Cookies by the Dozen – How to Store Cookies

After a week of baking cookies, we’re wrapping up our Cookies by the Dozen series. Today we share tips on how to store cookies because we know you don’t give them all away as gifts. We also share 3 more cookie recipes for your holiday baking (scroll down for the recipes).

How to Store Cookies

When I bake cookies for friends and colleagues, my husband makes sure that I reserve a few dozen for him. Any other time of the year, storing a batch or two of homemade biscotti or chocolate chip cookies is a simple task. During the holidays, however, I bake a variety of crisp and soft cookies plus brownies. The last thing I want to do is dump all of them into one cookie jar. I need to keep soft cookies, soft, and crisp cookies delightfully crunchy.

 Homemade Cookies at CHEFS Mix Cookies in Cookie Jars at CHEFS Mix

If you share my situation, here are some tips on how to store fresh-baked cookies.

General Tips

  • Before storing cookies, cool them completely.
  • Use separate airtight containers to store crisp cookies and soft cookies. Otherwise, the crisp cookies will soften and lose their crunch and soft cookies will dry out as moisture transfers. This tip is especially important if you live at high altitude where the air is unusually dry or in climates with high humidity. Containers may include glass jars with wide mouths, traditional ceramic cookie jars with tight fitting lids or decorated cookie tins.
  • For decorated cookies, be sure the icing, glaze or frosting is completely dry before storing. If the icing doesn’t harden, store cookies in a single layer in a shallow container. Stretch plastic wrap across container top before sealing with lid.
  • To prevent distinct flavors and aromas from blending, don’t store strong-flavored cookies like gingerbread with mild-flavored cookies like spritz.
  • As a rule, store cookies at room temperature. If, however, they have a frosting or filling made with perishable ingredients like cream cheese, eggs, yogurt, custard or whipped cream, store in the refrigerator and eat within 3 or 4 days.

Crisp Cookies

  • Cookies in Glass Jars at CHEFS MixStore crisp cookies like biscotti, snickerdoodles and gingersnaps in an
    airtight container. Cookies will keep for one to two weeks.
  • If cookies soften during storage, re-crisp them in the oven (300 degrees F for
    5 minutes). Cool on a wire rack before storing. Or, place a piece of stale bread or
    melba toast in the container. The bread will absorb the unwanted moisture.
  • Crisp cookies freeze well. Wrap cookies tightly in plastic wrap and place in airtight containers or zip-top freezer bags. For best flavor, eat within 6 months.

Soft Cookies

  • Store soft cookies like macaroons, oatmeal-raisin or chocolate chip cookies in an
    airtight container.
  • If cookies begin to dry out, add a fresh apple wedge to the container to restore moisture. Cookies will keep for up to one week.
  • Soft cookies, with their higher moisture content, may not freeze as well as crisp cookies. Wrap cookies tightly in plastic wrap and place in
    airtight container or zip-top freezer bags. For best flavor, eat within 3 months.

Iced and Decorated Cookies

  • Cookies in Tin at CHEFS MixStore iced, glazed or frosted cookies or cookies with fragile decorations in single layers in an airtight container. Separate each layer with a piece of waxed paper or parchment paper.
  • To prevent damage or breakage, do not pack cookies too tightly. Cookies will keep for up to
    one week.

Brownies and Bar Cookies

  • Store uncut brownies and bar cookies in their baking pan. Cover pan with foil or plastic wrap.
  • Store individual cut bars in an airtight container. Cookies will keep for up to one week.
  • If bar cookies have a filling made with perishable ingredients like cream cheese, store in the
    refrigerator and eat within 3 or 4 days.
  • Brownies and many bar cookies freeze well. Tightly wrap in plastic wrap and place in zip-top
    freezer bags. For best flavor, eat within 3 months.


More Cookie Recipes

If you’re in a baking rut, try one of today’s cookie recipes. Each adds a “twist” to traditional macaroons, sugar cookies and chocolate chip cookies.

Gluten-free Macaroon Cookie Recipe from CHEFS Mix

Adapted from recipe by

printer-friendly recipe


1-1/3 cups flaked coconutGluten-free Macaroons at CHEFS Mix
1/3 cup sugar
2 tablespoons rice flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract or almond extract


1. Preheat oven to 325 degrees F. Grease baking sheets or line with parchment paper or silicone baking sheet liners.

2. In a small bowl, combine coconut, sugar, flour and salt. Beat egg whites with a fork until slightly frothy. Add egg whites and vanilla to coconut mixture. Stir well to mix.
3. Drop by rounded teaspoonful onto baking sheet. Bake for 18 to 20 minutes or until golden brown. Remove from baking sheet and cool on wire rack. Makes about 18 cookies.


Black and White Cookie Recipe from Cook’s Country

printer-friendly recipe

Black & White Cookies at CHEFS MixIngredients

1-3/4 cups (8-3/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup (7 ounces) granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup sour cream

5 cups (20 ounces) confectioners’ sugar, sifted
7 tablespoons whole milk
2 tablespoons corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons Dutch-processed cocoa powder, sifted

Twelve cookies may not sound like much, but these cookies are huge. You’ll get neater cookies if you spread on the vanilla glaze first. This recipe provides a little extra glaze, just in case. Makes 12 cookies


1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking powder, baking soda and salt in bowl.

2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed. Give dough final stir by hand.

3. Using greased ¼-cup measure, drop cookie dough 3 inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack to cool completely, about 1 hour.

4. FOR THE GLAZE: Whisk sugar, 6 tablespoons milk, corn syrup, vanilla, and salt together in bowl until smooth. Transfer 1 cup glaze to small bowl; reserve. Whisk cocoa and remaining 1 tablespoon milk into remaining glaze until combined.

5. Working with 1 cookie at a time, spread 1 tablespoon vanilla glaze over half of underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other half of cookies with 1 tablespoon chocolate glaze and let cookies sit at room temperature until glaze is firm, at least 1 hour. Serve. (Cookies can be stored at room temperature for up to 2 days.)


Orange and Dark Chocolate Chip Cookie Recipe

 printer-friendly recipe


1-1/2 cups rolled oats, groundOrange Chocolate Cookies at CHEFS Mix
1 cup pecans, roughly chopped
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup Extravagonzo Blood Orange Infused Olive Oil or
regular extra-virgin olive oil
2/3 cup granulated sugar
2/3 cup light brown sugar
2 eggs, extra large
2 teaspoons vanilla
12 ounces bittersweet chocolate baking chips, 60 percent Cacao

Keep your cookie jar full with these tasty Orange and Dark Chocolate cookies. The orange infused olive oil adds a subtle citrus flavor. If you don’t have a suitable infused oil, use regular extra-virgin olive oil and add grated zest from one orange. Makes about 3-1/2 dozen cookies


1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

2. Grind oats and chop pecans in a blender or food processor. Transfer oats to a bowl and stir in flour, baking soda and salt and set aside. Set pecans aside. Beat butter in a large bowl with an electric mixer until lightened in color and fluffy. Add oil, granulated sugar, brown sugar, eggs and vanilla. Beat until smooth and creamy. With the mixer running on low, add the dry ingredients. Beat until just combined. Stir in baking chips and pecans.

3. Drop dough by heaping teaspoonful, at least 1-inch apart, onto prepared baking sheets. Bake cookies, one sheet at a time, until firm around the edges and golden on top, about 10 minutes. Cool cookies for 2 minutes on baking sheet, then transfer to wire rack to cool completely.

Cookies by the dozen! See more blogs on cookie baking tips and ideas, right here at CHEFS Mix.

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