They’re the star of bake sales and cookie swaps for a reason: Homemade cookies are crowd-pleasers that keep and travel well. While we doubt many people are going to turn away a slightly stale cookie, there are a few cardinal rules for keeping cookies fresh. Here’s a guide to storing any kind of cookie, from soft chocolate chip cookies to crispy ginger-rye cookies.
How long do cookies last?
Cookies will look and taste their best for about three days at room temperature or about a week in the fridge. That doesn’t mean you should toss them, though! While cookies might become a little stale when stored for a longer period, they’re remarkably shelf-stable, and can keep for two to three weeks at room temperature or up to two months in the fridge, according to the U.S. Department of Agriculture (USDA). Baked cookies can also last in the freezer for up to three months when stored in an airtight container. If all else fails, turn those stale cookies into an icebox cake!
Most cookies don’t need to be refrigerated, but there are a few exceptions. You should store your cookies in the fridge if they contain a perishable ingredient like ricotta, cream cheese, or jam; or if they include a custard element (lemon bars are a good example). If your kitchen is very warm and you’re making cookies with melty ingredients like chocolate chips, the fridge may also be your friend.
How to store soft cookies
An old-fashioned cookie jar is undeniably charming, but it’s not an ideal storage vessel for soft cookies like soft chocolate chip cookies, snickerdoodles, peanut butter cookies, or bar cookies since it’s not completely airtight — air causes the cookies’ starch molecules to crystallize faster, resulting in stale cookies. The best vessel for storing soft cookies is an airtight plastic or glass container or ziplock bag.
First, allow the cookies to cool completely, then transfer into the container in a single layer, if possible, or stack them in between sheets of wax or parchment paper to keep the cookies from touching each other. Store different types of cookies in different containers, as they can transfer their flavors to each other (this is particularly important with soft and crispy cookies, since soft cookies will cause crispy cookies to soften and vice versa). To help keep soft cookies moist for longer, you can add a piece of sliced white bread to the container, which will absorb air.
What about frosted cookies? Frost the cooled cookies, then allow the frosting to harden, which will take about two hours, before transferring them to airtight containers. Store in a single layer, if you’re able to, or use sheets of parchment or wax paper in between each layer to prevent smushing.
How to store crispy, crunchy cookies
The main enemy of crispy cookies like biscotti, pecan sandies, gingersnaps, or crispier chocolate chip cookies is moisture. To keep them dry and crunchy, you’ll want to keep these cookies in an airtight container that’s not completely sealed, which will help to keep moisture and humidity at bay. In this case, a cookie jar is actually okay, since it isn’t airtight. Otherwise you can leave the lid slightly ajar or a ziplock bag slightly unfastened. First allow the cookies to cool completely, then transfer them into the container — don’t worry about storing crunchy cookies in a single layer, but keep them away from soft cookies, which will transfer their moisture.
Can you freeze baked cookies?
Yes! Freezing cookies is an excellent way to keep them fresh for an extended period of time — allow them to cool completely, then store them in a single layer in an airtight container or ziplock bag, or stacked between sheets of wax or parchment paper; they’ll keep for up to three months. You can also freeze cookie dough for up to one month before baking.
The best vessel for storing soft cookies is an airtight plastic or glass container or ziplock bag. First, allow the cookies to cool completely, then transfer into the container in a single layer, if possible, or stack them in between sheets of wax or parchment paper to keep the cookies from touching each other.
Store cookies in a specific area away from food with strong odors to prevent flavor transfer. Set the refrigerator to a slightly higher humidity setting to help cookies maintain moisture. Allow cookies to come to room temperature before eating so they can regain their texture and flavors.
How do you store cookies to stay crisp? To keep crispy cookies crisp, you need to keep them away from moisture. Always store different types of cookies separately—soft cookies can cause crispy cookies to soften due to their extra moisture. Place crispy cookies in an airtight container, but don't completely seal it.
Use a durable, rigid box or empty tin as a mailing container. Place bubble wrap in the bottom of the container, then line the container with aluminum foil or plastic food wrap that is large enough to wrap over the cookies when the container is full.
Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days.
Cookies like shortbread and spritz are great candidates if you want cookies that'll last a while. In the freezer: You can keep shortbread and spritz in the freezer for up to six months.
The cookies will stay fresh at room temperature or in the refrigerator up to 3 days, or freeze the cookies up to 3 months. When you're ready to enjoy or share them as a food gift, let the cookies sit at room temperature for 15 minutes, then decorate!
Store different types of cookies in different containers, as they can transfer their flavors to each other (this is particularly important with soft and crispy cookies, since soft cookies will cause crispy cookies to soften and vice versa).
The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.
For cookies that are already baked, here's how to freeze them successfully for up to two months. Be sure the cookies are completely cooled before freezing. Place the cookies into an airtight container lined with aluminum foil or plastic food wrap. For best results, wrap the cookies individually in plastic food wrap.
One of the main, and most obvious reasons, for a cookie jar, is that it prevents its contents from going stale. Many modern cookie jars come with a rubber seal in order to prevent baked goods from going stale, which is much easier, and more appealing than putting them in plastic wrap.
If storing at room temperature, pack cookies in a glass or plastic container with a tight-fitting lid and, if possible, drop in a few marshmallows. The best method is to store baked cookies in the freezer.
Layer your cookies between sheets of baking parchment to fit into the lined box.Wrap your layers of cookies and paper in cling film. And again. Before you put a lid on the box, make sure that the contents can't move about by filling in any space with more kitchen paper.
If you are going to eat the goods in the next few days, then an airtight container will suffice. For bread, keep it cool and dry in a breathable bag or quality bread box. For cakes, cookies and muffins put them in an airtight container.
Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer. Use just a tablespoon for a regular batch of tasty cookies.
To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.
One of the main, and most obvious reasons, for a cookie jar, is that it prevents its contents from going stale. Many modern cookie jars come with a rubber seal in order to prevent baked goods from going stale, which is much easier, and more appealing than putting them in plastic wrap.
There are a few common methods for softening cookies, including microwaving them, heating them in the oven, and placing them in an airtight container with a slice of bread.
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product.
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