The Best Way to Freeze Baked Goods (Published 2020) (2024)

Whether you’ve made a too-big batch of muffins for your household of one or you just like having a stash of freshly baked bread in the freezer, there are a few tricks for freezing baked goods to best retain their flavor and texture.

When it comes to freezing recipes, most fall into one of two categories: freeze before baking, or freeze after.

Freeze Before Baking

Biscuits and Scones: Portion the dough, then transfer the portions to a parchment-lined baking sheet. Freeze until firm, then transfer to a resealable freezer bag. No need to thaw before baking. Simply remove the portioned dough from the freezer and place on a parchment-lined baking sheet. Reduce the oven temperature called for in the recipe by 25 degrees and add up to 10 minutes of baking time. If the pastries are browning too quickly, lower the temperature another 25 degrees or tent the baking sheet with foil, or both, for the remainder of the baking time.

Cookies: Drop-cookie dough can be scooped onto a parchment-lined baking sheet, then frozen until solid. Transfer the frozen cookie dough balls to an airtight container. When ready to bake, move the desired number of dough balls to a parchment-lined baking sheet, and thaw in the refrigerator or at room temperature for 2 to 4 hours before baking. (This helps ensure a similar spread to the original recipe.) If you’re short on time, most cookies can be baked straight from frozen. Use the “pan banging” technique to help flatten the cookies midway through baking.

Cookie recipes that require chilling before baking, like icebox cookies, can go straight into the freezer. Thaw overnight in the refrigerator before slicing and baking.