Make Ahead Favorite Christmas Cookies
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Enjoy this collection of over 20 of the best Make Ahead Christmas Cookies, from sugar cookies to snickerdoodles! Prep these delicious cookies early for a stress-free holiday with my make ahead, freezer, and storage tips!
One of the things we love to do throughout the holidays is to make cookies – and without a doubt, Christmas cookies are our absolute favorite! But I’ve found that by making my cookies ahead, I can relax and enjoy the holiday season with my family and friends so much more! I love having my freezer filled with our favorite cookies that are ready to bake for guests or to give as gifts throughout Christmas.
The BEST Cookie Storage Tips!
- Do not store hard and soft cookies together because the hard cookies will become soft.
- Do not store cookies with intense flavors, such as gingerbread, with other cookies, as the flavors may transfer.
- To freshen stored cookies before serving, place them in a 350º F oven for 2 to 3 minutes if they are not frosted.
I’ve shared over 20 of our favorite Christmas cookies to make for the holidays and have updated them to include the make ahead instructions and storage tips!
Happy baking, friends!
Chewy Sugar Cookies Recipe
If you want a quick and easy sugar cookie recipe that everyone will love, this is it! Crisp on the outside and chewy on the inside, these sugar cookies are always a hit. I love that they come together quickly and are perfect for sharing!
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, scoop the dough into balls and follow the baking instructions in the recipe.
Freezing Chewy Sugar Cookie dough: Scoop dough by the tablespoon, roll it into a ball, and place it onto a parchment-covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer, remove the number of cookies from the container you wish to bake, and place them in the refrigerator to thaw. Once the dough has thawed, roll the balls in the granulated sugar and place them at least 1 1/2 to 2 inches apart on a parchment-lined baking sheet. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked sugar cookies thoroughly. Layer the sugar cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
The BEST Chewy Sugar Cookies Recipe!
Cut Out Sugar Cookie Recipe with our favorite Cookie Icing
If you are looking for a traditional rolled sugar cookie recipe that you can decorate, here’s your cookie! I like to use the cookie icing that my Mama and Grandmother always used for these much loved Christmas cookies.
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, roll the dough to the desired thickness and follow the recipe instructions.
Freezing Rolled Cookie Dough: Divide your dough into two equal-size balls. Place each dough ball between two pieces of plastic wrap and flatten each into a disc. Place each disc into an airtight freezer bag. Label each bag with the date and name of the cookies. Place the discs onto a baking sheet to keep them flat and freeze.
When you are ready to bake the cookies, thaw the dough for about 30 minutes or until it is softened. Follow your recipe instructions to roll the dough to the desired thickness of your cookies. Then, cut the dough into the desired shapes. Bake as directed in your recipe.
You can also freeze the dough after it has been cut out into desired shapes. Place the cut-out cookies on a parchment-lined baking sheet. Cover with plastic wrap and freeze for about 30 minutes. Remove the cookies from the cookie sheet and place them into an airtight freezer bag. Label with the date and name of the cookies and freeze.
When ready to bake, remove the cookies from the freezer and place them on a parchment-lined baking sheet. Bake as directed in the recipe. You may need to add a couple of minutes to the baking time.
Storing the baked cookies: After baking, cool the cookies completely. Place the sugar cookies in a layer between waxed paper or parchment. You may frost these cookies either before or after storing them.
If you frost before storing, be sure the frosting is completely dry before starting the storage process.
Store them in an airtight container for up to 1 week.
Cut Out Sugar Cookie Recipe
Gingerbread Cookie Recipe
Gingerbread cookies weren’t always my favorite, but they are now with this delicious, flavor-packed cookie recipe! This recipe is perfect for making adorable Gingerbread Men to decorate!
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When ready to bake, roll the dough to the desired thickness and follow the recipe instructions.
Freezing Gingerbread Men Cookie Dough: Divide your dough into two equal-sized balls. Place each dough ball between two pieces of plastic wrap and flatten it into a disc. Place each disc into an airtight freezer bag. Label each bag with the date and name of the cookies. Place the discs onto a baking sheet to keep them flat and freeze.
