(Closed) How soon is too soon to bake?

posted 8 years ago in Food
Post # 3
1940 posts
Buzzing bee
  • Wedding: July 2010

My Mother-In-Law made cookies for our wedding a few weeks ahead of time and actually froze them.  They lasted really well and every loved them.  We picked rather “sturdy” cookies – chocolate chips, sugar cookies, etc.

Post # 4
4485 posts
Honey bee

Cookies can be baked and frozen ahead of time, or if you don’t intend to freeze them, bake them the week of and store them in an airtight container. Popcorn should be popped fresh. Most people don’t like popcorn that has been sitting around for any period.

Post # 5
8353 posts
Bumble Beekeeper
  • Wedding: March 2011

Cookies can last up to 6 months to a year in the freezer, but the popcorn is best as fresh as you can get it. Popcorn goes stale really fast; usually overnight.

Post # 7
6572 posts
Bee Keeper
  • Wedding: February 2010

We have a huge party for thanksgiving where we make a TON of cookies, so we start 6 months ahead of time for baking them. They always come out awesome. For our wedding we did this too, we made two kinds of cookies and froze them in their packaging. We took them out of the freezer a day before and everyone loved them.

Sugar cookies are always fun b/c you can make them into cute shapes and use fun sprinkles. My hubby’s favorite kind of cookie is pb&j. PM me if you want the recipe.

Post # 9
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

I’ve never baked and frozen cookies before, but there are “freezerbox” cookies where you make the batter, freeze it, and then slice it up and bake it later. Shortbreads are typically good for that I believe.

Post # 10
2588 posts
Sugar bee
  • Wedding: February 2014

@SoonToBCJ: Those will keep for at least several days, so don’t worry. 🙂 Popcorn the morning of will be fine; another tip to keep cookies soft and fresh is to put a slice or two of white bread in a Ziploc bag with them. For some weird reason, it keeps them so moist!

Post # 11
575 posts
Busy bee
  • Wedding: October 2010 - Kindred Oaks, Georgetown

I’d make the dough a month ahead of time or so and then wait til the week of to bake. It also helps if you have a cookie scoop and help. It’ll make the process very fast when it actually comes time to bake. And just make sure you keep them in air tight containers to seal in the freshness. Good luck!

Post # 12
2790 posts
Sugar bee

What about making a carmel corn or cheese corn? Those would keep longer.

Post # 14
4485 posts
Honey bee

Rubbermaid containers are airtight and will keep the cookies fresh. That way you don’t have to deal with a ton of ziploc bags.

What cookies do your guests like? There are millions of different types of recipes online. Chocolate chip, oatmeal raisin, sugar (with or without icing), Mexican wedding cakes (very simple and yummy), whoopie pies, etc.


Post # 15
2006 posts
Buzzing bee

My mom and grandma love to bake cookies/bars in big batches and they keep for months in the freezer. They bake everything in the morning/early afternoon and let them cool on racks. That night they put the cookies into a rubbermaid or tupperware, placing wax paper in between every layer. When they are ready to be served we just pull them out of the freezer and let them defrost.

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