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Mar 8, 2007 08:41 AM

make ahead cookie help needed...

I'm having a 2 yr old b-day party, the cake is covered, but would like to have some great cookies (for the adults), or other similar type treats to have on a tray. I need to make them in advance, so wondering which recipes work well for making ahead & leaving sealed or freezing (they will be made the week of the party). Nothing too hard or fancy as my time is still limited though throughout the week.

PS..Katie Nell....I know you gotta have some suggestions/recipes for me!

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  1. Chocolate dipped shortbreads, ginger snaps, tea cakes ( mexican wedding cookie). Cookies in general lend themselves very well to what you are doing. Properly cooled and stored. Most cookies can be expected to last a few days. The ones I've listed have a longer shelf life. but even your basic choc chip should last if you cool on a rack and then seal well in a zip lock or a tin.

    1. Biscotti are usually really good keepers.

      1 Reply
      1. re: dukegirl

        about forever LOL ( NOT REALLY ) but certain cookies like biscotti are meant to last

      2. Oh, gee, I don't know... I so rarely make cookies!! ;-) Ha ha!

        I do have to say though that I'm in the camp that fresher is better, so I rarely bake cookies in advance. I know a lot of people freeze the baked cookies, but I usually freeze the dough and then bake them when I'm ready for them. But, I have found that there are some cookies that taste better longer than others- I still say 2 to 3 days max in an airtight container. I'm sorry I don't have experience with freezing the actual cookies. Here are some of my favorites:

        Chocolate Brownie Cookies, Martha Stewart's Baking Handbook:

        Chocolate Malted Whopper Drops, Baking from My Home to Yours, Dorie Greenspan: These are similar to the brownie cookies in chocolateyness, so I wouldn't do both of them for the same event.

        I thought these oatmeal cookies stayed well, surprisingly.

        And the chocolate chip cookies did well too.

        These pumpkin cookies stayed very moist too. The icing that the recipe came with didn't come together for me, so I just thinned out some powdered sugar with apple cider, and it made a really good icing!
        Pumpkin Cookies
        3/4 cup butter
        1 1/2 cups light brown sugar, firmly packed
        2 eggs
        1/2 cup canned pumpkin purée
        1 teaspoon vanilla
        2 cups all-purpose flour
        1 1/4 teaspoons ground cinnamon
        1/2 teaspoon ground ginger
        1/4 teaspoon ground nutmeg
        1 teaspoon baking powder
        1/2 teaspoon baking soda
        1/2 cup chopped pecans or other nuts

        In a large mixing bowl, cream butter and brown sugar until light and smooth. Beat in eggs, pumpkin purée, and vanilla. In another bowl, stir together flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. Add to the first mixture and stir until smooth. Stir in chopped pecans or other nuts. Drop cookie dough by spoonfuls onto parchment paper-lined cookies sheets. Bake pumpkin cookies at 375° for 10 to 15 minutes, or until lightly browned. Cool cookies on racks then spread with icing of your choice.

        I would agree that a lot of ginger type cookies keep well- that chocolate gingerbread cookie from Martha Stewart keeps well too.

        Hhmmm... can you tell I'm a chocoholic?!? I'll think about it a bit more and see if I can come up with something that isn't chocolate!

        1. thanks, I might try a biscotti, never made it before.
          Also, I don't plan on freezing cookies, was thinking dough. however, the party is on a Saturday, so I'm thinking if freezing dough doesn't make as fresh/good of cookies, I'll choose recipes that I can make Wed or Thurs. The malted whopper ones look good. I just figured if you make & send them they must stay fresh for a few days right?
          I think I'm gonna make my black bottoms too, because I know those keep well. they are chocolate, but I guess you can never have too much chocolate at a party! and the cake is not!

          6 Replies
          1. re: pamd

            Biscotti hint. Sometimes they crumble when you slice after the first baking. If you have an electric knife, this is the time to use it. I love biscotti...and they are low-fat, as cookies go.

            I think brownies keep really well. Although I normally do not refrigerate baked goods, I find that brownies take on a really nice fudgey texture after some time in the fridge.

            1. re: danna

              actually, in relation to the biscotti, I recommend making the logs, baking them and then wrapping them tightly (not refrigerated) and then cutting them the next day and baking the second time and dipping the next day as well. They will be less likely to break this way.

              1. re: pescatarian

                That's a great hint---thanks! I've never heard that one.

            2. re: pamd

              Oh okay, I almost always freeze my dough and it makes perfect cookies for almost all kinds, so yeah, you could definitely make the doughs ahead of time. If they are roll and cut kinds of cookies, I go ahead and do that, freeze them on a cookie sheet for about an hour and then transfer to a baggie. Then, you can just bake them straight from frozen, and that's the easy part really. You might have to adjust the baking time slightly, but not by a whole lot. If they are drop cookies or ball cookies, I just go ahead and form them into balls, and repeat the process of freezing and transferring the dough balls to a baggie. I will usually have at least 3 or 4 kinds of doughs in the freezer at all time, though right now I'm running low. Most cookies will definitely stay fresh for a few days. I usually send mine next day, so they are still pretty fresh- at least I hope so! I never get complaints anyway! :-)

              1. re: Katie Nell

                I love doing this and then you're always only 10 minutes away from fresh baked cookies. And, you don't have a lot of extras lying around tempting you.

            3. A good brownie recipe is from Dan and Steve (are they the Hearty Boys, something like that) that you keep frozen until just before serving. It's more like candy because you pour chocolate ganache over them and then you freeze it, You take it out before serving and cut. It's really easy when you use an aluminum pan. I used butter instead of margarine. Honestly, they're too rich for me, can only have a couple of bites, but they disappear quickly when I make them and people always talk about them. I have only seen the show once but I loved the hint on how to cut the round brownies into triangular pieces w/ no leftovers. I can try to describe it if you're interested.