When you are ready to bake the cookies, thaw the dough for about 30 minutes or until it is softened. Follow your recipe instructions to roll the dough to the desired thickness of your cookies. Then, cut the dough into the desired shapes. Bake as directed in your recipe.
You can also freeze the dough after it has been cut out into desired shapes. Place the cut-out cookies on a parchment-lined baking sheet. Cover with plastic wrap and freeze for about 30 minutes. Remove the cookies from the cookie sheet and place them into an airtight freezer bag. Label with the date and name of the cookies and freeze.
When ready to bake, remove the cookies from the freezer and place them on a parchment-lined baking sheet. Bake as directed in the recipe. You may need to add a couple of minutes to the baking time.
Storing the baked cookies: After baking, cool the cookies completely. Place the cookies in a layer between waxed paper or parchment. You may frost these cookies either before or after storing them. If you frost before storing, be sure the frosting is completely dry before starting the storage process. Store them in an airtight container for up to 1 week.
Gingerbread Cookies Recipe
Snickerdoodles Recipe
Snickerdoodles are always a favorite cookie throughout the year, but they are such beloved Christmas cookies!
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, scoop the dough into balls and follow the baking instructions in the recipe.
Freezing Snickerdoodles dough: Scoop dough by the tablespoon, roll it into a ball and place it onto a parchment-covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them in the refrigerator to thaw. Once the dough has thawed, roll the balls in the granulated sugar and place them at least 1 1/2 to 2 inches apart on a parchment-lined baking sheet. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Snickerdoodles Recipe
Oatmeal Lace Cookies
Oatmeal lace cookies are a delicate, delicious cookie perfect for the holiday cookie platter!
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, drop the dough by teaspoons onto parchment-lined baking sheets 2 inches apart and follow the recipe baking instructions.
Freezing Oatmeal Lace Cookie dough: Drop dough by teaspoons onto a parchment-covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them at least 2 inches apart on a parchment-lined baking sheet. You will not need to thaw the dough before baking. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Oatmeal Lace Cookies Recipe
Coconut Dreams Cookie Recipe
If you enjoy coconut cookies, you will love these Coconut Dreams cookies! Filled with delicious coconut and sprinkled with chocolate chips, what’s not to love?
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. Scoop the dough into balls when ready to bake and follow the baking instructions in the recipe.
Freezing Coconut Dreams Cookie dough: Drop dough by the tablespoons onto a parchment-covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them at least 1 1/2 inches apart on a parchment-lined baking sheet. You will need to thaw the dough before baking the cookies. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Coconut Dream Cookies Recipe
Chocolate No Bake Cookies Recipe
An all-time family favorite recipe, these Chocolate No Bake Cookies are always a part of our Christmas cookie tradition!
Make Ahead Tips: Drop cookies by tablespoons onto parchment paper. Allow to dry for 10-15 minutes until the no-bake cookies have become firm. Layer cookies between pieces of parchment or waxed paper in an airtight container. Store for up to 1 week for maximum freshness.
Chocolate No Bake Cookies Recipe
Chocolate Chip Cookies Recipe
What cookie tray is complete without chocolate chip cookies? This recipe is my absolute favorite and one that my whole family loves.
Make Ahead Tips: Place cookie dough balls onto a parchment-lined baking sheet and into the freezer until frozen, about 30 minutes. Then, remove the scoops from the baking sheet and place them into a freezer-safe, airtight container.
When ready to bake one, two, or ten cookies, pull that number out and bake. You may need to add a few more minutes to the baking time since they are being baked frozen.
Best Chocolate Chip Cookies Recipe
Butter Cookies Recipe
These Butter Cookies are perfect served plain or topped with creamy buttercream frosting! You can use either Vanilla or Chocolate Buttercream frosting if you wish.
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. Scoop the dough into balls when you are ready to bake, and follow the baking instructions in the recipe.
