Can you freeze cookies? Absolutely. These chewy, crispy, chunky, chocolaty recipes can all be made ahead and stored in the freezer—so you're always only minutes away from homemade cookie bliss.
53 Cookies to Keep in Your Freezer for Craving Emergencies
1/53
Easy Oatmeal Cream Pies
These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything’s better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado.
Also, take a quick look at this cookie salad recipe perfect as a sweet side with your cookies.
2/53
Cherry Pistachio Cookies
From the Recipe Creator:
Dried cherries, crunchy nuts, bits of orange, white chocolate—there's a lot to love in this cookie! It's very different from any I've had before. —Kathy Harding, Richmond, Missouri
Freezing Tip: Chill dough in refrigerator until firm. Then, shape into a disk. Wrap in freezer paper, then place in a heavy-duty resealable plastic bag. Thaw dough in the refrigerator before baking.
3/53
Winter Fruit Macaroons
From the Recipe Creator:
Coconut macaroons with sweetened condensed milk instead of egg whites are my version of a recipe my mom loved. All you do is mix, drop and bake. —Veronica Miller, Aliquippa, Pennsylvania
Freezing Tip: For drop cookies, freeze individual cookie portions onto waxed paper-lined cookie sheets. Once frozen, transfer to labeled freezer bags. Remove as many portions as you need and bake, making sure to add additional baking time.
4/53
Vanilla Butter Sugar Cookies
From the Recipe Creator:
These butter sugar cookies are one of my favorite cookies to bake for Christmas. The dough recipe is versatile, so you can use it for other holidays, too. Children like to help with the cookie decorating. —Cynthia Ettel, Glencoe, Minnesota
5/53
Cinnamon-Candy Cookies
From the Recipe Creator:
I was trying to make a unique Christmas cookie inspired by my brother's love of Red Hots, so I used the candies for cinnamon flavor in these lacelike cookies. —Wendy Rusch, Cameron, Wisconsin
6/53
Lemon Snowdrops
From the Recipe Creator:
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California
7/53
Jeweled Thumbprints
From the Recipe Creator:
When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. —Maria Debono, New York, New York
8/53
Vegan Gingerbread Cookies
From the Recipe Creator:
It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy vegan gingerbread cookies stole the show. —Jenet Cattar, Neptune Beach, Florida
9/53
Chocolate-Strawberry Pretzel Cookies
From the Recipe Creator:
Every year I come up with a new recipe, and this is one that's been requested over and over. Who would ever guess how good pretzels are in cookies? —Isabel Minunni, Poughkeepsie, New York
10/53
Chocolate Macadamia Macaroons
From the Recipe Creator:
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
11/53
White Chocolate Macadamia Nut Cookies
From the Recipe Creator:
Hawaiian nuts and melty morsels make a fantastic combination in these buttery white chocolate macadamia nut cookies. —Cathy Lennon, Newport, Tennessee
12/53
Buttery Ganache Cookie Cups
From the Recipe Creator:
Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! —Adela Srinivasan, Parker, Colorado
13/53
Honey-Lime Almond Cookies
From the Recipe Creator:
Decades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania
14/53
Frosted Eggnog Cutout Cookies
From the Recipe Creator:
My husband loves the creamy richness of eggnog, so I add it to the dough and buttercream icing in these cookies. Top each one with a sprinkle of nutmeg. —Joan Sarge, Asheville, North Carolina
15/53
Kolacky Cookies
From the Recipe Creator:
As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania
16/53
Red Velvet Whoopie Pies
From the Recipe Creator:
Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
These Ree Drummond red velvet cake cookies offer another alternative recipe of the delicious treat.
