9142 views| 9 comments
Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved.
The proper storage of ingredients and baked goods are essential to food safety, and that includes properly storing cookies.
Click the Food Storage Chart for Cupboard/Pantry, Refrigerator, and Freezer to learn how long you may keep many items found in your kitchen/pantry.
SARAH SAYS: With every CraftyBaking.com recipe, we have carefully researched and have indicated the proper storage guidelines.
If you have any baking or recipe questions, please post them in our Forum, where they will be answered shortly.
In general, according to the USDA guidelines, "Bakery or homemade cookies can be stored at room temperature 2 to 3 weeks or 2 months in the refrigerator. Cookies retain their quality when stored in the freezer for 8 to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for 7 days. For best quality, store bars in the freezer for 2 to 3 months."
The Food Marketing Institute's (FMI) "The Food Keeper" recommends storing commercially prepared cookie dough, either unopened or opened, in the refrigerator and use it before the date on the label. For best quality, freeze for 2 months. Homemade cookie dough should be stored in small containers in the refrigerator for 2 to 4 days or freeze for 2 months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.
We find that baked cookies are best stored according to their type. The best way to store cookies is in an airtight container or in a resealable plastic bag with the air pressed out.
Store crispy cookies and chewy cookies separately.
For long-term cookie storage, freeze them. Thaw at room temperature in their wrappers.
SARAH SAYS: Chewy cookies can be refreshed after storing. Place them on a microwave-safe plate and microwave at full power for 30 seconds or bake them at 425 degree F oven for four to five minutes. Let them cool a few minutes on their baking sheet, and eat right away.
Sugary cookies, if they become to crunchy and rough-surfaced (crystallize or retrograde) after storing, can be fixed. Bake 4 to 5 minutes in a 350 degree F oven or microwaved on full power for 30 seconds. Cool to room temperature on wire cake racks before eating.