The official timeline of your holiday cookie

Does anyone else make an ambitious list of holiday cookies to bake, only to realize you should have started baking two ~~day~~ weeks ago? There's dough to chill, cookies to cut and bake, and then, of course, the all-important decorating … and it's nearly impossible to figure out how to pack it all into one 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 best to plan ahead. If you're ready to start making dough now to store in the fridge, bake some cookies that will last for days on a cookie sheet, or just need a handful of recipes you can knock out in a day, here is our guide on how to make ambitious holiday cookie dreams come true.

Collection of all cookies featured in New Cookie Classics — Make your holiday cookie dreams come true with careful planning and this handy timeline.

Baked the same day, without a break

Rolled cookies are basically instant gratification – mix your dough, form into balls and bake right away. Or to avoid forming the dough entirely, make cookie bars, which simply require pressing the dough right into the pan. These cookies are great to sprinkle in between longer project bakes or longer vacations. Another pro tip: If you're making several cookie doughs in a single day, start with the light-colored dough, then work your way up to the chocolate or multi-spiced doughs, so you only need to wipe the bowl clean in between. .

Recommended tool: Divide all your cookies evenly by one useful set of spoons.

Pouring chocolate chip cookie dough onto a baking sheet — or spoonfuls of cookies takes the guesswork out of perfectly portioned cookies every time.

Need cookies in a few days?

Rest the dough overnight (or longer)

Mixing cookie dough one day, then refrigerating it overnight (or longer) before baking can be an efficient way to declutter kitchen tasks. You can spend one day mixing the dough, then spend the next day shaping and baking it.

This isn't 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 over-spreading. Almost any regular, unrolled or opened cookie dough can be refrigerated for up to five days. Any longer, and they should be transferred to the refrigerator. (More on this below.)

Recommended tool: The key to storing cookie dough in the refrigerator is to keep it covered tightly so it doesn't dry out. This strong storage bowl with a lid it is airtight!

Give your cookie dough (and yourself) an overnight break! THESE Hot Cocoa Spiced Marshmallow Cookies are a great option.

Bake now, eat later

Cookies are usually best the day they are baked, but there are some types that will stay fresh and delicious for several days or even a week. Think cookies, brittles, crusts and meringues. Typically, you can do any of these at least five to seven days in advance. (which makes them too excellent candidates for transportation!)

For cookies that don't have a long shelf life, you can choose to freeze them instead. To thaw, leave them to thaw in the refrigerator overnight to avoid any sudden temperature changes that could spoil their texture.

Recipes recommended to be stored at room temperature: Cranberry Lime Swirled Meringues, American Style Vanilla Biscuits, Freeform Hazelnut Florentina, Peppermint bark, Gingerbreak, Brownie Brittle

Recommended recipes to store in the refrigerator: Egg Rum Balls, Fudge Brownies, Rugelach, chocolate chip cookies, Magic Chocolate Cookie Bars

Recommended tool: Keep your cookies as delicious as the first day in one airtight container.

Cranberry Lime Swirled Meringues — Meringues keep well at room temperature in an airtight container.

Need cookies all season long?

Freeze the dough and then bake anytime

As mentioned, the cookie dough can be refrigerated for a few days, but what if you want to make ahead and get started gingerbread AND butter cookies weeks or months in advance? We recommend this method rolling the dough to the desired thickness between layers of parchment, placing the layers and wrapping tightly, then sticking it in the fridge. Since the dough will already be thinly rolled, it will only take about five minutes to thaw in the pan. Plus, the extra cold dough will make it even easier to use cookie cutters and ensure sharp, clean edges.

Of course, you can also freeze already formed cookies into balls in the refrigerator as well. Be sure to let them freeze on a sheet tray before transferring them to a zip lock plastic bag. (If they go directly into the bag, they will stack together.)

Cut and bake the cookies are also ideal for storing in the fridge. Keep them shaped into a log, then when it's time to bake, thaw the dough and start slicing.

Recommended cookie recipes to cut and bake: Peppermint Cookies, Polvorones, Blueberry Melt Buttermilk Scones, Glazed Ginger-Citrus Shortbread, Fuselage break with felt board, Iced Cookies with Pistachio Crust

Recommended tools: Pre-cut parchment paper that stretches is a secret weapon for baking cookies. For your fall cookies, this freezer tray is a great alternative to plastic zip-top bags, and for cut-and-bake cookies, this handy dough holder makes storage even easier. (Bonus: There are even bullet points to help guide your cut.)

Sables scarf — Save this slice-and-bake dough in the refrigerator for as long as you need.

Share the joy (and work) of cookie baking

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

Linzer cookies — Linzers it's a lot of work, but it's worth the effort. Separate baking and assembly over a few days to lighten the load.

Whether you're baking for a party or sending boxes of cookies, make it easy on yourself by using a combination of these methods. Bake a few cookies ahead of time and store in an airtight container; make some doughs and freeze them to bake the day you're serving (or sending them out); make some dough the day before that can rest in the fridge; pull some fully baked cookies out of the freezer to thaw. Happy holiday cookie baking!

Now that you have your holiday cookie game plan, are you all equipped with gifts for your favorite bakers?

Photography by Danielle Sykes; food styling by Liz Neily

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