17/53
Lemon Pudding Cookies
From the Recipe Creator:
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. —Melissa Turkington, Camano Island, Washington
18/53
Citrus Gingerbread Cookies
From the Recipe Creator:
Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. —Monique Hooker, DeSoto, Wisconsin
19/53
Banana Cream Sandwich Cookies
From the Recipe Creator:
People go bananas for these! These rich little sandwiches are a nice change of pace on a Christmas platter, and they ship well, too. —Elaine Owens, Dubuque, Iowa
20/53
Mexican Chocolate Sugar Crisps
From the Recipe Creator:
My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
21/53
Tender Pecan Logs
From the Recipe Creator:
Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
22/53
Oatmeal Coconut Cookies
From the Recipe Creator:
When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
23/53
Spiced Toffee Cookies
From the Recipe Creator:
I bake these cookies for family gatherings because my crowd likes cookies thin and chewy with a crispy exterior. The toffee bits make a happy surprise.—Gloria Bradley, Naperville, Illinois
24/53
Cranberry Orange Sandwich Cookies
From the Recipe Creator:
My sweet-tart cookies make a terrific addition to a holiday dessert tray. I love the creamy orange filling.—Trisha Kruse, Eagle, Idaho
25/53
Chocolate-Glazed Doughnut Cookies
From the Recipe Creator:
My little nieces love to help decorate these doughnut-shaped cookies. They top them with sprinkles, chopped pecans or crushed candy canes. —Jolie Stinson, Marion, Indiana
26/53
Lemon Butter Cookies
From the Recipe Creator:
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. —Judy McCreight, Springfield, Illinois
27/53
Dutch Waffle Cookies
From the Recipe Creator:
My mom taught me how to make these waffle iron cookies. Now I have my friends bring their waffle irons to the house, and we make big batches.—Rachel Setala, Surrey, British Columbia
28/53
Berry-Filled Butter Ribbons
From the Recipe Creator:
Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.—Amy Sauerwalt, Columbia, Maryland
29/53
Chocolate Sugar Cookies
From the Recipe Creator:
I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite of these chocolate cutout cookies. —Nancy Murphy, Mount Dora, Florida
30/53
Coffee-Glazed Molasses Cookies
From the Recipe Creator:
I dreamed up these molasses cookies while sipping coffee and watching snow fall. The aroma from the baking cookies reaches all corners of the house. —Faith Ford, Big Lake, Minnesota
31/53
Nutty Pie-Crust Cookies
From the Recipe Creator:
I like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. —Sonji McCarty-Onezine, Beaumont, Texas
32/53
Mint-Filled Cookies
From the Recipe Creator:
I tuck a peppermint patty inside these treats for a fun surprise. The bites will melt in your mouth. —Karen Nielson, St. George, Utah
33/53
Apricot Pinwheels
From the Recipe Creator:
I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. —Beverly Sadergaski, Saint Cloud, Minnesota
34/53
Snickerdoodles
From the Recipe Creator:
The history of these whimsically named treats has been widely disputed, but their popularity is undeniable. Help yourself to one of our soft cinnamon-sugared cookies and see for yourself. —Taste of Home Test Kitchen
35/53
Chocolate Biscotti
From the Recipe Creator:
These white chocolate-drizzled cookies are a cinch to make, so I’m happy to whip up a batch any time. My neighbors always look forward to them! —Ginger Chatfield, Muscatine, Iowa
36/53
Coconut Macaroons
From the Recipe Creator:
These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama
37/53
Lemony Coconut Macaroons
From the Recipe Creator:
These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. —Karla Johnson, East Helena, Montana
38/53
White Chocolate-Cappuccino Cookies
From the Recipe Creator:
These adorable cookies shaped like coffee cups don't last long with my friends and family. For an even richer flavor, I use a mocha latte coffee mix. —Nancy Sousley, Lafayette, Indiana
39/53
Turtle Cookie Cups
From the Recipe Creator:
For a twist, use white chocolate chips in the cups and drizzle with white chocolate. — Heather King, Frostburg, Maryland
40/53
Chocolate-Swirled Peanut Butter Cookies
From the Recipe Creator:
Our kids’ two most-requested cookies are peanut butter and chocolate chip, so
I created this combination. The two doughs swirled together create a marbled pattern that’s so pretty, the cookies don’t need additional decorations! This is the best chocolate-peanut butter cookie you'll make! —Lori Kesinger, Baker, Montana
41/53
Strawberry Cookies
From the Recipe Creator:
I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York
42/53
Oatmeal Cookie Ice Cream Sandwiches
From the Recipe Creator:
If you’re tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. —Diane Halferty, Corpus Christi, Texas
43/53
Rainbow S’moreo Cookies
From the Recipe Creator:
Homemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme and roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion. —Colleen Delawder, Herndon, Virginia
44/53
Cherry Biscochitos
From the Recipe Creator:
I discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. —Mary Shivers, Ada, Oklahoma
45/53
Chai Tea Sandwich Cookies
From the Recipe Creator:
You’ll love these cookies filled with a dreamy chai-infused ganache. They’re perfect after a meal, with a cup of tea, as a breakfast treat—or anytime at all. —Lauren Knoelke, Des Moines, Iowa
46/53
Confetti Cake Batter Cookies
From the Recipe Creator:
Mom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey
47/53
Red Velvet White Chip Cookies
From the Recipe Creator:
These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they’re my go-to for any special event. —Samantha Gstalder, Montoursville, Pennsylvania
48/53
Coffee Maple Spritz
From the Recipe Creator:
I like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri
49/53
Pecan Tassies
From the Recipe Creator:
These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana
50/53
Salted Toffee Cashew Cookies
From the Recipe Creator:
When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. —Crystal Schlueter, Babbitt, Minnesota
51/53
Ultimate Candy Bar Cookies
From the Recipe Creator:
I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won’t stick to the paper. —Tara John, Plymouth, Minnesota
52/53
Coffeehouse Caramel-Dark Chocolate-Latte Cookie
From the Recipe Creator:
These taste like my favorite coffee house drink in cookie form. They're crispy outside, but soft in the middle. —Angela Spengler, Mechanicsburg, Pennsylvania
53/53
Dipped Peanut Butter Sandwich Cookies
From the Recipe Creator:
You’ll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. —Jackie Howell, Gordo, Alabama
