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From
Mary Engelbreit's Cookies Cookbook and Other
Sources
Storing Cookies Up to One
Week:
- Cardboard containers are
not recommended for storage as the flavor and
aroma from the box may be absorbed by the
cookies.
- Soft cookies should be
stored at room temperature in an air-tight
container between layers of waxed paper. If
they begin to harden, place a slice of apple
in with the cookies.
- Crisp cookies should be
stored at room temperature in a container with
a loose fitting lid such as a cookie jar in a
dry climate. In a humid climate, store
crisp cookies in a tightly covered container.
- If soft cookies begin to
dry out, add a piece of apple or bread to the
container to help them retain moisture. If
crisp cookies become soggy and are not
decorated, heat in a 300F oven for 3 - 5
minutes to crisp them.
- DO NOT store hard
and soft cookies together; the hard cookies
will absorb the moisture from the soft cookies
and lose their crispness.
- Store brownies and bar
cookies at room temperature in their baking
pan.
Cover
with foil, place in a large plastic bag and
seal. Some may require refrigeration because of
ingredients in them.
Meringue cookies should
be stored at room temperature in an air-tight
container.
Store lemon bar and
meringue topped bars for up to several days in
the refrigerator; but for the best flavor,
serve at room temperature.
Freezing Cookies for More
Than One Week:
- Crisp cookies freeze
better than soft cookies. Bars and brownies
are an exception to this rule since they
freeze extremely well.
- Unfrosted cookies can be
frozen in air-tight containers between layers
of waxed paper up to 6 months.
- Frosted cookies should be
arranged on a baking sheet in a single layer
and placed in the freezer until frozen. Layer
the cookies between sheets of waxed paper in
an air tight container and freeze for up to 2
months.
- Freeze fragile cookies on
a baking sheet. Place them frozen between
layers of waxed paper in an air-tight
container and freeze up to 2 months.
- Bar cookies can be frozen
uncut. Remove from the pan, double wrap in
plastic, and then wrap them in heavy foil.
Freeze for up to 4 months.
- Zip-top freezer bags are
great for freezing cookies; be sure to remove
as much air as possible from the bag, then
label and date.
- Thaw frozen cookies at
room temperature.
Cookie Dough:
- Unbaked cookie
dough can be refrigerated for up to one week
or frozen for up to 6 weeks. Rolls of dough
should be sealed tightly in plastic wrap;
other doughs should be stored in airtight
containers.
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