Cookie baking season is now in full swing in a lot of households now, so I thought it would be a good time to talk about storing cookies.
First of all, when baking cookies, let them cool on the cookie sheet for a few minutes, and then transfer them to a wire rack to cool completely. Make sure the cookies cool completely before storing them.
To keep soft cookies soft (which are my favorites), store these cookies in tins or other airtight containers with some torn pieces of bread. The bread will dry out in a day or so, so replace the bread every few days, or as needed. This helps keep your cookies soft.
Store crisp cookies in separate containers from soft cookies, otherwise the crisp will become somewhat soft as well.
Most cookies will keep for a number of weeks stored in airtight containers. If cookies have cream cheese or buttercream frostings or fillings (like whoopie pies), it is best to keep these in the refrigerator, so the frostings do not spoil.
You can also freeze cookies for a few months in freezer safe bags. Make sure to remove all the air. Defrost the cookies at room temperature. Cookies with chocolate glazes or heavy with decorations do not freeze the best, as the decorations can discolor or appear a bit melted, so keep this in mind.
Check out some of the cookie recipes below.
A year ago on The Daily Morsel