Freezing Butter Cookie dough: Scoop cookie dough by the tablespoon onto a parchment-lined baking sheet. Press down on the cookie dough ball lightly with the palm of your hand or the bottom of a glass until it is about 1/2 inch thick. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookies into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them at least 2 inches on a parchment-lined baking sheet. There is no need to thaw the dough before baking. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Butter Cookies Recipe
Ginger Molasses Cookie Recipe
Molasses cookies bring all of those favorite holiday flavors together in one cookie! This recipe elevates those flavors in these Ginger Molasses Cookies.
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, scoop the dough into balls and follow the baking instructions in the recipe.
Freezing Ginger Molasses Cookie Dough: Scoop walnut-sized dough balls and roll them into smooth balls. Roll in granulated sugar. Place dough onto parchment-lined baking sheets. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them at least 2 inches on a parchment-lined baking sheet. There is no need to thaw the dough before baking. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Chewy Ginger Molasses Cookies Recipe
Classic Buttery Spritz Cookies
These Christmas cookies are some of the most classic and festive cookies! They are so easy to make with a cookie press, but I also share how to make them without one!
Make Ahead Tips: To make ahead, place dough in a cookie press fitted with your choice of disc. Press cookies through the cookie press onto a baking sheet, leaving about 1 1/2 to 2 inches between each cookie. Cover and place in the refrigerator for up to 3 to 5 days. When you are ready to bake, follow the recipe instructions.
Freezing Buttery Spritz Cookies: Place your cookie dough into a cookie press with your choice of disc. Press cookies through the cookie press onto a parchment-lined baking sheet. Cover and place in the freezer to freeze for about 1 hour. Remove the cookies from the freezer and place them in an airtight container or bag. Label the container with the date and the name of the cookies. Cookie dough will keep in the freezer for up to 2 months.
When you are ready to bake the cookies, remove them from the freezer and allow them to completely thaw in the refrigerator. Bake according to recipe instructions.
To freeze baked cookies, Cool them completely. Line the bottom of a flat rectangle or square freezer-safe, airtight container with parchment or wax paper. Place cookies in a single layer in the container, layering them with parchment or wax paper between the layers.
When ready to serve, thaw the cookies at room temperature in the container. Frost or glaze the cookies after they are completely thawed.
Storing the baked cookies: After baking, cool the cookies completely. Place the cookies in a layer between waxed paper or parchment. You may frost these cookies either before or after storing them. If you frost before storing, make sure the frosting is completely dry before starting the storage process. Store them in an airtight container for up to 2 weeks.
Classic Buttery Spritz Cookies Recipe
Peanut Butter Cookies
Do you include Peanut Butter Cookies on your Christmas cookies baking list? We always do!
Make Ahead Tips: You can prepare the dough for the Peanut Butter Cookies and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, scoop the dough into balls and follow the baking instructions in the recipe.
Freezing Peanut Butter Cookie Dough: Scoop the dough, roll it into a ball, and then roll in granulated sugar. Place onto a parchment-covered baking sheet. Dip the tines of the fork into sugar and then press into the top of the cookie to form a criss-cross pattern. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookies into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them at least 1 1/2 to 2 inches apart on a parchment-lined baking sheet. You do not need to thaw the cookies before you bake them. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Peanut Butter Cookies Recipe
Pecan Sandies (Mexican Wedding Cookies, or Snowball Cookies)
Pecan Sandies, Mexican Wedding Cookies, or Snowball Cookies, these little cookies powdered with confectioner’s sugar are delicious, no matter the name and are favorites for celebrations and holidays!
Make Ahead Tips: Store baked and cooled cookies in an airtight container for up to a week.
Freeze Baked Cookies: Roll the cookies in the powdered sugar for the first rolling, cool the cookies completely, and then freeze them on the baking sheet. When the cookies have frozen solid, about 30 minutes. Store the cookies in an airtight, freezer-safe container for up to 3 months. When ready to serve, allow the cookies to reach room temperature and then roll them or dust them with an additional coating of confectioner’s sugar.
Freeze Unbaked Cookies: To freeze the cookie dough, roll the cookies to form the cookie dough balls and then place them onto a parchment-lined baking sheet. Freeze completely on the baking sheet. Once the cookies have frozen solid, about 30 minutes, transfer the cookies to an airtight, freezer-safe container to freeze for up to 3 months. When ready to serve, allow the cookies to thaw in the refrigerator and then bake as instructed.
