Bake the Thin Mints straight from the freezer, switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 10 to 18 minutes, depending on exactly how thick your cookies are. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool completely.

☞ TESTER TIP: The cookies will crisp as they cool. If they’re not crisp throughout at room temperature, then next time you make this recipe, the cookies will need a little more time in the oven.