Cookie Storage / Airtight Cookie & Candy Jar

Cookie Storage / Airtight Cookie & Candy Jar / FLS8

Cookies should be removed from their sheet or pan after sitting a few minutes (so they won't fall apart) to a rack to cool. If cookies are left on the sheet to cool, they will be very difficult to remove. If they are, place the cookie sheet back in a 350 degree oven for 1 to 2 minutes so the cookie sheet can warm. Remove cookies immediately.
If cookies are stored properly they will retain their freshly baked taste and texture
Always store cookies after they have cooled completely. If still warm, they will get too soft and moist from the condensation and you'll wreck them.
Always separate soft and crisp textured cookies before storing. If you mix the two, the soft cookies will make the crisp ones soft.
Soft cookies should be kept in tightly covered containers with a piece of fresh-cut apple to add moisture. To do, place an apple half skin side down on top of the cookies in the storage container. Remove the fruit and discard the fruit after a day or two.
Crisp cookies should be stored in a cookie jar or container with loose fitting lid in a dry climate so any excess moisture can escape. In humid climate, store crisp cookies in a tightly covered container to keep out the moisture. You can also "recrisp" cookies in a 300 degree F oven on an ungreased cookie sheet for 3 to 5 minutes.
Cookies with very moist fillings should be stored in a loose covered container. Refrigerate if desired. If fillings contain dairy products, they must be refrigerated. Cover with foil before doing so.

What if the cookie dries out or becomes too soft during storage ? If soft cookies begin to dry out, add a piece of apple or bread to the container to help them retain moisture; remove the next day.
If crisp cookies become soggy and are not decorated, to crisp them, heat in a 300 degree F oven on an ungreased cookie sheet for 3 to 5 minutes.
Store fragile cookies in a shallow tin instead of a deep cookie jar or crock as extra weight will break the delicate treats.
Refrigerate cookies if they contain creamcheese, cream frosting or custard, and other dairy products. They will last for up to 3 - 5 days there, loosely wrapped in foil. (More tips, below).
Most baked cookies and brownies can also be frozen, well-sealed in airtight containers. Decorated cookies, or those low in fat, unfortunately, do not freeze well.
Cookies with a high butterfat content will usually stay fresh for a week or longer in a tightly covered container
Considering all the past concern about possible health risks from drinking coffee, newer reports of coffee’s possible protective effects may leave many people confused.
The general tips of storage are always store baked cookies only after they've cooled completely. If you store them while they're still warm, condensation will make them soggy.
• Don't combine different cookie types in the same storage container, as softer cookies will leach moisture that may cause crisp cookies to go limp.
• Store cooled cookies in airtight containers to prevent humidity from affecting their texture.
• Store soft cookies with an apple wedge to help retain moisture. Discard it before serving.
• If crisp cookies soften, recrisp them by baking at 300° for five minutes, and cool completely on a wire rack.
• You can refrigerate or freeze most cookie dough, so you can bake a batch at a moment's notice. You do not need to thaw frozen cookie dough; just bake an additional minute or two. You can also freeze baked cookies for a few months; thaw at room temperature for 10 to 15 minutes.
And you might consider some other way for the special considerations.
• Drop cookies (except meringues): You can freeze tablespoon-sized portions of dough in a single layer on a baking sheet, and then transfer to a heavy-duty zip-top plastic bag.
• Rolled cookies: Store decorated cookies between layers of wax paper.
• Sliced/icebox cookies: Freeze dough logs; slice just before baking. If too firm, thaw at room temperature 10 to 15 minutes.
• Hand-shaped cookies: Freeze dough balls in a single layer on a baking sheet, then transfer to a heavy-duty zip-top plastic bag. Thaw at room temperature for 10 to 15 minutes, then shape.
• Twice-baked cookies: Because these cookies are dry and crisp, they store well at room temperature for an extended time.
• Bar cookies: Store cookies in the pan in which they bake; cover with plastic wrap or foil.
Shelf life
• Dough for rolled, sliced/icebox, hand-shaped, and drop cookies (except meringues) will keep for two to three days in the refrigerator or three months in the freezer. Twice-baked and bar cookie doughs should be baked immediately.
• After baking, all cookie varieties will keep for three months in the freezer. At room temperature, rolled, sliced/icebox, hand-shaped, and drop cookies (except meringues) will keep for three to five days . Twice-baked cookies will keep for two weeks, and bar cookies will keep for 3 to 4 days. Baked cookies should not be refrigerated.

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