Pecan Sandies, Snowball Cookies (Mexican Wedding Cookies) Recipe
Peppermint Bark Sugar Cookie Recipe
Peppermint Bark is always a Christmas favorite at our house, and these Peppermint Bark Chocolate Sugar Cookies sure bring those flavors home in a fun, delicious way! They make such festive Christmas cookies!
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, scoop the dough into balls and follow the baking instructions in the recipe.
Freezing the Peppermint Bark Chocolate Sugar Cookie Dough: Drop the dough by the tablespoons onto a parchment-covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them at least 1 1/2 to 2 inches apart on a parchment-lined baking sheet. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. If frosting these cookies before storing, make sure the frosting is completely dry before storing. These cookies should keep up to 1 week.
Peppermint Bark Sugar Cookie Recipe
Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies look like they’ve had a dusting of snow! They always look so festive on your Christmas cookie platter!
Make Ahead Tips: To make my chocolate crinkles, I mix all of the ingredients together for the cookie dough, put them into freezer-safe deli containers, and pop them into the refrigerator. They can stay in the refrigerator for up to a week. Then, when I’m ready to bake them, I pull them out of the refrigerator, scoop out a small scoop, roll them into a ball, roll them in powdered sugar, and bake!
Freezing Chocolate Crinkle Cookie Dough: I place my dough into freezer-safe containers and freeze for up to 2 months. When ready to bake, I allow them to thaw in the refrigerator overnight, roll them in powdered sugar, and follow the recipe baking instructions.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Chocolate Crinkle Cookies Recipe
Salted Caramel Thumbprint Cookies
My Grandmother’s Thumbprint Cookies meet salted caramel in this delicious cookie recipe!
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake the cookies, follow the recipe instructions.
Freezing the Salted Caramel Thumbprint Cookies: Scoop one teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a parchment-lined baking sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all dough has been used. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookies into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them on a parchment-lined baking sheet. You don’t have to thaw these cookies before baking. Bake as directed in your recipe but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies slightly. Follow the directions in the recipe for adding the caramel. Let the caramel dry completely. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Salted Caramel Thumbprints Cookies Recipe
Shortbread Recipe
You’ll definitely get requests for this Shortbread every Christmas once you begin making it! It makes a beautiful gift as well!
Make Ahead Tips: You can refrigerate the shortbread dough overnight. Wrap the dough in airtight plastic wrap and store it in the refrigerator. Let the dough come to room temperature before baking.
Freezing Shortbread Dough: Wrap the dough securely in plastic wrap and freeze up to 3 months. Thaw overnight in the refrigerator and then let come to room temperature before baking.
Storing baked Shortbread: Place cooled shortbread wedges between 2 layers of parchment paper and place in an airtight container. The shortbread can last up to 3 to 4 weeks.
Shortbread Recipe
Slice and Bake Shortbread Cookies
I love how easy it is to make this Slice and Bake Shortbread so that you always have warm cookies throughout the holidays!
Make Ahead Tips: You can make the dough ahead and bake it later. Transfer the dough onto a piece of plastic wrap and roll it into a log the thickness required for your recipe. Twist each end of the plastic wrap tightly to ensure the dough is airtight. Place the rolls into a cylinder, such as an empty paper towel roll, or stand them upright on one end and place them in the refrigerator. These will keep in the refrigerator 3 to 5 days before baking.
Freezing Slice and Bake Cookie Dough: Transfer the dough onto a piece of plastic wrap and roll it into a log to the thickness required for your recipe. Twist each end of the plastic wrap tightly to ensure the dough is airtight. Place the rolls into a cylinder, such as an empty paper towel roll, or stand them upright on one end and place them in the refrigerator. Chill at least 30 minutes. Once the dough has chilled thoroughly, place the wrapped cookie dough roll(s) into a large, freezer-safe, sealable bag. Label the bag with the date and name of the cookies.
