MORRIS: Your ultimate holiday cookie prep guide: Tips and must-try recipes

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Holiday baking can quickly turn into a whirlwind of flour and frantic timer checks. The secret to keeping your cool? Prepping your cookies ahead of time. Not only does it save you from last-minute stress, but it also means you’ll always have a fresh batch ready for unexpected guests or those cozy evenings when a sweet treat calls your name.

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Plus, some cookie doughs taste even better after a chill in the fridge, letting the flavours develop and deepen. I’m here to share my tips for freezing cookie dough balls, storing baked cookies, and my favourite holiday cookie recipes to keep the season stress-free and full of cheer. Trust me, a little early prep now means more time to sit back, sip your hot cocoa, and soak up the holiday cheer later.

Freezing cookie dough balls like a pro

Freezing cookie dough is a simple way to ensure you’re always ready for last-minute holiday moments or spur-of-the-moment baking sessions.

Scoop and Shape: After making your dough, use a cookie scoop to form the dough into balls. This step helps you portion the dough perfectly so all you need to do later is bake.

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Pre-Freeze: Place the dough balls on a baking sheet lined with parchment paper, ensuring they don’t touch. Pop the sheet into the freezer for about 2 hours, or until the dough is firm.

Transfer to Storage: Once frozen, transfer the dough balls to an airtight container or a resealable freezer bag. Label the bag with the type of cookie and the date.

Baking from Frozen: No need to thaw—just bake as usual, adding an extra 1-2 minutes to the baking time.

Freezing Already Baked Cookies

If you prefer to have cookies ready to serve, freezing baked cookies is also simple and keeps them tasting fresh.

Cool Completely: Make sure the cookies are fully cooled before freezing. Any residual heat can cause condensation, which leads to soggy cookies.

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Layer with Care: Place a sheet of parchment or wax paper between each layer of cookies in an airtight container to prevent sticking.

Storage Time: Frozen baked cookies can last up to 3 months. Thaw at room temperature when ready to enjoy.
My Must-Try Christmas Cookie Recipes

Here are a few of my favourite holiday cookie recipes that are perfect for making ahead

Christmas Sugar Cookies: Dare I say, these are THE BEST sugar cookies you will ever try. The secret ingredient: almond extract! This recipe is a must-try and the perfect canvas for festive decorations.

Almond Cookies: Buttery and slightly nutty, these cookies bring a warm, delicate touch to your cookie platter. Perfect for dunking into a cozy cup of coffee.

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Molasses Cookies: Spiced with ginger, cinnamon, and a hint of clove, these cookies are soft, chewy, and taste like Christmas in every bite.

Each of these recipes can be prepped and frozen using the methods above. Whether you’re gearing up for a party or making Christmas cookie tins, these freezer tips will help you be prepared without sacrificing flavor or quality.

Get ready to enjoy your Christmas baking with ease — just pull those prepped cookies from the freezer, pop them in the oven, and let the holiday spirit fill your home (and your heart). Give these make-ahead tips and recipes a try, and let me know your holiday baking hacks!

Recipe Of The Week

The Best Christmas Sugar Cookies Recipe with Easy Icing

Ingredients

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Sugar Cookies

1 cup butter, softened to room temperature
1 cup granulated white sugar
1 tablespoon almond extract
1 large egg, at room temperature
2 ¾ cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Easy Sugar Cookie Icing

3 cups confectioners’ sugar
1 teaspoon pure vanilla extract
2-3 teaspoons light corn syrup
4.5 – 5 tablespoons milk
pinch of salt
gel food coloring & sprinkles for decorating

Instructions

Make the Sugar Cookies

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Beat the Butter and Sugar: In a large mixing bowl, use a hand mixer to beat the room temperature butter and white sugar on high speed for 2 minutes until smooth and creamy.

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Add Egg and Almond Extract: Add the room temperature egg and almond extract to the bowl. Mix on medium speed for about 1 minute, making sure to scrape down the sides and bottom of the bowl as needed to ensure everything is well combined.

Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until fully combined. The dough will be soft—use your hands to gather and form it into a smooth dough.

Roll Out the Dough: Place the dough on a lightly floured piece of parchment paper. Using a lightly floured rolling pin, roll the dough out to a 1/4-inch to 1/3-inch thickness, ensuring even consistency.

Cut and Arrange Cookies: Cut the dough into your desired shapes using cookie cutters and place the cookies on a parchment lined baking sheet, leaving about 3 inches of space between each one. Pro Tip: Make single batches for the best results—doubling the recipe can impact consistency.

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Bake the Cookies: Preheat your oven to 350°F. Bake the cookies for 9-11 minutes. The cookies may look slightly underbaked when you take them out, but they will continue to bake on the sheet as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Easy Sugar Cookie Icing

Prepare the Icing: In a large mixing bowl, whisk together the confectioners’ sugar, vanilla extract, light corn syrup, and milk until smooth and lump-free. The icing should be thick initially. Add an additional 1 teaspoon of milk at a time until the icing reaches the desired consistency—when lifted with a whisk or spoon, the icing should fall back into the bowl in ribbons and hold for 3-4 seconds.

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Colour and Apply the Icing: Mix in your desired gel food coloring until fully combined. For the best application, use a squeeze bottle or try my favorite “Dip, Drip, and Flip” method: dip the top of a cookie into the icing, let any excess drip back into the bowl, and then flip it over onto a piece of parchment paper to dry. This icing recipe makes enough to frost approximately 24 cookies. Add sprinkles if desired.

Let the Icing Set: Allow the cookies to sit until the icing has set completely, which typically takes 12 to 24 hours. Feel free to sneak a taste after about an hour—I find it’s usually set enough to eat by then! Once fully set, these cookies are ready to be served or stored.

For detailed instructions and recipes, including this week’s Recipe of the Week, Almond Cookies and Molasses Cookies, scan the QR code with your phone’s camera or visit cookingwithcassandra.com to explore all Recipe of the Week features.

— Cassandra Morris, food blogger and recipe developer at cookingwithcassandra.com, shares the best recipes, essential kitchen tips and spotlights locally owned restaurants and specialty food must-tries.

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