That’s where this holiday cookie timeline comes in handy. Here, we’ll cover the most common types of holiday cookies and how to best plan ahead. Whether you’re ready to start making dough now to stash away in your freezer, bake some cookies that will last all day in a cookie tin, or just need a handful of recipes you can knock off in one day. , here’s our guide to it. To make those ambitious holiday cookie dreams come true.
Same day cooking, no rest
Drop cookies are basically instant gratification — mix your dough, shape into balls, then bake right away. Or to avoid shaping the dough entirely, make cookie bars, which only require pressing the dough straight into the pan. These cookies are great to sprinkle in between a long project bake or a long rest. Another pro tip: If you’re making more than one cookie dough in the same day, start with a light-colored dough, then work up to a chocolate or heavily spiced dough so you don’t need to clean the bowl in between. be
Suggested Recipes: Sugar cookies, Chocolate Peppermint Schnapps, Gingersnaps, Almond Cloud Cookies, Pagnoli (Italian cookies with pine nuts), Snowball Cookies, Fast Frosted Gingerbread Bars, Napoleon Sugar Cookie Bars
Recommended tool: Divide all of your cookies evenly together. A handy set of scopes.
Photography by Daniel Sykes; Food styling by Liz Neely
Need cookies in a few days?
Let the dough rest overnight (or longer).
Mixing your cookie dough one day, then letting it rest in the fridge overnight (or longer) before baking can be an effective way to break up kitchen chores. You can dedicate one day to mixing the dough, then spend the next day shaping and baking.
It’s not just a time saver: Most cookies will benefit from an overnight rest, as it allows the ingredients to fully hydrate, improve flavor, solidify the fat, and prevent excessive spreading. helps Almost any basic drop or roll-out cookie dough can rest in the refrigerator for up to five days. Any more, and they should be transferred to the freezer. (More on that later.)
Suggested Recipes: Rugelach, Chocolate Crinkle Cookies, Cream Cheese Stuffed Red Velvet Cookies, Spiced Hot Cocoa Cookies with Marshmallow Middles, Glazed Ricotta Cookies
Recommended tool: The key to storing cookie dough in the refrigerator is to cover it tightly so it doesn’t dry out. It’s strong Storage bowl It’s airtight with a lid!
Photography by Rick Holbrook; Caitlin Wayne’s Food Style
Cook now, eat later.
Cookies are usually best the day they are baked, but there are many varieties that will stay crisp and gooey for several days or up to a week. Think biscotti, brittles, blisters and meringue. In general, you can make any of these at least five to seven days in advance. (Which also makes them Great candidate for shipping!)
For cookies that don’t have a long shelf life, you may choose to freeze them instead. To thaw, let them defrost in the refrigerator overnight to avoid sudden changes in temperature that can disrupt their texture.
Recommended recipes for storing at room temperature: Cranberry Lime Swirl Meringues, American-style vanilla biscotti, Freeform Hazelnut Florentines, Peppermint bark, Labkuchen, Brownie Brittle
Recommended recipes for storing in the freezer: Eggnog Rum Balls, Fudge Brownies, rogelach, Chocolate Crinkle Cookies, Chocolate Magic Cookie Bars
Recommended tool: Keep your cookies tasting as fresh as the day before Airtight container.
Photography by Rick Holbrook; Food styling by Caitlin Wayne
Need cookies all season long?
Freeze the dough, then bake anytime.
As mentioned, rolled-out cookie dough can rest in the refrigerator for several days, but what if you want to prepare ahead of time and get started? Gingerbread And Butter cookies Weeks or months ago? We suggest. This method Roll out the dough between layers of parchment to your desired thickness, stack the layers and wrap tightly, then stick in the freezer. Since the dough will already be thin, it will only take five minutes to defrost on the counter top. Plus, the extra cold dough will make the cookie cutter even easier to use and ensure sharp, clean edges.
Of course, you can also freeze the drop cookies in the form of balls in advance in the freezer. Let them cool on a sheet tray before transferring to a zip-top plastic bag. (If they go straight into the bag, they will clump together.)
Slice and bake. Cookies are also ideal for storing in the freezer. Shape them into a log, then when it’s time to bake, defrost the dough and start cutting.
Recommended Freezer Cutout Cookie Recipes: Light Spice Holiday Cookies, Eggnog Cookies, Chocolate Cutout Cookies, Gingerbread cookies, Holiday Butter Cookies, Spiced Star Speculas Cookies, Soft Frosted Sugar Cookies
Suggested Slice and Bake Cookie Recipes: Peppermint Bark Cookies, Polvorones, Cranberry-studded melted butter shortbread, Glazed Ginger-Sour Shortbread, checkered sables, Pistachio Crusted Icebox Cookies
Recommended Tools: Pre-cut parchment paper What takes flat is a cookie-baking secret weapon. For your drop cookies, this Freezer tray It’s a great alternative to zip-top plastic bags and slice-and-bake cookies. Easy Dough Keeper Makes storage even easier. (Bonus: There are even score marks to guide your slicing.)
Photography by Rick Holbrook; Food styling by Caitlin Wayne
Spread the joy (and work) of cookie baking.
Cookies with multiple ingredients — whether it’s stacked layers or fillings — are a lot less difficult when you’re not trying to do them all in one day. On the first day, make the filling and bake the cookies—no need to rush the cooling process. Then the next day (or the day after), focus on collecting.
Suggested Recipes: Italian Rainbow Cookies, Cola de Mono alfajores, Organic Cookies and Cream Sandwich Cookies, Linzer Cookies, Ombre Chocolate Cake Bars
Photography by Rick Holbrook; Food styling by Caitlin Wayne
If you’re baking for a party or sending out cookie boxes, make it easy on yourself by using a combination of these methods. Bake a few cookies ahead and store them in airtight containers. Prepare some dough and freeze them for the day you’re serving (or shipping); Make some dough the day before to rest in the fridge. Pull a few fully baked cookies from the freezer to thaw. Happy Holiday Cookie Baking!
Now that you have a holiday cookie game plan, Advance your decorating skills with our latest on-demand class.!
Photography by Daniel Sykes; Food styling by Liz Neely