Your official holiday cookie timeline

Does anyone else make an ambitious list of holiday cookies to bake, only to realize you should have started baking two ~~Days~~ weeks ago? There's dough to chill, cookies to cut and bake, and then, of course, the all-important decorating… and it's almost impossible to figure out how to pack it all into a weekend.

That's where this holiday cookie timeline comes into play. Here, we'll break down the most common types of holiday cookies and how to best plan ahead. Whether you're ready to start making dough now to stash in your freezer, bake some cookies that will last days in a cookie tin, or just need a handful of recipes you can knock out in a single day, here's our how-to guide Make those ambitious holiday cookie dreams come true.

Group of all the cookies featured in the New Cookie Classics — Make those holiday cookie dreams a reality with some careful planning and this handy timeline.

Same day bake, no rest

Cup cookies are basically instant gratification – mix your dough, shape into balls, then bake immediately. Or to avoid forming dough entirely, make cookie bars, which only require pressing the dough directly into the pan. It's great to sprinkle these cookies between longer project bikes or longer rests. Another pro tip: If you're making multiple cookie doughs in a single day, start with the light-colored dough, and work up to the chocolate or heavily spiced dough so you only need to wipe the bowl clean in between.

Recommended tool: Immediately share all your cookies with a Handy set of scoops.

Chocolate chip cookie dough is scooped onto a baking sheet — A Cookie scoop Takes out the guesswork for perfectly-portioned cookies every time.

Need cookies in a few days?

Rest the dough overnight (or longer).

Mixing your cookie dough one day, then letting it rest in the fridge overnight (or longer) before baking can be an effective way to break up kitchen tasks. You can devote one day to mixing dough, then spend the next day shaping and baking.

It's not just a time-saver: Most cookies will benefit from an overnight rest, as it helps the ingredients fully hydrate, improves flavor, allows fats to solidify, and helps prevent too much spreading. Almost any basic drop or roll-out cookie dough can rest in the fridge for up to five days. Any more, and they should move to the freezer. (More on that next.)

Recommended tool: The key to storing cookie dough in the fridge is keeping it tightly covered so it doesn't dry out. This strong Storage bowl With a cover is right!

Give your cookie dough (and yourself) an overnight rest! The Spiced Hot Cocoa Cookies with Marshmallow Middles are a great option.

Bake now, eat later

Cookies are typically best the day they are baked, but there are some types that will stay crisp and snappy for several days or even a week. Think biscotti, brittles, barks, and meringues. Typically, you can make any of these at least 5-7 days in advance. (Which also makes them Great candidates for shipping!)

For cookies that don't have a long shelf life, you may opt to freeze them instead. To thaw, let them defrost in a fridge overnight to avoid sudden temperature changes that can mess with their texture.

Recommended recipes to store at room temperature: Cranberry-Lime Swirled Meringues, American-style vanilla biscotti, Free-Form Hazelnut Florentines, Peppermint bark, Gingerbread, Brownie Brittle

Recommended recipes to store in the freezer: Eggnog rum balls, Fudge Brownies, Rugelach, Chocolate Crinkle Cookies, Chocolate Magic Cookie Bars

Recommended tool: Keep your cookies tasting as fresh as the first day in a Airtight container.

Cranberry Clay Swirled Meringues — Meringues Keep well at room temperature in an airtight container.

Need cookies all season long?

Freeze the dough, then bake anytime

As mentioned, roll-out cookie dough can rest in the fridge for several days, but what if you want to prepare and start your Gingerbread And Butter cookies Weeks or months in advance? We recommend This option From rolling out dough to your desired thickness between layers of parchment, stacking the layers and wrapping tightly, and sticking in the freezer. Since the dough will be thinly rolled out, it will only take about five minutes to defrost on the countertop. Plus, extra-cold dough will make using cookie cutters even easier and ensure sharp, clean edges.

Of course, you can also freeze cup cookies already shaped into balls in the freezer. Be sure to let them freeze on a sheet tray before transferring to a ziptop plastic bag. (If they go straight in the bag, they will clump together.)

Slice-and-bake Cookies are also ideal for storing in the freezer. Keep them shaped in a log, and when it's time to bake, defrost the dough and start slicing.

Recommended Slice and Bake Cookie Recipes: Peppermint Bark Cookies, Polvorones, Cranberry-Studded Melted Butter Shortbread, Glazed Ginger-Citrus Shortbread, Checkerboard Shortbread, Pistachio-Crusted Icebox Cookies

Recommended tools: Pre-cut parchment paper What lays flat is a cookie baking secret weapon. For your cup cookies, this Freezer tray Is a great alternative to ziptop plastic bags, and for slice and bake cookies, this Handy dough keeper Makes storage even easier. (Bonus: There are even score marks to help guide your slicing.)

Checkerboard sables — Stop this Slice-and-bake dough In the freezer as long as you need.

Spread the joy (and work) of cookie baking

Cookies with multiple components—whether the stacked layers or fillings—are much less daunting when you're not trying to do it all in one day. On day one, make the fillings and bake the cookies – no need to rush the cooling process. Then on the next day (or day after), focus on assembling.

Linzer cookies — Linzers Are a lot of work, but worth the effort. Break the baking and assembly over a few days to lighten the load.

If you're baking for a party or sending cookie boxes, make it easier on yourself by using a combination of these methods. Bake some cookies ahead of time and store them in airtight containers; Prepare some dough and freeze them to bake the day you serve (or ship); Make a little dough a day before that can rest in the fridge; Pull a few fully baked cookies from the freezer to thaw. Happy holiday cookie baking!

Now that you have your holiday cookie game plan, Brush up on your decorating skills with our ultimate on-demand class!

Photography by Danielle Sykes; Food styling by Liz Neely

Same day bake, no rest

Rest the dough overnight (or longer).

Bake now, eat later

Freeze the dough, then bake anytime

Spread the joy (and work) of cookie baking

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