Sweet treats
How to freeze, decorate and serve melt-in-your-mouth cookies
Updated November 2, 2012
Nothing says holiday like fresh-baked cookies. But you don't have to slave all day to treat guests to gooey, straight-from-the-oven goodness. Use our freezing tricks to get prep work out of the way. Then, dazzle your company with treats that bake up in the time it takes them to head over to your place! Our frosting and decorating tips will make your cookies look as good as they taste, too.
Freezing unbaked cookie dough
Most cookie dough will freeze well if you follow these simple tips. After preparing the dough, roll it into logs and wrap it in waxed paper or plastic wrap, then foil. Freeze the dough in plastic bags. This helps prevent it from picking up freezer smells. Most dough will keep well frozen for at least one month. Defrost the dough, preferably in the refrigerator overnight, before using. Then slice and bake according to recipe instructions.Freezer-friendly dough:
| TIP: Don't freeze dough with beaten egg whites, such as meringues or macaroons. |
Cookie decorating tips
• Buy multi-coloured sugars and sprinkles from your supermarket or bulk-food store.
• Lightly brush cookies with water before baking, then sprinkle and gently press coloured sugar on the tops.
• For fancy designs, cover unbaked cookies with a stenciled template, such as a doily or polka-dot cutout. Dust exposed dough with coloured sugar or sprinkles.
• When using icing, decorate cookies after they're baked and completely cool. Keep designs simple and stick to a few colours – two or three on the same cookie, at most.
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