When you are ready to bake these cookies, let the dough thaw in the refrigerator overnight. Slice dough into the desired thickness for your recipe and place on a parchment paper-lined baking sheet. Bake according to your recipe directions. You may have to bake a couple of minutes longer.
Storing baked Slice and Bake Cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Slice and Bake Shortbread Cookies Recipe
Red Velvet Cookies
Red Velvet Cookies taste like your favorite red velvet cake in cookie form! Red Velvet cookies are filled with cream cheese frosting and topped with a magical dusting of confectioner’s sugar!
Make Ahead Tips: These red velvet cookies are perfect for a make-ahead cookie recipe. To make them, I prepare the cookies and then store them in an airtight container layered with parchment paper in the refrigerator.
Red Velvet Cookies Recipe
Chocolate Marshmallow Sandwich Cookies
How fun are these Chocolate Marshmallow Sandwich Cookies? They are always one of the first to disappear off the cookie platter!
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, scoop the dough into balls and follow the baking instructions in the recipe.
Freezing Chocolate Marshmallow Sandwich Cookie Dough: Drop the dough by the tablespoons onto a parchment-covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies. Freezing Chocolate Marshmallow Sandwich Cookie Dough
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them at least 1 1/2 to 2 inches on a parchment-lined baking sheet. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time. Follow the recipe instructions for adding the marshmallow center.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Chocolate Marshmallow Sandwich Cookies Recipe
Key Lime Shortbread Cookies
Looking for a zingy little cookie? This one tastes like key lime pie and is always a favorite!
Make Ahead Tips: You can make the dough ahead and bake it later. Transfer the dough onto a piece of plastic wrap and roll it into a log the thickness required for your recipe. Twist each end of the plastic wrap tightly to ensure the dough is airtight. Place the rolls into a cylinder, such as an empty paper towel roll, or stand them upright on one end and place them in the refrigerator. These will keep in the refrigerator 3 to 5 days before baking.
Freezing Slice and Bake Cookie Dough: Transfer the dough onto a piece of plastic wrap and roll it into a log to the thickness required for your recipe. Twist each end of the plastic wrap tightly to ensure the dough is airtight. Place the rolls into a cylinder, such as an empty paper towel roll, or stand them upright on one end and place them in the refrigerator. Chill at least 30 minutes. Once the dough has chilled thoroughly, place the wrapped cookie dough roll(s) into a large, freezer-safe, sealable bag. Label the bag with the date and name of the cookies.
When you are ready to bake these cookies, let the dough thaw in the refrigerator overnight. Slice dough into the desired thickness for your recipe and place on a parchment paper-lined baking sheet. Bake according to your recipe directions. You may have to bake a couple of minutes longer.
Storing baked Slice and Bake Cookies: Cool the baked cookies thoroughly. You can store these cookies either before or after you frost them. If you frost the cookies, allow the frosting to dry completely before storing. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Key Lime Shortbread Cookies Recipe
Peppermint Meltaways Cookies
You definitely will want to try these Peppermint Meltaways! They are always a favorite!
Make Ahead Tips: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, scoop the dough into balls and follow the baking instructions in the recipe.
Freezing Peppermint Meltaways Cookie Dough: Scoop the dough by teaspoons onto a parchment-covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them at least 2 inches on a parchment-lined baking sheet. You don’t need to thaw the dough before baking the cookies. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies thoroughly. Follow the recipe instructions for frosting the cookies. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Peppermint Meltaways Cookie Recipe
Perfect Brownie Cookies
These cookies are like a heavenly brownie in every single bite! I love that they couldn’t get much easier to make!
Make Ahead Tips: Store the dough in the refrigerator in an airtight container for 3 to 5 days before baking. When ready to bake, scoop the dough by heaping tablespoons and follow the baking instructions in the recipe.
Freezing Perfect Brownie Cookie Dough: Drop the dough by heaping tablespoons onto a parchment-covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container you wish to bake and place them at least 2 inches apart on a parchment-lined baking sheet. There is no need to thaw the dough before baking the cookies. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time.
Storing the baked cookies: Cool the cookies completely. Place them between layers of waxed paper or parchment and store them in an airtight container. These cookies will keep for up to one week.
