Freezing baked goods is a game-changer for those who love homemade treats but lack the time to bake fresh. When done correctly, it preserves the flavor and texture of your favorite items for weeks or even months. Freezing is more than just storing food—it’s a skill. Here’s everything you need to know to do it right.
General Tips for Freezing Baked Goods
- Double Wrap for Better Protection
Use a combination of plastic wrap, aluminum foil, freezer-safe bags, or containers to prevent freezer burn. - Individually Wrap for Long-Term Storage
For items stored longer than two weeks, wrap each piece in plastic wrap twice before placing them in a freezer bag or container. - Bag and Container
If individual wrapping isn’t possible (e.g., cookie dough), place the item in a freezer bag first, then put the bag inside a container for added protection. - Remove Excess Air
Press out as much air as possible from bags or containers to maintain freshness and prevent ice crystals. - Label Everything
Always label items with their contents, even if you think you’ll remember. Apply the label on the outside of the container for easy identification. - Date Your Items
Include both a “frozen-on date” and a “use-by date” to track freshness and avoid food waste. - Choose the Right Freezer
Store items in the appropriate type of freezer based on how long you plan to keep them frozen (details in the next section).
How to Freeze Cookie Dough
Most cookies do well when they are frozen before being baked in pre-portioned scoops, discs, or cut-out shapes.
Freezing: Scoop the cookies (or roll out the dough and cut the shapes) onto a lined baking pan. Loosely cover the pan in plastic wrap. Freeze the pan until the scooped cookies are frozen solid. After cookies are completely frozen, you can consolidate them into freezer bags. Cookies freeze well for up to 3 months in a chest-style freezer.
Thawing: To thaw cookies for baking you’ll want to experiment with how much defrosting they need before baking. Place cookie dough pieces onto your lined baking sheet, allow to defrost for the desired amount of time, and bake according to recipe directions. If you decide to partially defrost, then bake make sure to take note of the new bake time.
How to Freeze Cakes
Cake layers are one of the baked goods that improve when frozen. If you have never tried frosting a frozen cake, then you are in for a treat!
Freezing cake layers: Bake your cake layers as usual. Make sure the layers are completely cool to touch before freezing. Wrap each layer in double plastic wrap. Be sure to keep layers on a flat surface when freezing so that the cake layers sit flat when icing the cake. You can achieve this by freezing each layer on a cake pad or a baking sheet.
Defrosting cake layers: What you will be doing with the frozen cake determines how you should defrost it. If you are frosting a cake with multiple layers, you can ice them directly from the freezer. If you are serving the cake un-iced (like a bundt cake) then allow it to fully defrost before serving.
How to Freeze Brownies
Brownies are one of the easiest baked goods to freeze and thaw while maintaining their rich, fudgy texture.
Freezing brownies: Allow the brownies to cool completely before freezing to prevent moisture buildup. You can freeze the entire slab or cut the brownies into individual squares for easy access. Wrap the brownies tightly in plastic wrap, followed by aluminum foil, or place them in an airtight freezer-safe container. Ensure they are stored on a flat surface to maintain their shape. Properly wrapped brownies can be stored in the freezer for up to 3 months.
Thawing: For the best texture, thaw brownies at room temperature for 1-2 hours. If you prefer a warm treat, microwave individual squares for 20-30 seconds. You can also enjoy frozen brownies directly for a cold, chewy delight.
How to Freeze Biscuits and Scones
Freezing Biscuits and Scones: For the best results, freeze biscuits and scones before baking. Prepare the recipe up to the baking step, then freeze the unbaked portions. If your recipe includes toppings, you can brush the biscuits and scones with egg wash, sprinkle with sugar, and then freeze them.
Thawing Biscuits and Scones: When ready to bake, thaw biscuits and scones about ¾ of the way. The trapped steam during baking helps them rise and achieve a light, fluffy texture.
