How to approach baking a lot of cookies?

[DCLindsey]

You guys have saved me a lot recently, so I have another request :)

How do you approach baking a lot of cookies? My concerns: baking too far in advance means the cookies aren't as good, but there is also only so much time in a day (or morning) to bake.

Do you: make dough ahead and freeze as dough? Make dough ahead of time and freeze cookies already rolled out/cut/dropped? Make cookies a day or two ahead of time and frost that day? Some of this (depending on cookie type)?

General advice, and specific advice on a type of cookie is very welcome! We are having a holiday get together and I want to make a number of desserts, but am trying to figure out how to do this!

[DCLindsey]

Thanks for the advice! I think for this year, I will try a little of the freezing of the dough and freezing of the cookies...a hopefully tasty adventure. :)

[escondido123]

I recently read some articles on the idea that making dough ahead for chocolate chip cookies and allowing it to age in the frig for a few days gave a more caramel flavor to the finished cookies. If you are making any of that kind, you could make the dough into long rolls, let it age a bit and then cut and bake. Just a thought.

[chowser]

With chocolate chip cookies, I like to make the dough balls, put on a tray and freeze. When they're frozen, remove and put in a ziplock bag. Super easy and you're ready to bake. This is one of the reasons I'd never buy a side by side refrigerator where I couldn't put the cookie sheet in the freezer.

For leaving them on the refrigerator, I've read 24-48 hours is optimal and after that they start losing quality.

[chowser]

Like viperlush, I do a combo, too, of freezing dough and freezing the cookie. If it's an easy cookie to store/freeze (like a bar cookie that doesn't need to be in tupperware to remain a good size shape) , I'll bake and freeze. I freeze slice and bake ones in rolls and ones that I can roll into a ball and then freeze because those are so easy to bake then. And, I can have cookies when I want, even if it's before Christmas or when I need the whole batch.

[viperlush]

I do a combo of freezing dough (slice and bake cookies), freezing baked cookies (usually drop cookies), and baking a day ahead. It all depends on the type of cookie and how long they will stay fresh once baked according to the recipe. I typically bake about 6 different types of cookies each Xmas starting mid December. Don't really notice a difference in quality. But I do find that it is easier to freeze dough than cookies because of freezer space.

[coll]

I start a week or so ahead, and keep them in the garage when done. They last for quite awhile, unless you're making something that isn't mostly butter, sugar, jam, chocolate and flour. All are very shelf stable. My method is to make a couple a day, I make between 10 and 12 types and used to make them all in one weekend, but it sort of ruined my holiday spirit!

[Plano Rose]

DC, Relax! The easiest way is to bake, cool, freeze. In that order. I've never noticed a deterioration in quality. If there is, it's very minor. Beats the hell out of buying them at the supermarket.