I Tasted Joanna Gaines’s New Line of Frozen Baked Goods (& This Is the Best One)

• Joanna’s Tip: Eat it fresh from the oven with a pat of butter.

It’s the most low-lift pick of the bunch, since all you need to do is defrost it to make it edible. Of course, you can warm it up as Gaines suggests, but technically, once it’s comes to temp, you can dig right in without ever turning on the oven. I took her advice and warmed it up once it thawed. (The thawing takes 3 to 4 hours, so be sure you have enough time.) It was incredibly moist and banana-y. My favorite part was the edges, which offered some toothsome chew to the bready interior. I wouldn’t have minded walnuts or some other mix-in for textural diversity though.

• Joanna’s Tip: Top them with fresh whipped cream and serve with coffee.

The cookies have the fastest preparation. All you have to do is pop the frozen dough on a baking sheet, and after 15 minutes in the oven, your work is done—same goes for the Silo and sugar cookies. Another commonality? All the cookies will look puffy (and perhaps underbaked) when you first pull them out, but they’ll deflate into their proper form as they cool. For the chocolate chip cookies, the chocolate itself stood out to me as tasting high-quality and nuanced, rather than straight-up sweet. The cookie itself had a stellar salt-to-sugar ratio, and it browned beautifully all over, resulting in a caramelly, brown sugar-y note.

• Joanna’s Tip: Place the rolls side by side in a baking dish to make an easy pull-apart sweet bread.

They’re a tad fussier than some of the other options, since you’ll need to thaw, bake and ice them instead of just pop them in the oven for 15 minutes. I adored the supremely doughy, borderline fudgy texture of the cinnamon rolls themselves. The edges were crisp and golden, while the inside was molten and thoroughly warm-spiced without being cloying. The icing offered a much-welcome touch of salt and solid tang, courtesy of cream cheese. However, I wished there was more icing to go around, and that it went on opaque, as pictured on the box.

• Joanna’s Tip: Eat them warm with a spoonful of strawberry butter.

This is the one item in the Joanna Gaines frozen baked goods collection that isn’t definitively dessert. The process is mostly the same though: Preheat the oven, place the biscuits on a lined sheet pan and bake. The only extra step is that she recommends brushing them with butter and sprinkling them with flaky salt once they’re baked. While they didn’t rise as high as the biscuits pictured on the box, they looked very rustic and indulgent. Upon tasting, I liked them even more, as they were supremely buttery, tender and moist. I don’t know that they need extra butter on top, TBH, but I’m not complaining. I’d venture to say these are tastier than any canned biscuit you can find, which is why they’re my top pick of the collection.

• What It Is: oatmeal cookies with chocolate chips, peanut butter chips and walnuts
• Joanna’s Tip: Place four dough balls in a small skillet and bake to create one shareable cookie.

I’m one of those people who thinks oatmeal cookies are deeply underrated, so I was psyched to try this everything-but-the-kitchen-sink delight. And to no surprise, I loved them. They’re texturally the most intriguing of all three cookie options, but even better was the balance of flavors. The earthy crunch of the walnuts, the creamy nuttiness of the PB and the contrasting sweetness of the chocolate made for a cookie that’ll keep you coming back for seconds (and thirds).

• Joanna’s Tip: Add sprinkles to the cookies, then sandwich them together with buttercream icing.

Admittedly, sugar cookies aren’t my favorite. But these are pretty much as good as sugar cookies can get, if you ask me. They’re buttery and sweet but have a salty edge reminiscent of raw cookie dough that makes them balanced instead of cloying. They’re begging to be decorated once fully cooled, but you’re missing out if you don’t chomp one while it’s still gooey and warm inside.