Label
All
0
Clear all filters

To Freeze or not to Freeze

Appears in
Back to Baking

By Anna Olson

Published 2011

  • About
We all like getting ahead of baking, particularly around the holidays, but as you’ve likely discovered, some baked cookies freeze better than others.
As a guideline, cookies that have a low amount of sugar, such as shortbread, freeze very well, and cookies with a great deal of sugar, such as lace cookies, freeze poorly. Once frozen and thawed, the sugar in cookies becomes fluid, making cookies seem soft or even sticky. The more sugar in the cookies, the softer the cookies are once they’re thawed.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title