Here's How to Freeze All Your Favorite Desserts

From cupcakes to cookies to bread, never leave a baked good behind.

Take one look at my pantry, refrigerator, and countertop, and you'd think I'm prepping to host a bake sale. The only issue: There is zero reason I should be drowning in spice cake, sugar cookies, and apple crisp. Check my calendar–there's not a baked goods fundraiser in sight. I like stress-baking, OK?

Make no mistake—if you think that's going to keep me from whipping up a chocolate layer cake and a small mountain of blueberry muffins, you're wrong. And when prepped and packaged properly, many desserts freeze incredibly well. (There are few things as satisfying as defrosting and devouring a slice of chocolate cake on Valentine's Day that was baked in December, BTW.)

How-to-freeze-desserts: berry tart
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Remember that you can freeze a single slice of cake or pie; even a couple of cookies or balls of dough are worthy contenders.

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Cookie Dough

Refrigerated Cookie Dough Ready for the Oven
Stella/Getty Images

For drop cookies, form them into balls and freeze them in a freezer-safe zip-top bag or similar. For slice and bake cookies, simply freeze the logs tightly wrapped in plastic wrap. If it's a rollout, freeze the dough. All can be stored in the freezer for up to three months or in the fridge for three to four days. Don't forget to clearly write the date, type of cookie dough, and baking instructions on the outside of the packaging. When you're ready to bake, give yourself plenty of time to defrost the dough in the fridge (as letting unbaked ingredients like eggs and butter sit out at room temperature is a food safety hazard).

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Baked Cookies

Chocolate Crackle Cookies
Caitlin Bensel

Allow your cookies to cool completely after baking. Line them up in a single layer on a parchment-lined baking sheet and freeze them. Transfer them to a freezer-safe plastic bag (remember to squeeze out the air) or airtight container and keep them for up to three months. However, if your cookies are decorated, you may need to wrap them up individually or separate them with parchment paper. To defrost cookies, gently warm them up in the oven or let them thaw in the fridge or at room temperature.

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Cakes and Cupcakes

This is a classic pound cake with coconut flavor—simple to make and even easier to love.
Kelsey Hansen

Cool your cake(s) to room temperature, then tightly wrap in a single layer of plastic wrap followed by a layer of aluminum foil. Freeze on a baking sheet or in a cake pan for up to four months (frosted cakes will last about two months). When you're ready to use, transfer the cake to the refrigerator. After two hours, remove the cake from the wrapping and continue to defrost.

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Brown Butter & Vanilla Pear Pie
Johnny Miller

Baked fruit pies, custard pies (like pumpkin), and pecan pies all freeze well. After cooling, wrap the pie tightly in a layer of plastic wrap followed by aluminum foil and store it in the freezer for up to four months. Thaw at room temperature for about an hour; if you want to serve it warm, heat gently in a 350 F oven.

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No-Knead Sandwich Bread
Victor Protasio

If you don't manage to finish your loaf of bread within the first three days, wrap it tightly in plastic wrap and drop it into a freezer-safe zip-top bag. Store in the freezer for up to three months. To defrost, pop the loaf in the oven (or toaster, for a single slice) to reheat it before serving. Avoid refrigerating your bread, as your fridge's environment will dry it out.

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Pumpkin Cheesecake
Chris Court

Wrap tightly in plastic wrap and foil and freeze for up to four months. Thaw in the fridge overnight.

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Buttercream Frosting

Coconut Raspberry Cupcakes
Making a classic buttercream frosting takes a bit of effort, but the results are silky and buttery beyond compare. The pink is pretty, but you could also try swapping out the raspberry jam for 2 ounces of melted bittersweet chocolate for an even more decadent combination. Get the recipe: Coconut Raspberry Cupcakes. Hector Manuel Sanchez

Place buttercream in an airtight container and store it in the refrigerator for up to two weeks or in the freezer for up to six months. When you're ready to use it, remove it from the refrigerator or freezer and allow it to return to room temperature. Then scoop the buttercream into your mixer and whip it again to get it back to the right consistency.

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Royal Icing

what is royal icing and more info about royal icing (cookies with royal icing)
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When storing royal icing made with meringue powder, store it in an airtight container and keep it at room temperature for up to two weeks. Before using, beat well at low speed with a stand mixer or hand mixer. Hardened royal icing decorations can be stored in a covered, non-airtight container (like a cake box) for years.

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