Freezing baked goods is the perfect way to get ahead on holiday cookie baking, but these tips are for every season, not just holidays. Who doesn’t love the thought of having a banana bread on hand in case friends stop by for a cup of coffee? And what about those lunch boxes that might need a brownie? Freezing baked goods means always having that treat ready to go, with just a bit of thawing required.

When you’re in the midst of planning a birthday party for your child, getting everything together the day of is just a bit too much. Freezing baked goods eliminates last-minute baking and gives you time to enjoy the party. You can freeze cakes or cupcakes for that birthday bash, or maybe both! Treats aren’t the only food you can freeze: Planning ahead and freezing savory food makes life easier any day of the week.

Freezing Baked Cookies and Bars

To freeze baked cookies, cool cookies completely, then wrap individual cookies tightly in plastic wrap. Place in freezer-style resealable plastic bag or airtight container. Freeze up to 1 month. When ready to serve, thaw at room temperature.
To freeze brownies or bar cookies, cool brownies or bar cookies completely, but do not cut into individual servings. Wrap tightly in plastic wrap, then wrap again with foil. Freeze up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.
Chocolate-topped brownies or bar cookies should be frozen before topping. Follow directions for freezing brownies. After thawing, spread melted chocolate over the top of the brownies or bar cookies and cut into individual servings.

Check our our favorite cookie recipes.

Freezing Cookie Dough

Cookie dough can be frozen up to 6 weeks using these methods:

For slice-and-bake refrigerator cookies, shape dough into logs, then double wrap in plastic wrap. Freeze until ready to use, then just thaw, slice and bake as directed in recipe.
For drop or shaped cookies, shape cookie dough into balls (or other shapes as directed in your recipe) then place on parchment paper or wax paper-lined baking sheet. Freeze until dough is completely frozen. Transfer dough from tray to freezer-style resealable plastic bag; freeze until ready to use. When ready to bake, thaw frozen dough on baking sheets, then bake as directed in recipe.
For cut-out cookies, pat dough into a disk and double wrap in plastic wrap. Place dough in freezer-style resealable plastic bag. When ready to use, thaw dough, roll out, cut into shapes and bake as directed in recipe.

Freezing Cakes, Muffins and Quick Breads

To freeze unfrosted cakes, place cooled cake in freezer-style resealable plastic bag; seal bag. Freeze up to 3 months. When ready to serve, remove cake from bag and place on serving plate. Let stand at room temperature 1 to 2 hours. Frost as desired.
To freeze frosted cakes, place on parchment paper or wax paper-lined tray in freezer 1 hour or until frosting is frozen. Place in freezer-style resealable plastic bag; place in airtight container. Freeze up to 3 months. When ready to serve, remove cake from bag and place on serving plate. Let stand at room temperature 1 to 2 hours.
To freeze muffins or quick breads, cool muffins or breads completely. Place in freezer-style resealable plastic bag. Or, wrap cooled muffins or breads in plastic wrap, then wrap again with foil. Freeze up to 2 months. Thaw at room temperature. To serve warm, microwave on MEDIUM (50%) just until heated though.

Freezing Pies

To freeze baked fruit or nut pies, cool pie completely, then wrap pie (in pan) tightly in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 4 months. When ready to serve, thaw in refrigerator. Bake at 325°F for 15 to 20 minutes or until heated through, if desired.
To freeze unbaked fruit pies, assemble as directed in recipe, except do not cut slits in top pie crust. Place unwrapped pie in freezer until completely frozen. Remove from freezer, then wrap pie (in pan) in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 4 months. When ready to bake, do not thaw. Unwrap frozen pie and cut slits in top of pastry. Bake at 425° for 15 minutes. Reduce oven temperature to 375°F, and bake 30 to 40 minutes or until juices form bubbles that burst slowly.
To freeze baked or unbaked pie shells, prepare shell as directed in recipe. Cool completely if shell is baked. Place shell in freezer, unwrapped, for 1 hour or until crust is frozen, then wrap shell (in pan) in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 2 months. It is not necessary to thaw pie shells before baking or filling.
Custard and cream pies, such as pumpkin and banana cream, do not freeze well.

Freezing Cheesecake

Prepare cheesecake as directed, omitting any topping added after baking. Cool completely. Wrap cheesecake tightly in plastic wrap, then wrap again with aluminum foil. Freeze up to 2 months. When ready to serve, thaw wrapped cheesecake in refrigerator overnight.
Cheesecake may be cut into individual slices prior to freezing. Place unwrapped slices on parchment paper or wax paper-lined tray in freezer until surface is frozen. Wrap slices tightly with plastic wrap, then wrap again with foil. When ready to serve, microwave individual slices on DEFROST (30%) for 45 sec. to 1 min. Let stand 5 minutes before serving.