Perfect Brownie Cookie Recipe
Chocolate Ganache Cookies
How beautiful are these Chocolate Ganache Cookies? They are just as delicious!
Make Ahead Tips: When you are ready to bake, scoop the dough into balls and follow the baking instructions in the recipe.
Freezing Chocolate Ganache Cookie Dough: Scoop the dough by the tablespoons, roll it into a ball, and place it onto a parchment-covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container that you wish to bake. Allow them to thaw overnight in the refrigerator. Roll them in granulated sugar when thawed and place them at least 1 1/2 to 2 inches apart on a parchment-lined baking sheet. Bake as directed in your recipe, but you will probably need to add a couple of extra minutes to the baking time. Follow the recipe instructions for adding the ganache.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment or waxed paper and place them into an airtight container. These cookies should keep up to 1 week.
Chocolate Ganache Cookies Recipe
Lofthouse Cookies
These easy homemade Lofthouse Cookies are always a crowd-favorite cookie. They are soft, sweet, and delicious!
Make Ahead: You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When ready to bake, roll the dough to the desired thickness and follow the recipe instructions.
Freeze Baked Cookies: Freeze unfrosted baked cookies for up to 3 months. To freeze them, place them in a single layer with parchment paper between each cookie, then store them in a freezer-safe airtight container. Remove from the freezer to thaw and frost them once fully thawed.
Storing Baked Cookies: Store baked, cooled, and frosted cookies at room temperature for up to 3 days or store in an airtight container in the refrigerator for up to a week.
Lofthouse Cookies Recipe
Soft Oatmeal Raisin Cookies
These homemade Oatmeal Raisin Cookies are soft yet chewy, flavorful, and full of sweet raisins!
Make Ahead Tips: You can store the dough in the refrigerator in an airtight container for 3 to 5 days before baking. When ready to bake, scoop the dough by heaping tablespoons and follow the baking instructions in the recipe.
Freezing Unbaked Cookies: Place cookie dough balls onto a parchment-lined baking sheet and freeze until frozen, about 30 minutes. Then, remove the scoops from the baking sheet, place them into a freezer-safe, airtight container, and place them in the freezer for up to 3 months.
Freezing Baked Cookies: Place completely cooled cookies in an airtight, freezer-safe container and freeze for up to 3 months.
Storing Baked Cookies: Store the baked, cooled cookies in an airtight container on the countertop for 3 to 5 days.
Soft Oatmeal Raisin Cookies Recipe
Merry Christmas and Happy Baking!
Robyn xo
Thank you for being so generous with your recipes! Wishing you a wonderful holiday season!!!
Thank you so much, Patti! I hope you find many recipes you love here. Merry Christmas!
Where can I buy the cookbook?
Kathy, Amazon and Barnes and Noble have the book for sale. Hope you enjoy the book!
I can hardly wait to try your recipe for Gingerbread Cookies!! Love this one, haha
And thanks for sharing all your tips for cooking, I use many in my baking. Love your buttercream icing too.
Will let you know how my cookies turn out, LOL
I’ve loved every one of your recipes that I’ve tried Robyn (and I’ve tried several!). Thank you for sharing them. Can’t wait to try some of these cookie recipes but I need to make them ahead. Are there any that can be frozen?
Thanks so much
Sharon
Hi Sharon,
I’m so glad that you are enjoying the recipes! I am working on a make ahead cookies post that I should be able to share shortly. I totally know what you mean about making cookies ahead of time – especially at Christmas!!!
It must be fate!! lol… I subscribed to your list yesterday and your first email is a link here to these delish Christmas cookie recipes. Today our family is baking several of these Christmas favorites you have pictured, the others I am sure will quickly be favorites too. I’m looking forward to browsing your site and trying out more yummy recipes.
Welcome! I hope you enjoy the cookies!!! xo
We love the sugar cookies, as well. But, our all time favorite is Thumbprint Jam cookies. They are rolled in walnuts or pecans and we put strawberry, blackberry and either marmalade or apricot jams in the Thumbprint. Yum!
I am starting your cookies today! Any thoughts/ideas on freezing?