger


1 tsp. cinnamon


1/2 tsp. cloves


1/2 c. molasses





In a large bowl, cream sugar and butter. Add eggs. Stir in flour, baking soda, ginger, cinnamon, and cloves. Add molasses, stirring well. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll dough into 1-inch balls. Roll each ball in a little sugar and place 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes.





Snickerdoodles





1 c. butter


1 1/2 c. sugar


2 eggs


2 3/4 c. flour


2 tsp. cream of tartar


1 tsp. baking soda


1/2 tsp. salt





In a large bowl, cream together butter, sugar, and eggs. Stir in flour, cream of tartar, baking soda, and salt. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll the dough into 1-inch balls. Roll each ball in a mixture of cinnamon and sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes.





Peanut Butter Crackles





1 3/4 c. flour


1/2 c. sugar


1/2 c. brown sugar


1 egg


1 tsp. vanilla


1 tsp. baking soda


1/2 tsp. salt


1/2 c. butter, softened


1/2 c. peanut butter


Chocolate kisses or stars





Mix flour, baking soda, and salt. Mix together butter, peanut butter, and sugar. Beat in egg and vanilla. Stir in flour mixture. Shape dough into 1-inch balls. Roll in sugar and place on a greased cookie sheet. Bake at 375 degrees for 12 minutes. Remove from oven and press chocolate kisses firmly into cookie.|||Certain cookies can be made now, like shortbread. Other cookies can be made, but will need to be frozen since homemade cookies don't have preservatives in them to make them stay fresh longer. Wrap them tightly, but carefully to prevent that yucky freezer taste and you should be fine. You can also freeze your dough if you want and bake them at a later time.|||Most general Christmas cookies can be frozen in zip-lock style bags. If your recipe doesn't say, it should freeze ok. If it can't be frozen, the recipe usually states it. Sugar type and press or roll out or drop cookies can all be frozen. Just let them thaw 24 hours in frig and then get them out of the bags. Some cookies taste better cold, others you will want to thaw and then bring to room temp. (The only way to know is to taste a nibble cold, if you don't like it, warm them for about an hour out of frig.)|||Yes you can start early, i always do. Most cookies freeze well. Just cool completely wrap and seal them air tight. Some cookie set well in containers on your table just fine until Christmas. I baked The Prize Cookies they are great for containers and offering to your guest as they stop. They get better by the day.








PRIZE MINCEMEAT COOKIES





1 c. Crisco


1 1/2 c. sugar


3 eggs, well beaten


1 (9 oz.) pkg. condensed none-such mincemeat


3 1/4 c. all purpose flour


1 tsp. baking soda


1/2 tsp. salt





Cream shortening in large bowl, gradually add sugar and blend well after each addition. Add eggs and beat until smooth. Sift together flour, soda, and salt. Gradually add to creamed mixture. Crumble and stir in mincemeat. Drop by teaspoons on greased cookie sheet 2 inches apart. Bake in 400 degree oven 12 minutes or until lightly browned.|||Ive never frozen sugar cookies before but I have refrigerated the dough for up to 10 days with good results.


I make a cookie called Swedish ribbon cookies that freeze well and other cake like cookies.


there are some that I make that are meant to be crisp like pfeffernuese , ginger snaps,biscotti and the like that keep well for weeks in a tin on a cool shelf.


Ive copy pasted a link with kinds of cookies and how to freeze instructions.


http://www.christmas-cookies.com/bakingt鈥?/a>


good luck %26gt;%26lt;%26gt;|||now?


i dont think you should.


its way too early,


and if you freeze it,


its going to turn hard and cold,


and it doesnt taste warm and moist


as it does when its all fresh.


my mom personally bakes them while the guests are eating dinner,


so they could have it as dessert,


and come dessert time,


its fresh and moist,


no trace of being frozen for a long time.|||Most cookies can be baked and frozen just fine. If you are making cookies with a filling in them you can freeze the sandwich part and fill them after thawing. Just make sure they are wrapped up tight and they'll be great!|||Yes, there are some great frozen cookie recipies on www.cooks.com you can usually keep the cookie dough in the freezer for about a month or so =)


Unless you wanted to bake the cookies after you made them into shapes... then I wouldn't bake them now! They would get stale!|||I don't think that's a good idea , too early.


mabe few days before christmas.|||You could make the dough now and freeze and then bake them off as needed as it gets closer to Christmas.|||I freeze all my Christmas cookies and they always taste great. So yes, you can start now.|||I always make start making mine early and freeze them. Almost any baked cookie freezes well. Let cookies completely cool before freezing. Wrap cookies individually in plastic wrap then store them in a ziploc freezer bag or storage tin (coffee cans or holiday tins work great). You can also just layer the cookies between layers of waxed paper in the container, but the individually wrapped ones will store longer. If you have a vacuum sealer, use that to seal the cookies in bags to freeze.





Freeze frosted cookies uncovered first until they are firm. Then pack them in airtight container lined with plastic wrap or foil. Make sure to label the container with the date and type of cookies. Unfrosted cookies can be frozen up to 6-12 months (frosted, about 3 months). Frozen cookies thaw in about 10 minutes at room temperature (if you can wait that long). If cookies should be crisp when thawed, remove them from the container before thawing.|||Nah you should wait about 2 weeks before christmas, they would be fresher and better!!! :D|||It depends on a lot of things:


1. when are you giving them away?


2. will it have preservatives?


3. how long do your cookies usually last?





if you're giving them away a little later anyways, fresh cookies are always better ^___^|||you mean you haven't started them yet?? lol kidding!





A suggestion for keeping them until Christmas would be to use a "food saver" or vacuum sealer. Once the cookies are made, put them into a dish that can't be crushed ( the bottom part of a plastic dish works great) and vacuum seal it to remove as much air as possible. Try to avoid stacking over the edges of the container, once you start to seal if there are any over that they will get crushed. You can then keep them in the refrigerator or a cold place they will last for up to 4 months in sealed packages.


After cookies are baked do not touch them with your bare hands, as the oils from your skins will cause mold to form. I use a light latex type glove for handling the food.





( just so you wont feel bad... I know ladies that start their cookie baking in September!)|||yes ..freeze